Author: Tony Coveny, Ph.D

What is Mad Cow Disease?  By Laila Carter Outbreaks of “mad cow disease” are rare in the United States. According to the USDA, “the first confirmation of BSE in an animal in Washington State in December 2003.”[1] Sponsor [Note:  Mad Cow Disease litigation usually follows outbreaks of BSE.] To avoid the risk of potential contamination, mass recalls of beef-based products ensued the first outbreak in the U.S. The suspected cause of mad cow disease in cattle, also called bovine spongiform encephalopathy (BSE), is an infectious prion. A common misconception is people can get mad cow disease. People cannot get mad cow disease; instead,…

Added Nitrates and Nitrites: Why are Nitrites added to food? Yes, they are everywhere. Part of the earth’s natural nitrogen cycle, nitrate and nitrite ions are ubiquitous. These ions are naturally found in soil, plants, and your body. According to CDC’s Agency for Toxic Substances and Disease Registry, most dietary intake of nitrates and nitrites come from plants, not commercially processed meat products. On the public statement released in 2015, the Agency reported that “vegetables account for about 80% of the nitrate in a typical human diet. Selected meats and meat products contain sodium nitrate and/or sodium nitrite as preservatives.”[1]…

Hemolytic Uremic Syndrome (HUS) Hemolytic Uremic Syndrome (HUS) is a condition which can lead to life-long kidney failure. Shiga toxin producing E. coli (STEC) infections can damage red blood cells and lead to damaged kidneys. The toxins produced by STECs target renal epithelial tissues—which is why bloody diarrhea is an indicator of a STEC infection. Epithelial tissues line the intestinal tract and are connected to your circulatory system. Damaged red blood cells do not filter through kidneys like normal red blood cells. Instead, these damaged red blood cells can “clog the filtering system in the kidneys, which can lead to…

The hidden dangers of using a wet knife – water allows bacteria to grow! Next time you’re artfully preparing your next gooey American delicacy known as the PB&J, stop and notice how you are making it? Do you use a clean, dry knife to scoop out the peanut butter, or instead, do you quickly rinse off a knife from the sink and fling droplets of water into the peanut butter jar? Hopefully, you use a clean, dry knife! Because microorganisms need water to survive[1], getting droplets of water into your peanut butter could potentially create an environment for spores of…

Lipopolysaccharides? E.coli O157:H7? What’s the “O” in E. coli O157:H7 called “O157” According to the National Institute of Health, many foodborne diseases are caused by Gram-negative bacteria, like Escherichia coli (NIH). But what is the toxic component of bacteria makes humans suffer from septic shock and fever, often associated with food poisoning or infection? The largest component of the outer-membranes of Gram-negative bacteria are composed of chains of lipopolysaccharides. Conceptually, imagine a shaggy rug. At the base of the rug is a coarse mesh of the strands, the sturdy cell wall. Hooked and extending off the mesh are the shaggy strands…

STEC – “Shiga Toxin-Producing Escherichia Coli” What’s STEC? Floating around various government agency websites and science databases is the abbreviation STEC. Used to describe a specific group of E. coli strands, STEC stands for shiga toxin-producing Escherichia coli. Shiga toxin is an extremely poisonous biological substance causing bloody diarrhea and more. A large amount of biosafety research is being done to minimize outbreaks of STECs. Shiga toxins are one of the most potent bacterial toxins known; according to an article published from Microbiology spectrum, the effects of STEC can cause “bloody diarrhea, hemolytic uremic syndrome (HUS)[1], a condition characterized by…

Beautifully lining the refrigerated shelves of the produce section, bags of triple washed salad offer convenience.  Commercially washed produce does not need to be washed again at home. According to FoodSafety.gov, “If the package indicates that the contents have been pre-washed and are ready-to-eat, you can use the product without further washing.” In order to reduce microbial counts in ready-to-eat produce packages, food companies use a diluted solution of either peracetic acid or chlorine to wash their produce. After washing, the produce is dried and packaged. The solutions of diluted peracetic acid or chlorine are approved by both the FDA…

The Brownsville restaurant, El Rey Del Taco, is a local favorite and has been for many years. But now its reputation is under a cloud as dozens of patrons were sickened on January 30th, most late that evening after consuming various items on the El Rey Del Taco menu.  Many of the victims were rushed to the hospital, while others tried to recoup at home, most suffering some combination of the following: vomiting, diarrhea, nausea and later signs of serious dehydration, seizures and/or fatigue and pain. At least three were taken by ambulance to a local hospital. As word of…

How does food irradiation work? Food irradiation is a method of extending the shelf life on foods. By using high-energy particles, the irradiation machinery emits radiation that eliminates or kills microbes in food products. This technique of food preservation may affect other food components, but the FDA recognizes this process as safe under the provided regulatory parameters. The world leaders in food safety—including the World Health Organization (WHO), the Center for Disease Control and Prevention (CDC), and the U.S. Department of Agriculture (USDA)—recognize irradiated food as safe. Irradiation does bring up consumer concerns. The FDA website addresses consumer concerns…

Cutting Boards and Proper Sanitation: The long debate continues as to which is safer, plastic or wooden cutting boards. The answer depends. Bacteria can grow in many environments ranging from aerobic to anaerobic. Some common facultative pathogens (capable of growing in both oxygen rich and oxygen void environments) are primary suspects of contaminated cutting boards. Whether the board is plastic or wooden, deep cuts in the material create the perfect housing environment for bacteria to grow and multiply. Every time food, be it meat, poultry, or produce, is cut, small particles of food are pushed into the crevices of the…