“We are deeply sorry for this whole affair,” said Wal-Mart’s China president after the world’s largest retailer recalled donkey meat sold at some outlets in China after tests showed the product contained the DNA of other animals – including fox. “It is a deep lesson (for us) that we need to continue to increase investment in supplier management,” repeat-offender Wal-Mart added as Reuters reports the tainted “five-spice” donkey meat may mean “wealthy shoppers will start to lose the trust [in Wal-Mart’s brand] they had before.” Donkey meat is a popular snack in some areas of China, but as one bemused customer noted, oddly, “Isn’t fox meat more expensive than donkey meat anyway?”
Wal-Mart Stores Inc, the world’s largest retailer, has recalled donkey meat sold at some outlets in China after tests showed the product contained the DNA of other animals, the U.S. company said.
Recently, the U.S. Department of Agriculture announced plans to “relax” federal meat and poultry inspections, allowing meat processors greater leeway in policing themselves, already the agricultural trend. But most food activists ask how standards could be relaxed any further when drug residues, heavy metals, cleaning supplies, gasses, nitrites, hormones and other unwanted guests contaminate the meat supply. They are almost all unlabeled.
Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe, and yet there was barely a peep about this in the mainstream, corporate media.
As the meat industry again makes news thanks to an endless stream of articles about horse meat masked as beef popping up all over Europe, the “pink slime” story is still playing itself out in courthouses, law offices and the one BPI plant still in operation.
Five weeks before the Internet went mad over the presence of “pink slime” in ground beef across the U.S., the product’s creator was being inducted into the Nebraska Business Hall of Fame.
Food-safety advocates are raising alarms over a decision by the Obama administration to permit chicken processed in China to be sold in the U.S. even after several high-profile incidents of food contamination.
The U.S. Department of Agriculture, in addressing a decade-long trade dispute over farm imports, said it will allow poultry slaughtered in the U.S. and Canada to be processed in China and returned to the U.S. for consumption. Critics are vowing to fight the decision, which they say puts consumers at risk due to lax Chinese factory oversight.
Grai Beal stays in excellent shape with his natural diet at the age of 50!
Commentary:
Before I give you some more info about my diet I want to tell you that the human body was not designed to fall apart after living just 80 to 100 years and not even at 150 years of age!
Infinite Unknown’s Diet = Raw Vegan + Honey – Salt
So I am not really a raw vegan because I use honey, which is loaded with enzymes.
Yes, that means that I do not eat dairy, meat, fish, eggs etc. and any kind of cooked food.
While I share Sergey Brin’s concerns about meat production and the completely cruel way in which we treat our animals, I can’t say I’m looking forward to biting into a test tube hamburger any time soon. This story has received a lot of press in the past few days following the synthetic meat’s taste testing in London yesterday. I have to admit, I’d take the entire thing a lot more seriously if Sergey wasn’t wearing those creepy and idiotic Google Glasses while discussing it (watch video):
The man who has bankrolled the production of the world’s first lab-grown hamburger has been revealed as Google co-founder Sergey Brin. The internet entrepreneur has backed the project to the tune of €250,000 (£215,000), allowing scientists to grow enough meat in the lab to create a burger – as a proof of concept – that will be cooked and eaten in London on Monday.
“It’s really just proof of concept right now, we’re trying to create the first cultured beef hamburger,” said Brin in a film to mark the tasting event in London. “From there I’m optimistic that we can really scale by leaps and bounds.”
I don’t follow the commodity markets as closely as I used to, but the following article related to beef prices really caught my eye. Last year’s drought and consequent spike in grain prices led to negative margins for cattle producers, who subsequently culled their herds. As expected, this has resulted in tighter supply today. We see this evidenced in the fact that retail ground beef prices were up 13% year-over-year in June, and the CEO of Ruth’s Chris mentioned during a recent presentation that they were forced to raise prices in February. While grain prices are much lower today, which should encourage expansion in cattle supply, this process will actually cause even more tightness in the near-term as more animals are set aside for breeding rather than slaughtered.
