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MOMMACAT57's Photo MOMMACAT57 Posts: 359
10/30/18 4:07 P

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It usually cooks pretty fast! emoticon



SKIMBRO's Photo SKIMBRO SparkPoints: (149,149)
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10/24/18 5:11 P

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I try to use fresh or frozen. But everything needs to be taken with precautions emoticon



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SHERYLDS's Photo SHERYLDS Posts: 17,757
10/24/18 12:32 P

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I also wonder about how food stores handle their inventory when the freezers/refrigerators malfunction...or delays in stocking inventory from delivery to the shelves. And the other day I went to make Tilapia (which I buy in individual wrapped packaging) and I finally noticed a new warning to thaw the fish outside of the packaging. Why? Are they wrapping it in something that is toxic?

Sheryl, New Jersey EST, SUMMER 5% Challenge-KITCHEN CHAMPIONS


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JANIEWWJD's Photo JANIEWWJD SparkPoints: (655,512)
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10/23/18 11:32 P

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Thank you for sharing!!!

Janie Garcia Moreno

"WITH GOD ALL THINGS ARE POSSIBLE"

"PRAYER CHANGES THINGS"

"NEVER PUT A QUESTION MARK WHERE GOD HAS PUT A PERIOD!"

"WHAT THE MIND CAN CONCEIVE AND BELIEVE, IT CAN ACHIEVE!"


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LIFECHANGZ's Photo LIFECHANGZ Posts: 7,055
10/23/18 9:05 P

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emoticon

When the world says “Give up,” Hope whispers ‘Try it one more time.'
-- today I'm here, today I'm trying! Making this, making me a priority! We Got This!
-- finding non-food solutions for non-food problems (food solves hunger)


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LADYSTARWIND's Photo LADYSTARWIND Posts: 5,392
10/23/18 3:26 P

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So... I got curious about just when Listeria became associated with food borne illness...since it wasn't a "thing" back when I got my Microbiology degree way back in the early 70's.... This wikipedia article is very enlightening! It was identified as a common cause in the 1980's, and has become more prevalent (and potentially virulent) since about 2008. It also comments about the growth being viable with refrigeration...even freezing. Since we have changed from the canned/fresh veggies which were the primary options years ago, we might have actually enhanced its development as a problem. I also found it interesting that it takes far longer than I guessed to identify it in a laboratory (like 5-7 days still!).
patti
en.wikipedia.org/wiki/Listeria_monocytogen
es


Edited by: LADYSTARWIND at: 10/23/2018 (15:28)
Patti
"The only thing we have to decide is what to do with the time that is given to us."
Gandalf: Lord of the Rings


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LADYSTARWIND's Photo LADYSTARWIND Posts: 5,392
10/23/18 1:01 P

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Actually, I think recalls and contamination has become "more common" because of four factors:
the 'globalization' of our food sources;
the testing and tracking that's done;
instantaneous communication via news/social media;
and the irrational number of lawsuits.

Whether globalization is regional, national or international...decades ago, even fresh fruit wasn't sent very far, much less perishable veggies. I can remember oranges being a real treat when we were kids, living up north. And lettuce simply wasn't much available in the winter! "Salad" was very much a summer thing.

The testing available for food sources has certainly improved. When I went through college level microbiology years ago... everything was done by hand. Now they can do much of the detection work by instrumentation...so running massive numbers of checks on food samples in a laboratory is easier and has become the "standard of care". Decades ago...it was ONLY if a massive outbreak of illness was making the news...that anyone bothered much to check.
Fortunately now, many of the recalls are "preventative"....like this current one. Also, some of the microbes weren't even associated with illness: we used to just call it "stomach flu", wait 2 or 3 days, and get on with Life....


Ah, the "simplicity" of our younger years!
patti




Patti
"The only thing we have to decide is what to do with the time that is given to us."
Gandalf: Lord of the Rings


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ARCHIMEDESII's Photo ARCHIMEDESII SparkPoints: (207,385)
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10/23/18 12:35 P



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It amazes me how many food recalls there have been recently.

I agree that it's best to avoid highly processed foods, but even that is not a guarantee that a person wont be exposed to listeria, e.coli or salmonella.

Over the years, people have died as a result of eating tainted green onions, cantaloupe, beef, etc. Just this past summer, there was a recall on fresh romaine lettuce, not even the bagged stuff. The bagged lettuce mixes are recalled regularly.

Something has gone terribly wrong with food production in the US. Are companies getting too greedy and cutting corners or just lazy with quality control ?


Edited by: ARCHIMEDESII at: 10/23/2018 (12:36)
LADYSTARWIND's Photo LADYSTARWIND Posts: 5,392
10/23/18 11:55 A

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One of the healthiest habits I have learned here on Spark is to get away from the "prepared" foods. This morning the first article on my computer is the far reaching Voluntary Food Recall because of processed onions, corn and some other veggies...and all the products those were used in. Fortunately it wasn't driven by numerous reports of illness, so I hope no one here on Spark has been adversely affected. It is something I will keep in mind though as I get tempted by the convenience of those "grab and go" grocery items!
Take Care fellow Sparkers!!
patti

www.msn.com/en-us/money/companies/recall-h
its-millions-of-pounds-of-food-from-ha
rris-teeter-7-eleven-kroger-and-more/a
r-BBOK3Z7?ocid=spartandhp


Patti
"The only thing we have to decide is what to do with the time that is given to us."
Gandalf: Lord of the Rings


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