is free from danger or the
. The state of being certain that
will not be caused
by some agent under defined conditions. A device or service designed to
or accidents. Symptoms
The FDA inspects less than 2
percent of our seafood imports
, while the European
Union inspects 20 to 50 percent of theirs. Since 90
percent of our seafood comes
from other countries, banned drug residues and
There are no specific mandatory guidelines about the
type of testing they have to
No governing body is required to precheck nutritional
labels for accuracy.
It’s all self-policed. I think the only time the FDA
would look at it would be if customers were complaining.
Sad and alarming.
About 48 million people
or 1 in 6 Americans get sick,
128,000 are hospitalized, and
3,000 die each year from
Food Safety Resources -
Work Place Safety -
- Food Preserving
1 In 10 People Around The World Gets Sick From Food
420,000 lives lost with One-third of all cases were in
children.Don’t Eat Foods
from Cans that are Swollen, Dented or Corroded
, even though the
product may look safe to eat. Don't Eat any food that looks or smells
abnormal, even if the can looks normal. Don't Let garbage accumulate
inside living area, both for fire and sanitation reasons.
refers to the presence in food of harmful chemicals and microorganisms
which can cause consumer illness. This article addresses the chemical
contamination of foods
, as opposed to
can be found under foodborne illness.
is how bacteria
spread. It occurs when juices from raw meats or germs from unclean objects
touch cooked or ready-to-eat foods. By following a few simple steps as you
shop, store, cook, and transport foods, you can greatly reduce your risk
of food poisoning
- Food Labels
also referred to as
, is any illness resulting from the
food spoilage of contaminated food, pathogenic bacteria, viruses, or
parasites that contaminate food, as well as chemical or natural toxins
such as poisonous mushrooms and various species of beans that have not
been boiled for at least 10 minutes.
is a stomach and intestinal
infection. TD is defined as the passage of unformed stool (one or more by
some definitions, three or more by others) while traveling. It may
be accompanied by abdominal cramps, nausea, fever, and bloating.
Occasionally bloody diarrhea
may occur. Most travelers recover within four days with little or no
treatment. About 10% of people may have symptoms for a week.
is the most common cause of viral
gastroenteritis in humans. It affects people of all ages. The
transmitted by fecally contaminated food or water
, by person-to-person
contact, and via aerosolization of vomited virus and subsequent
contamination of surfaces. Annually, norovirus is associated with 906,000
outpatient visits in industrialized countries, with 64,200 inpatient
hospitalizations. In developing countries, it is associated with 1.1
million hospitalizations, with an estimated 218,000 deaths.
Eliminating viruses in our food with cranberries and citrus fruit
developed an edible coating based on cranberry juice and citrus extract
that makes noroviruses more sensitive to gamma irradiation, making it
possible to eliminate them while preserving the quality of food, all
without risk to consumers.
is poisoning produced by eating food affected by ergot, typically
resulting in headache, vomiting, diarrhea, and gangrene of the fingers and
toes. The purple club-headed fungus—that infects rye and other cereals,
and more recently by the action of a number of ergoline-based drugs.
Convulsive symptoms include painful seizures and spasms, diarrhea,
paresthesias, itching, mental effects including mania or psychosis,
headaches, nausea and vomiting. Usually the gastrointestinal effects
precede central nervous system effects.
Global burden of Foodborne Diseases
is a state of
decay usually accompanied by an offensive
. The process of decay caused
action. To break down
is a spontaneous
of something into an
is to cause
and become unfit for
is when food is lacking freshness,
palatability, or showing deterioration from age. Food that is no longer
new and is hard, musty or dry and not pleasant to eat.