U.S. beef production is plunging to a 21-year low after surging feed costs spurred ranchers to cut herds, signaling record prices for consumers and higher costs for buyers from McDonald’s Corp. to Ruth’s Chris Steak House.
Production in the U.S. will decline 4.9 percent to 10.93 million metric tons in 2014, retreating for a fourth year, the government says. The herd on July 1 was the smallest for that date since at least 1973, according to the average of four analyst estimates compiled by Bloomberg.
Retail ground-beef prices in June were up 13 percent from a year earlier and near a record set in January.
The primary transmission of prion diseases is ingestion of prions from the Central Nervous System (Brain, Eyes, Spine and Spinal Fluid) of animals. These unwanted ‘left overs’ were used in animal ‘feed’ for ‘protein’ and ‘mystery meats’ (hotdogs, etc) as ‘filler’. These resilient, nearly indestructible by nature, or cooking, individual factories of plague were spread throughout the populations (animal and human) and around the planet awaiting their ‘activation’ by hydration.
A pair of new studies underscore the U.S. public health threat of neurocysticercosis—quite literally having pork tapeworm larvae curled up inside one’s brain—now the most common cause of adult-onset epilepsy in the world. The first study, The Impact of Neurocysticercosis in California, concluded that “Neurocysticercosis causes appreciable disease and exacts a considerable economic burden in California,” with estimated annual hospital charges exceeding $17 million. The second study, published two weeks ago, is the first to follow the cognitive function and quality of life of those living with these brain parasites.
As you’ll see in today’s NutritionFacts.org video pick below, even after one’s brain is infested with pork tapeworms, some people can go for years before the headaches and seizures start as the larvae begin to multiply. What the second study suggests, though, is that long before the more obvious symptoms present, those who are infected may suffer from mental, social, and cognitive dysfunction. (See video above).
The follow-up video, Avoiding Epilepsy Through Diet, details diagnosis and treatment and reports on a synagogue survey. If pork tapeworms can get inside the brains of orthodox Jews in Brooklyn, then I guess no one’s immune! Turns out it’s not only what we eat that may put us at risk, but also the diets of those who handle our food.
Chinese meat producer Shuanghui Group agreed to acquire Smithfield Foods Inc. for about $4.7 billion, striking what would be the largest takeover of a U.S. company by a Chinese buyer—should it get past what is likely to be heavy regulatory scrutiny.
Shuanghui agreed to pay $34 per share for Smithfield, the world’s largest hog farmer and pork processor, marking a 31% premium to Smithfield’s Tuesday closing price of $25.97. Including debt, the deal values Smithfield at $7.1 billion.
I previously covered these crazy “ag-gag” laws being passed in states with large meat production industries back in March in my piece: States Move to Criminalize Whistleblowing on Food Fraud and Animal Cruelty. Such laws represent a really disturbing macro trend in America where, rather than deal with inhumane, criminal and immoral practices, large corporations and government would just rather the public not know. The Obama Administration exemplified this practice perfectly in its recently exposed war on journalism.
The good news is that if care enough and stand our ground through non-violent resistance, we can win. We are already seeing examples of this in the battle against “ag-gag.”
The food fraud story has now progressed from somewhat humorous with the undersized Subway footlong subs, to the highly disturbing with the revelations of horse meat and fake tuna, to the really creepy with the now potential emergence of dog meat in UK lamb curry. No you can’t print lamb folks, which is exactly why many humans are now eating worse than their pets in the Western world.
A mystery meat, which has defied the best efforts of scientists to identify it, has been found in a lamb curry as part of an investigation into food fraud.
The discovery raises new questions about just what is going into the nation’s takeaways and processed foods.
The meat in a Beef in Black Bean Sauce dish turned out to contain high levels of chicken material including blood, while a burger contained no beef at all, other than blood and heart.
However, most alarming of all was a curry. A spokesman for the programme said: ‘Just when we thought things couldn’t get any worse, the results came in for an Indian Lamb Curry.
