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View Diary: I'm Gonna Say It Til I'm Blue in the Face (Or Sick With Salmonella) (206 comments)

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  •  Evidence? (2+ / 0-)
    Recommended by:
    murrayewv, bushondrugs

    But if you compare the risk that small, sustainable farms impose (low) compared to the benefit of having them around to provide healthy, sustainable food (huge!)

    Do you have any evidence that the risk of food borne illness from food grown on "small, sustainable farms" is any lower than food grown on "mega-farms"? As far as I know there is none. The only reason most food borne illness outbreaks are traced back to industrial ag is because most of the food grown in this country is grown on industrial farms!

    •  often its related to sloppy practices (0+ / 0-)

      the big agro-business cutting corners, also mono-cropping is known to cause a number of problems which is what they do.

      •  or ignorance..... (0+ / 0-)

        of food handling folks who don't understand microbiology or manufacturing.  HAACP is not the enemy- it is hazard reduction planning and emphasizing prevention.  Every food manufacturer should embrace HAACP in my opinion- it is just good business.

        Food poisoning from many of the most common bacteria are decreasing since the 1990s when HAACP was introduced.

        All manufacturers and food providers should be taking care of those you sell food too so that the product is as safe and good as it can be, and education and a few thermometers will make it better for all of us.

        You shall know the truth, and the truth shall make you mad. Aldous Huxley

        by murrayewv on Fri Apr 16, 2010 at 04:23:04 AM PDT

        [ Parent ]

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