is a chemical
and physical process in
other foods that reduces their palatability. Stale bread is dry and hard. Storage Tips
Food Contact Materials
are materials that are intended to be in
contact with food. These can be things that are quite obvious like a
glass, a can for soft drinks, but also machinery in a food factory or a
coffee machine. Food contact materials can be constructed from a variety
of materials like plastics, rubber, paper, coatings, metal etc. In many
cases a combination is used; for example a carton box for juices can
include (from the inside to the outside): plastic layer, aluminium, paper,
printing and top coating. During the contact of the food contact materials
with the food, molecules can migrate from the food contact material to the
food. Because of this, in many countries regulations are made to ensure
Materials and the Depopulation Program
- Packaging enables food
producers to by pass all food safety tests prior to packaging, by the time
the food and drinks reach the consumers they are fully adulterated with
poisons, which leach from the packaging containers into the food or drinks
Cooking Oil Coating prevents Bacteria from growing on Food Processing
. Many foods produced on an industrial scale include raw
ingredients mixed together in enormous stainless steel machines that can
be difficult to clean. A research team proposes a simple new solution:
trapping a thin layer of cooking oil at the metal surface to fill in
microscopic scrapes, cracks and fissures and create a barrier to
This solution resulted in a 1,000x reduction in bacterial levels inside
the industrial machines tested.
are a large family of
Gram-negative bacteria that includes, along with many harmless symbionts,
many of the more familiar pathogens, such as Salmonella, Escherichia coli,
Yersinia pestis, Klebsiella, and Shigella.
is a gram-positive,
round-shaped bacterium that is a member of the Firmicutes, and is
frequently found in the nose, respiratory tract, and on the skin.
also known as
, is a gram-negative, facultatively
anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is
commonly found in the lower intestine of warm-blooded organisms
(endotherms). Most E. coli strains are harmless, but some serotypes can
cause serious food poisoning in their hosts, and are occasionally
responsible for product recalls due to food contamination.
E. Coli Mutation makes it Deadlier
. Scientists describe how mutations
resulting in the malformation of the
transporter -- an essential protein for bacterial
growth-- caused a non-pathogenic Escherichia coli strain to become
is a neurotoxic protein produced by the bacterium Clostridium botulinum
and related species. It prevents the release of the neurotransmitter
acetylcholine from axon endings at the neuromuscular junction and thus
causes flaccid paralysis. Infection with the bacterium causes the disease
botulism. The toxin is also used commercially in medicine, cosmetics and
research. Botulinum is the most acutely lethal toxin known, with an
estimated human median lethal dose (LD50) of 1.3–2.1 ng/kg intravenously
or intramuscularly and 10–13 ng/kg when inhaled. The U.S. Food and Drug
Administration requires a boxed warning stating that when locally
administered the toxin may spread from the injection site to other areas
of the body, causing botulism. The warning was the result of deaths
associated with its uses. There are seven types of botulinum toxin, named
type A–G. Type A and B are capable of causing disease in humans, and are
also used commercially and medically. Types C–G are less common; types E
and F can cause disease in humans, while the other types cause disease in
other animals. Botulinum toxin types A and B are used in medicine to treat
various muscle spasms and diseases characterized by overactive muscle. The
commercial form is marketed under the brand name Botox, among others.
Botox is made by Allergan.
is a rare and potentially fatal illness caused by a
toxin, produced by the bacterium Clostridium botulinum. The disease begins
with weakness, trouble seeing, feeling tired, and trouble speaking. This
may then be followed by weakness of the arms, chest muscles, and legs. The
disease does not usually affect consciousness or cause a fever. Botulism
can be spread several different ways. The bacterial spores which cause it
are common in both soil and water. They produce the botulinum toxin when
exposed to low oxygen levels and certain temperatures. Foodborne botulism
happens when food containing the toxin is eaten. Infant botulism happens
when the bacteria develops in the intestines and releases the toxin. This
typically only occurs in children less than six months old, as protective
mechanisms develop after that time. Wound botulism is found most often
among those who inject street drugs. In this situation, spores enter a
wound, and in the absence of oxygen, release the toxin. It is not passed
directly between people. The diagnosis is confirmed by finding the toxin
or bacteria in the person in question. Prevention is primarily by
. The toxin, though not the organism, is destroyed by
heating it to more than 85 °C (185 °F) for longer than 5 minutes
can contain the organism, and for this reason, honey should not be fed to
children under 12 months. Treatment is with an antitoxin. In those who
lose their ability to breathe on their own, mechanical ventilation may be
necessary for months. Antibiotics may be used for wound botulism. Death
occurs in 5 to 10% of people. Botulism also affects many other animals.