‘It did contain meat, but that meat was not lamb, not pork, nor was it chicken or beef. Not horse, and not goat either.
All of the many tests to date by the lab used by the programme have failed to identify exactly which animal was the source of the meat.
Most meat eaters may be unaware that more than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas. It can make seriously decayed meat look fresh for weeks. The meat industry continues to allow this toxic gas injection into many of the meat products people consume on a daily basis. The question is, how many people have become ill by this chemically altered meat that is being sold to families all over the world?
Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide we all exhale. But that one molecule makes a big difference in that it does very, very bad things to the human body at very, very low concentrations. CO is toxic because it sticks to hemoglobin, a molecule in blood that usually carries oxygen, even better than oxygen can. When people are exposed to higher levels of CO, the gas takes the place of oxygen in the bloodstream and wreaks havoc. Milder exposures mean headaches, confusion, and tiredness. Higher exposures mean unconsciousness and death, and even those who survive CO poisoning can suffer serious long-term neurological consequences.
The Canadian Meat Packers Council recommends that the internal meat temperatures not go above 39 degrees Celsius or 4 degrees Fahrenheit. That has also been defined by other international meat regulators as the optimum storage temperature of meat. Even small increases of one or two degrees can cause a huge increase in bacterial growth. For example, an increase in the temperature of -1.5 degrees Celsius to 2 degrees Celsius would cut the shelf life of meat in half.
Scientific tests on some beef products found low levels of horse DNA
But one offering from Tesco’s Value range had 29% horse meat
Company has lost £300m off its market value today
Equine DNA also found in Dunnes Stores, Lidl, Aldi beef products
Asda and Co-op remove frozen products as ‘precaution’
Today, fast food giant Burger King revealed it uses same supplier
However, Burger King said its meat has not been affected
Irish scientists discovered contaminated burgers in late November
But carried out three rounds of tests to ensure data was correct
UK Food Standards Agency launching investigation into the findings
PM calls scandal ‘a completely unacceptable state of affairs’
Suppliers in Holland and Spain blamed for contaminated ingredients
Three more supermarkets have started clearing shelves of frozen beefburgers after it emerged they use the same supplier that sold Tesco products containing up to 29 per cent horse meat.
Asda, the Co-op and Sainsbury’s were not among the four retailers found to be selling contaminated food but say they have pulled some of their ranges as a ‘precautionary measure’.
It came as it was revealed horse-tainted beefburgers could have been on the shelves for almost two months after it was first discovered they contained equine meat.
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You can’t be reassured by the label of origin. and it’s not only the origin, but also where the feed is from..
bought beef at a supermarket in Yaita city, Tochigi. The label of origin says it’s from Hokkaido, but the tracking ID says it was in Minamisoma city from 12/25/2010 to 10/30/2011. Shouldn’t they label it as from Fukushima ?
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<Translate>
You can’t be reassured by the label of origin. and it’s not only the origin, but also where the feed is from..
bought beef at a supermarket in Yaita city, Tochigi. The label of origin says it’s from Hokkaido, but the tracking ID says it was in Minamisoma city from 12/25/2010 to 10/30/2011. Shouldn’t they label it as from Fukushima ?
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Radioactive cesium levels above the government’s new limit have been found in beef from Miyagi Prefecture, the prefectural government said.
Meat from a cow shipped by a farmer in Tome was found to contain more than 150 becquerels of radioactive cesium per kilogram, the Miyagi Prefectural Government said Wednesday.
The stricter limit of 150 becquerels for beef and rice took effect Oct. 1. The previous limit was 500 becquerels per kilogram.
[…]
Miyagi Prefecture told the farmer not to ship any more cows until the investigation is completed, and asked nearby ranchers to suspend shipments voluntarily.
Cattle farmers in Fukushima Prefecture have resumed beef exports to the United States for the first time in 2 and a half years.
Farmers celebrated the shipment of 3 cattle with a ceremony on Sunday. The leader of a local agricultural cooperative said the resumption is a tailwind for Fukushima farmers who have been suffering from the effects of the nuclear accident.
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