study in 1995. E-coli Bacteria are normally killed by thorough cooking at temperatures of at least 160 degrees Fahrenheit. Those who eat rare ground beef are therefore, more likely to become ill from E-coli Bacteria in ground beef.

Industry specialist, Peter Kovacs

Are you concerned about food sources? If you are not, you need to do more reading on the subject. You probably know about the tainted pet food from China and spinach E-coli scare, because it was diligently reported by all major news sources. Do you recognize these incidents as an isolated situation that once resolved will never occur again, or as a wake-up call? This is a wake-up call to American’s lackadaisical attitude toward demanding high standards for our food sources.

Fresh food consultant Edith Garett and Associates (www.edithgarret.com) reports there are 76 million cases of illness and 5,000 deaths per year due to food poisoning. While some of these food poisonings might be due to poor food storage and preparation, the recent mass recall of pet food and spinach is a major alarm to question and demand higher standards from food sources.

June 7, 2007, United Food Group recalled 445,000 pounds of ground beef contaminated with E-coli. Bacteria. There is E-coli—not necessarily the deadly strain—in about 84% of the beef on the shelves, according to a USDA study in 1995. E-coli Bacteria are normally killed by thorough cooking at temperatures of at least 160 degrees Fahrenheit. Those who eat rare ground beef are therefore, more likely to become ill from E-coli Bacteria in ground beef.

Industry specialist, Peter Kovacs

dents as an isolated situation that once resolved will never occur again, or as a wake-up call? This is a wake-up call to American’s lackadaisical attitude toward demanding high standards for our food sources.

Fresh food consultant Edith Garett and Associates (www.edithgarret.com) reports there are 76 million cases of illness and 5,000 deaths per year due to food poisoning. While some of these food poisonings might be due to poor food storage and preparation, the recent mass recall of pet food and spinach is a major alarm to question and demand higher standards from food sources.

June 7, 2007, United Food Group recalled 445,000 pounds of ground beef contaminated with E-coli. Bacteria. There is E-coli—not necessarily the deadly strain—in about 84% of the beef on the shelves, according to a USDA study in 1995. E-coli Bacteria are normally killed by thorough cooking at temperatures of at least 160 degrees Fahrenheit. Those who eat rare ground beef are therefore, more likely to become ill from E-coli Bacteria in ground beef.

Industry specialist, Peter Kovacs

ithgarret.com) reports there are 76 million cases of illness and 5,000 deaths per year due to food poisoning. While some of these food poisonings might be due to poor food storage and preparation, the recent mass recall of pet food and spinach is a major alarm to question and demand higher standards from food sources.

June 7, 2007, United Food Group recalled 445,000 pounds of ground beef contaminated with E-coli. Bacteria. There is E-coli—not necessarily the deadly strain—in about 84% of the beef on the shelves, according to a USDA study in 1995. E-coli Bacteria are normally killed by thorough cooking at temperatures of at least 160 degrees Fahrenheit. Those who eat rare ground beef are therefore, more likely to become ill from E-coli Bacteria in ground beef.

Industry specialist, Peter Kovacs

n and demand higher standards from food sources.

June 7, 2007, United Food Group recalled 445,000 pounds of ground beef contaminated with E-coli. Bacteria. There is E-coli—not necessarily the deadly strain—in about 84% of the beef on the shelves, according to a USDA study in 1995. E-coli Bacteria are normally killed by thorough cooking at temperatures of at least 160 degrees Fahrenheit. Those who eat rare ground beef are therefore, more likely to become ill from E-coli Bacteria in ground beef.

Industry specialist, Peter Kovacs

study in 1995. E-coli Bacteria are normally killed by thorough cooking at temperatures of at least 160 degrees Fahrenheit. Those who eat rare ground beef are therefore, more likely to become ill from E-coli Bacteria in ground beef.

Industry specialist, Peter Kovacs recently issued this warning in the Washington Post, “The United States is sitting on a powder keg with uncontrolled importation and the distribution of low-quality food ingredients.” Mishandled U.S. foods and some that is altered genetically add to the threat.

Some consumers clearly understand the danger—among multiple lifestyles as natural food advocates—those people whom the majority view as granola and berry odd balls. They dress in natural fibers and eat only organic food. Some even take healthy food consumption a step further as they grow and compost foods in the backyard. Having had the privilege of growing up on a cattle ranch and having parents who believed in raising all their own food—it is alarming to me that the U.S. leaders (FDA) have become lackadaisical about demanding high standards for our food sources. It boils down to making high profits are more important than having high quality foods.

Nutraingredients-USA.com states: “Food safety has a new level of importance in 2007 and will underlie all food ingredient issues.” You, the consumer, nee