The word is from Latin, botulus, meaning sausage. Early descriptions of
botulism date from at least as far back as 1793 in Germany.
is a chemical element with symbol As and
atomic number 33. Arsenic occurs in many minerals, usually in combination
with sulfur and metals, but also as a pure elemental crystal. Arsenic is a
metalloid. It has various allotropes, but only the gray form is important
to industry. Treatment of chronic arsenic poisoning is possible. British
anti-lewisite (dimercaprol) is prescribed in doses of 5 mg/kg up to 300 mg
every 4 hours for the first day, then every 6 hours for the second day,
and finally every 8 hours for 8 additional days.
is the process which causes a substance to have unpleasant smell or taste.
Rancidification can also detract from the nutritional value of food, and
some vitamins are highly sensitive to degradation.
is a genus of rod-shaped (bacillus)
gram-negative bacteria of the Enterobacteriaceae family. The two species
of Salmonella are Salmonella enterica and Salmonella bongori. Salmonella
enterica is the type species and is further divided into six subspecies
that include over 2,500 serotypes.
Food Poisoning - Food-Borne illness
All foods naturally contain small amounts of
. But poor handling of food,
storage can result in bacteria multiplying in large enough numbers to
cause illness. Parasites
, viruses, toxins and chemicals also can
contaminate food and cause illness. Foodborne
- Grossed Out
.Signs and Symptoms of Food Poisoning
with the source of contamination
, and whether you are dehydrated or
have low blood pressure. Generally they include:
, Nausea. Abdominal pain.
Dehydration, you might feel:
Lightheaded or faint, especially on
standing. A rapid heartbeat
. Whether you become ill after eating contaminated food
depends on the organism, the amount of exposure, your age and your health.
High-risk groups include:
Older adults. As you get older, your immune system may
not respond as quickly and as effectively to infectious organisms as it
once did. Infants and young children. Their
fully developed. People with chronic diseases. Having a chronic
condition, such as diabetes or AIDS, or receiving chemotherapy or
radiation therapy for cancer reduces your immune response.
If you develop Food Poisoning:
drink plenty of liquids
Generally, anti-diarrheal medications should
be avoided because they may slow elimination of organisms or toxins from
your system. If in doubt, check with your doctor about your particular
situation. Infants or young
children should not be given anti-diarrheal medications
potentially serious side effects. Foodborne illness often improves on
its own within 48 hours. Call your doctor if you think you have a
foodborne illness and your symptoms have lasted longer than two or three
days. Call immediately if blood appears in your stools
Seek Emergency Medical Assistance if:
You have severe
, such as severe abdominal pain or watery diarrhea
that turns very bloody within 24 hours. You belong to a high-risk group.
poisoning. Botulism is a potentially fatal food poisoning
from the ingestion of a toxin formed by certain spores in food. Botulism
toxin is most often found in home-canned foods, especially green beans or
tomatoes. Signs and symptoms of botulism usually begin 12 to 36 hours
after eating the contaminated food and may include headache, blurred
vision, muscle weakness and eventual paralysis. Some people also have
nausea and vomiting, constipation, urinary retention, difficulty
breathing, and dry mouth. These signs and symptoms
and Harmful Substances:
Establish what they have taken. When? And how
much? Symptoms may vary. Throat and stomach pains, mouth burns,
vomiting, drowsiness. Give water to dilute poison.
American Association of
Poison Control Centers
(AAPCC) - Contact your local Poison Control
First Aid Tips
The Simpsons: Homer
& The 10-ft. Moldy Sandwich
(youtube) - From the episode "Selma's
Choice", Homer decides to give a left over 10-ft sub a home, thus
beginning an odyssey that doesn't end with mere mold and
Activated Charcoal as medication
is a medication
used to treat
that occurred by mouth
. To be effective it must be used within
a short time of the poisoning occurring, typically an hour. It does not
work for poisonings by cyanide, corrosive agents, iron, lithium, alcohols,
or malathion. It may be taken by mouth or given by a nasogastric tube.
Other uses include inside hemoperfusion machines. Common side effects
include vomiting, black stools, diarrhea, and constipation. The more
serious side effect, pneumonitis, may result if aspirated into the lungs.
