Tag Archives: salmonella

Protect Yourself From Food Bourne Illnesses

Screen shot 2013-12-19 at 1.31.38 AMEarlier this year the Food and Drug Administration (FDA) released a report about Salmonella poisoning in various imported spices that people use every day. Shortly thereafter there was a nationwide panic when Salmonella was found in grocery store chicken. With these various threats it is important to know what you’re dealing with and how keep yourself safe from salmonella and other food-borne illness. And it is especially important to us that you understand why you never have to worry about such contaminants in Wakaya Perfection products.

What exactly is Salmonella?

The FDA defines Salmonella as a group of bacteria that is the most common cause of food poisoning. Symptoms, including vomiting, diarrhea and fever, usually last 4-7 days and many can get better without treatment. However, symptoms can be more severe or lead to more serious illnesses in older adults, infants and those with chronic illnesses.

What are the sources and how do you prevent it from being in your food?

Salmonella is usually found in uncooked eggs, poultry and meat. It can also be found in unpasteurized milk, juice, cheese, raw fruits and vegetables, and spices that have been processed improperly.

The primary ways to avoid Salmonella are to make sure that your meat and egg products are thoroughly cooked. Salmonella is usually killed off at 165 degrees Fahrenheit. Also make sure to wash your hands properly before handling any raw food products, especially if you are interacting with animals or their treats beforehand. Germs can easily transfer from humans to the food, and if not heated properly can lead to Salmonella poisoning.

Be careful with your cooking utensils as well. Don’t use the same utensils to handle raw products that you do when your food is finally cooked. Check your labels and packaging for refrigeration protocols and follow them. Food that is not properly refrigerated before cooking can also carry the bacteria.

Why are you safe with Wakaya Perfection?

First of all, all of our products are 100% organic which means there are absolutely no outside pesticides or chemicals used in their processing. They are watered completely by Fijian natural rains – no man-made irrigation is used to cultivate our ginger plants.

Once our ginger is ground it is cooked for many hours in a sealed convection oven and immediately processed in our USDA NOP certified full stainless steel sealed suction powder processing machinery that allows no human contact or surrounding air contamination.. It is totally enclosed in the system for the entire process.

The packaging is immediate with no delays and no contaminants entering the system at any stage. The proprietary process is strictly controlled at every stage for immediate processing and not exposed to open environmental and human pollutants.  Our state of the art USDA NOP certified organically registered factory facility is our consumers’ guarantee of quality, purity and superior hygiene at all times.

No Risk of Salmonella Recall: Your Vegan Alternatives For Egg Products and Egg-Based Meals

Just last week, a massive egg recall of a half-million eggs produced from Wright County Egg has made distributors, business owners and everyday consumers wary about the risk of salmonella in the eggs they purchased.

They have good reason to be. More than 1,000 people have already gotten sick from the contaminated eggs, and the numbers are expected to increase. Fever, diarrhea, abdominal cramps and fever are the common symptoms of consuming a contaminated product, which is especially dangerous for individuals with a weakened immune system.

Though egg recalls aren’t regular occurrences, exploring vegan alternatives to eggs is a great way to eat healthier with a more plant-based diet. Contrary to popular belief, it is absolutely possible to enjoy an amazing breakfast, bake cookies or even drink vegan eggnog without ever relying on eggs again.

General Egg Substitute: Ener-G is a flavorless and extremely versatile egg substitute found in many health supermarkets. It can work in baked goods, and also in casserole dishes as well. Follow instructions on box to incorporate to recipes with egg ingredients.

Egg-based Breakfasts: With some tofu, nutritional yeast and other seasonings, many vegetarians have found innovative ways to enjoy an "egg" scramble or "egg" omelette that doesn’t involve any real eggs whatsoever. Check out VegWeb for a list of tofu-based breakfasts that closely resemble their egg-based counterparts minus the cholesterol and fat. 