Use in pregnancy and breastfeeding is safe. Activated charcoal works by
adsorbing the toxin. While charcoal has been used since ancient times for
poisonings, activated charcoal has been used since the 1900s. It is on the
World Health Organization's List of Essential Medicines, the most
effective and safe medicines needed in a health system. The wholesale
costs in the developing world is between US$0.46 and US$0.86 per dose. In
the United States a course of treatment costs less than US$25. In cases of
suspected poisoning, medical personnel administer activated carbon on the
scene or at a hospital's emergency department. In rare situations, it may
also be used in a hemoperfusion system to remove toxins from the
of poisoned patients. Activated carbon has become the treatment of
choice for many poisonings, and other decontamination methods such as
ipecac-induced emesis or
are now used rarely.
reaction to a particular allergen. Symptoms can vary greatly in intensity.
is any substance that can
cause an allergy.
are a number of conditions caused by hypersensitivity of the
harmless substances in the environment. These diseases include hay fever,
food allergies, atopic dermatitis
, allergic asthma, and anaphylaxis.
may include red eyes, an
itchy rash, sneezing
a runny nose, shortness of breath, or swelling. Food intolerances and food
poisoning are separate conditions. Common allergens include pollen and
certain food. Metals and other substances may also cause problems. Food,
insect stings, and medications
common causes of severe reactions. Their development is due to both
genetic and environmental factors. The underlying mechanism involves
immunoglobulin E antibodies
(IgE), part of the body's immune system,
binding to an allergen and then to a receptor on mast cells or basophils
where it triggers the release of inflammatory chemicals such as histamine.
Diagnosis is typically based on a person's medical history. Further
testing of the skin or blood may be useful in certain cases. Positive
tests, however, may not mean there is a significant allergy to the
substance in question. Early exposure to potential allergens may be
protective. Treatments for allergies include avoiding known allergens and
the use of medications such as steroids and antihistamines. In severe
reactions injectable adrenaline (epinephrine) is recommended. Allergen
immunotherapy, which gradually exposes people to larger and larger amounts
of allergen, is useful for some types of allergies such as hay fever and
reactions to insect bites. Its use in food allergies is unclear. Allergies
are common. In the developed world, about 20% of people are affected by
allergic rhinitis, about 6% of people have at least one food allergy, and
about 20% have atopic dermatitis at some point in time. Depending on the
country about 1–18% of people have asthma. Anaphylaxis occurs in between
0.05–2% of people. Rates of many allergic diseases appear to be
increasing. The word "allergy" was first used by Clemens von Pirquet in
can help confirm or rule out allergies and consequently
reduce adverse reactions and limit unnecessary avoidance and medications.
Correct allergy diagnosis, counseling and avoidance advice based on valid
allergy test results is of utmost importance and can help reduce the
incidence of symptoms, need for medications and improve quality of life. A
healthcare provider can use the test results to identify the specific
allergic triggers that may be contributing to the symptoms. Using this
information, along with a
and case history, the doctor can diagnose the
cause of the symptoms and tailor treatments that will help the patient
feel better. A negative result can help the doctor rule out allergies in
order to consider other possibilities. Ruling out allergies is as
important as confirming them to limit unnecessary avoidance, worry and
negative social impact.
Pollen Count Forecast
Allergic Reactions can Include
Flushed skin or rash, Tingling or itchy sensation in the mouth, Face,
tongue, or lip swelling, Vomiting and/or diarrhea, Abdominal cramps,
Coughing or wheezing, Dizziness and/or lightheadedness, Swelling of the
throat and vocal cords, Difficulty breathing, Drop in blood pressure.
is an acute allergic
reaction to an antigen to which the body has become hypersensitive.
Hypersensitivity reaction to the ingestion or
of a substance
like a protein or drug, resulting from prior contact with a substance.
is a allergic reaction
that can cause shock and a
sudden drop in blood pressure and trouble breathing. In people who
have an allergy, anaphylaxis can occur minutes after exposure to a
specific allergy-causing substance (allergen). In some cases, there
may be a delayed reaction or anaphylaxis may occur without an apparent
trigger. If you're with someone having an allergic reaction with signs
of anaphylaxis: Immediately call 911
or your local medical emergency
number. Ask the person if he or she is carrying an
(EpiPen, Auvi-Q, others) to treat an allergic attack.
If the person says he or she needs to use an autoinjector, ask whether you
should help inject the medication. This is usually done by pressing
the autoinjector against the person's thigh. Have the person lie
still on his or her back. Loosen tight clothing and cover the person
with a blanket. Don't give the person anything to drink
. If there's
vomiting or bleeding from the mouth, turn the person on his or her
side to prevent choking. If there are no signs of breathing, coughing
or movement, begin CPR
. Do uninterrupted chest presses — about 100
every minute — until paramedics arrive. Get
symptoms start to improve. After anaphylaxis, it's possible for
symptoms to recur. Monitoring in a hospital for several hours is
usually necessary. If you're with someone having signs and symptoms of
anaphylaxis, don't wait to see whether symptoms get better. Seek
emergency treatment right away. In severe cases, untreated anaphylaxis
can lead to death within half an hour. An antihistamine pill, such as
diphenhydramine (Benadryl), isn't sufficient to treat anaphylaxis.
These medications can help relieve allergy symptoms, but work too
slowly in a severe reaction. Signs and symptoms of anaphylaxis include:
Skin reactions, including hives, itching, and flushed or pale skin.
Swelling of the face, eyes, lips or throat. Constriction of the airways,
leading to wheezing and trouble breathing. A weak and rapid pulse.
Nausea, vomiting or diarrhea. Dizziness
, fainting or unconsciousness.
Some common anaphylaxis triggers include:
Medications. Foods such as
peanuts, tree nuts, fish and shellfish. Insect stings from bees, yellow
jackets, wasps, hornets and fire ants. If you've had any kind of severe
allergic reaction in the past, ask your doctor if you should be
prescribed an epinephrine
to carry with you.
is an abnormal
to food. The signs and symptoms may range from mild to
severe. They may include itchiness, swelling of the tongue, vomiting,
diarrhea, hives, trouble
, or low blood pressure. This typically occurs within minutes
to several hours of exposure. When the symptoms are severe, it is known as
anaphylaxis. Food intolerance and
are separate conditions.
Food and Nutrition
National Allergy Center
Asthma and Allergies
Mucus and Phlegm
(food) - First Aid
Peanuts are Legumes
, which are edible seeds
enclosed in pods, and are in the same family as beans, lentils, and peas.
Proteins in peanuts are similar in structure to those in tree nuts. For
this reason, people who are allergic to peanuts can also be allergic to
tree nuts, such as almonds, Brazil nuts, walnuts, hazelnuts, macadamia
nuts, pistachios, pecans, and cashews. An allergy to one tree nut does not
necessarily mean an individual is allergic to other tree nuts. Although
peanuts are a member of the legume family, your risk of being allergic to
such as soybeans, does not rise simply because you are allergic to
The Current State of Oral Immunotherapy (OIT) for the Treatment of Food
. Oral immunotherapy or oral desensitization for food allergies
is a medical treatment guided by a board-certified allergist.
is a type of
nose which occurs when the
allergens in the air
Institute of Allergy and Infectious Diseases
. Leading research to
understand, treat, and prevent infectious, immunologic, and allergic
Making wheat and peanuts less allergenic
. Researchers are using plant
breeding and biotechnology to remove proteins associated with food
allergies. The United States Department of Agriculture identifies a group
of "big eight"
foods that causes 90% of food allergies
. Among these foods are Eggs,
Wheat, Soy, Tree Nuts, Peanuts, Cow’s milk, Fish and shellfish.
is a chronic lung disease
narrows the airways. Asthma causes recurring periods of wheezing (a
whistling sound when you breathe), chest tightness, shortness of breath,
and coughing. The
often occurs at night or early in the morning.
Types of Asthma:
Non-allergic asthma. Allergic bronchopulmonary mycosis. Aspirin-induced
asthma. Adult-onset asthma. Asthma with fixed airflow obstruction.
Exercise-induced asthma. Cough-variant asthma.