Baked Goods: Applesauce and bananas make for great egg substitutes in baked goods. Blended silken tofu also works very well for making pancakes and brownies. For a list of more egg substitutes and exact ratio of ingredients, check out this handy list from TipNut.com

Mayonnaise: Though the eggs are already included in conventional mayonnaise brands and probably won’t pose a risk of salmonella as raw eggs bought in a store, I highly recommend Vegannaise as an egg-less mayonnaise alternative, found in Whole Foods and many health food stores. It’s a whole lot healtheir and from my experience, actually tastes better than real mayonnaise. 

Eggnog: Are you always hankering for some homemade eggnog during the holidays? Many delicious vegan and gluten-free eggnog recipes exist on the internet, such as this almond-based one that sounds absolutely heavenly. 

Are We Playing Roulette with Meat and Poultry?

Have you heard about "pink slime" in ground beef? It’s the term affectionately used by meat industry insiders that refers to a pinkish paste made of meat scraps from the slaughterhouse floor. These scraps were once only used for pet food and cooking oil, but now, a company called Beef Products, Inc. created a process to collect the meat scraps, send them through a series of machines, and inject it with ammonia to kill pathogens like E. coli and salmonella. This “pink slime,” is marketed to hamburger makers and ends up in 70 percent of burgers in the United States. It’s also served in our country’s public school cafeterias!

According to a recent article in The New York Times, blocks of pink slime are mixed into conventional ground beef at McDonald’s and Burger King as well as in school lunches. America’s school lunch program bought 3.5 million pounds last year alone, the article reports, but ammonia doesn’t always kill pathogens. Government and industry records obtained by The New York Times show that in testing for the school lunch program, E. coli and salmonella have been found dozens of times in Beef Products, Inc. meat.

These types of pathogens are also found in chickens. Each year, salmonella and campylobacter from chicken infect at least 3.4 million Americans, send 25,500 to hospitals, and kill about 500, according to estimates by the national Centers for Disease Control and Prevention. While both salmonella and campylobacter are known to cause intestinal distress, campylobacter can lead to meningitis, arthritis, and Guillain-Barré syndrome, a severe neurological condition.

A recent USA Today investigation found that in the past three years, our country’s public schools have been giving our kids millions of pounds of beef and chicken that wouldn’t meet the quality or safety standards of many fast-food restaurants. McDonald’s, Burger King and Costco, for instance, test the ground beef they buy five to 10 times more often than the USDA tests beef made for schools during a typical production day. And the limits Jack in the Box and other big retailers set for certain bacteria in their burgers are up to 10 times more stringent than what the USDA sets for school beef.

For chicken, the USDA has supplied schools with thousands of tons of meat from old birds that might otherwise go to compost or pet food. KFC won’t buy them, and either will The Campbell Soup Company.

Translation: we give our schools food that wouldn’t be accepted at fast food restaurants. That’s crazy!

After USA TODAY presented USDA officials with its findings, Agriculture Secretary Tom Vilsack promised an independent review of testing requirements for ground beef sent to schools.

Until hamburger meat and chicken becomes cleaner, your best line of defense is to buy organic whenever possible, and look for “air chilled” chicken, which is among the cleanest, according to Consumer Report. Consider buying “grass-fed” beef which means that cattle were raised on pasture instead of in factory feedlots and not given any growth hormones or antibiotics. This meat is also higher in Omega-3 fatty acids and lower in saturated fat and cholesterol, plus grass-fed beef has 500 percent more CLA, a beneficial fat, than cows fed a grain-based diet.

Beth Greer, Super Natural Mom™, is the bestselling author of Super Natural Home as well as a radio talk show host and impassioned champion of toxin-free living who busts open the myth that our homes are safe havens. Beth is a contributing blogger for The Washington Times Communities and NaturallySavvy.com. Follow Beth on Twitter. Become a fan on Facebook.

(photo credit: Washington Times Communities)

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