Around 25 million Americans have Asthma
and 10 people die from it every day. Most of these
deaths can be prevented
access to medical care and education on how to properly manage the
disease, along with healthy housing and
asthma is still one of the most chronic diseases in our nation. It also
costs our society $82 billion a year.top 100 metropolitan cities that are
the most challenging to live in with asthma.
Asthma Hot Spots
. Decrepit houses, rodents and bugs can trigger
Allergy Foundation of America
. Some climates are better than others
for asthma. If humid air is heavier and harder to breathe, the moisture in
the humid air actually helps with the absorption of oxygen. On the other
hand, many people with asthma experience asthma symptoms when the air is
too dry (i.e. during the winter) because insufficient moisture can also
lead to airway inflammation. Hot, humid weather creates a perfect
environment for dust and mold. Thunderstorms may cause large amounts of
pollen to be broken into
and carried in gusts of wind. If these are triggers for your asthma,
living in a hot environment with high moisture levels may worsen your
symptoms. Some people's asthma symptoms get worse at certain times of the
year. For others, a severe storm or sudden weather change can trigger a
flare-up. Cold, dry air is a common asthma trigger and can cause bad
flare-ups. Hot, humid air also can be a problem.
is a substance that forms part of a mixture active
ingredient is that part of a formulation that yields the effect expected
by the customer. National laws usually require prepared food products to
display a list of ingredients, and specifically require that certain
listed. Food Labels
is the ingredient that is biologically active.
describes the beneficial or
of a drug on living matter.
is the ingredient in a
or pesticide that is biologically active. The
similar terms active pharmaceutical ingredient (API) and bulk active are
also used in medicine, and the term active substance may be used for
natural products. Some medication products may contain more than one
active ingredient. Inactive
in pills and capsules
may cause allergic, adverse reactions. Majority of oral medications
available to consumers contain ingredients that can affect sensitive
individuals. Approximately 45 percent of medications contained lactose and
approximately 33 percent of medications contained a food dye. Inactive
ingredients are components of a drug product that do not increase or
affect the therapeutic action of the active ingredient, which is usually
the active drug. Inactive ingredients are added during the manufacturing
process of pharmaceutical products such as tablets, capsules,
suppositories, and injections.
in biochemistry is a quantity of something
(chemical, physical, or
biological) that may impact an organism biologically; the greater the
quantity, the larger the dose
- Toxic Chemicals
should also include unhealthy food.
kills more people and creates more
disease then foodborne illnesses. So we just don't want
our food to be safe, we need our food to be healthy too.
Food Safety Resources - Food Safety News
Food Safety and Inspection Service
employs more than 10,000 people who
are tasked with ensuring the safety and proper labeling of U.S. meat,
poultry and eggs. The agency’s No. 1 job is to protect consumers. Yet
according to a compliance operations official who worked at FSIS for many
years, internal corruption, mismanagement, low morale and undisguised
conflicts-of-interest within the agency often prevent FSIS inspectors and
investigators from doing their jobs. It’s a public health crisis “just
waiting to happen.
Food Safety and Inspection Service
Restaurant Health Inspections In Your Area
. Local public health
departments regularly inspect businesses serving food to ensure
restaurants and other food retail outlets are following safe food handling
procedures. Local laws regulate how frequently these inspections take
place, and what specific items the inspectors look for, but, in general,
environmental health inspectors check that safeguards are in place to
protect food from contamination by food handlers, cross-contamination, and
contamination from other sources in the restaurant.
FDA Food Safety Modernization Act
gives the Food and
Drug Administration (FDA) new authorities to regulate the way foods are
grown, harvested and processed. The law grants the FDA a number of new
powers, including mandatory recall authority, which the agency has sought
for many years. The FSMA requires the FDA to undertake more than a dozen
rulemakings and issue at least 10 guidance documents, as well as a host of
reports, plans, strategies, standards, notices, and other tasks. -
Global Food Safety Initiative
is a private
organization, established and managed by the international trade
association, the Consumer Goods Forum under Belgian law in May 2000. The
GFSI maintains a scheme to benchmark food safety standards for
manufacturers as well as farm assurance standards. USDA Department of Agriculture
FDA Food & Drug
International Food Safety &Quality Network
The Food Trust
Your Food Is Poisoning You
Food Safety News
Center for Food Safety
Health and Safety
Produce Safety Project
Food Integrity Now
Slow Food USA
Cool Foods Campaign
Food Borne Illness
Food Poison Journal
Keep Foods Apart - Cross Contamination
Food Inspector Tool
is a Pocket
that Tells You What's Really in the Food like
calories, and sugar and fat.
New technique can detect impurities in ground beef within minutes
Expiration Dates of Food
for the Science in the
Consumer Federation of America
for Health, Environment & Justice
New Leaf Foods
Ca. Leafy Greens
Food Pesticide List
Public Health Advocacy
Science Shows The 5-Second Rule is Real Most of the Time
Factory Farms Abuses
is a modern form of intensive
farming that refers to the keeping of livestock
, such as cattle, poultry
(including in "battery cages") and fish at higher stocking densities than
is usually the case with other forms of animal agriculture—a practice
typical in industrial farming by agribusinesses. The main products of this
industry are meat
for human consumption. There are issues
regarding whether factory farming is sustainable and ethical.
Factory Farms Map
to 23,000 American
human deaths a year
A River of Waste
Concentrated Animal Feeding Operations
is an animal feeding operation (AFO) that (a) confines
animals for more than 45 days during a growing season, (b) in an area that
does not produce vegetation, and (c) meets certain size thresholds.
Compassion over Killing
Factory Farming Sanctuary
. Ag-Gag is a
term used to describe a class of
that apply within the agriculture industry.
Judge Strikes Down Idaho 'Ag-Gag' Law
It takes 2,500 gallons of water, 12 pounds of grain, 35 pounds of topsoil
and the energy equivalent of one gallon of gasoline to produce
one pound of feedlot beef
It takes more than 2,400 gallons of water to produce just
1 pound of meat
25 gallons of water are required to grow 1 pound of wheat. You will need
around 2,800 pounds of corn to produce an animal that weighs 1,250 to
is a genus of heterotrophic
dinoflagellates that has been associated with harmful algal blooms and
Europe Bans Chlorine Chicken
is the process of raising domesticated birds such as
chickens, ducks, turkeys and geese for the purpose of farming meat or eggs
for food. Poultry - mostly chickens - are farmed in great numbers. Farmers
raise more than 50 billion chickens annually as a source of food, both for
their meat and for their
. Chickens raised for eggs are usually called layers while
chickens raised for meat are often called broilers.
is any chicken that is bred and raised specifically for meat production.
Intensive Animal Farming
is a production approach towards
in order to maximize
production output, while minimizing production costs.
Intensive Farming Increases Risk of Epidemics
. Overuse of antibiotics,
high animal numbers and low genetic diversity caused by intensive farming
techniques increase the likelihood of
becoming a major public
health risk, according to new research led by UK scientists.
: Causes bloody diarrhea in humans. Transferred to
humans from eating contaminated meat and poultry. Although not as
dangerous as typhoid, cholera or E.coli, it causes serious illness in
patients with underlying health issues and can cause lasting damage.
Around 1 in 7 people suffer from an infection at some point in their life.
Causes three times more cases than E.coli, Salmonella and listeria
combined. Carried in the faeces of chickens, pigs, cattle and wild
animals. Campylobacter is estimated to be present in the faeces of 20%
cattle worldwide. The bug is very resistant to antibiotics due to their
use in farming.
is a feed additive to promote leanness
in animals raised for their meat.
Livestock's long shadow: environmental issues and
- Organic Food
diseases and blight)
Some farmers are suckered into factory
farming by manufactures who overstate
without explaining the real
to the environment and the damage to human health.
(film) - Fish hatcheries and fish farms are causing wild
fish to die. This a vulnerability because the eco-system losses its
ability to adapt, which means mass extinction and a collapse of a system
that has been self sustaining for thousands of years. Fish hatcheries and
fish farms need total rethinking. If it is doing more harm than good, than
it's bad and it should not be allowed to continue. fish hatcheries and
fish farms can only be allowed to operate when they have proven that they
are doing more good than harm.