Food Research: Peppermint oil and cinnamon could help treat and heal chronic wounds ♦ Vitamin C related to reduced risk of cardiovascular disease

Reusable shopping bags encourage shoppers to buy produce -- and junk food? Bringing reusable bags to the grocery store often means you are an environmentally friendly shopper. But it also influences the very things you buy. According to a new study, bringing your own bags makes you more likely to purchase organic food -- and junk food as well.

Vitamin C related to reduced risk of cardiovascular disease, early death High vitamin C concentrations in the blood from the intake of fruit and vegetables are associated with a reduced risk of cardiovascular disease and early death.

Peppermint oil and cinnamon could help treat and heal chronic wounds Infectious colonies of bacteria called biofilms that develop on chronic wounds and medical devices can cause serious health problems and are tough to treat. But now scientists have found a way to package antimicrobial compounds from peppermint and cinnamon in tiny capsules that can both kill biofilms and actively promote healing. The researchers say the new material could be used as a topical antibacterial treatment and disinfectant.

Think twice before ordering your next steak High consumption of livestock products could have serious consequences for people and the environment, according to a recent article. The article emphasizes that the demand for livestock-based foods has soared over the last few decades. The article’s authors emphasize that, if left unchecked, worldwide meat consumption and production could lead to species loss, climate risks, poverty, and even social breakdown as large meat-producing companies continue to displace small-scale farmers.

Steak and ground beef products recalled due to E. coli contamination

Lombardi Brothers Meats, a Denver, Colo. establishment, is recalling approximately 26,975 pounds of tenderized steak and ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The tenderized steak and ground beef products with generic labeling were produced between June 12 and June 30, 2015. The following products are subject to recall: View Labels Various catch weights of “BEEF BALL TIP STK CAB”

• Various catch weights of “BEEF TOP SIRLOIN STK CAB”
• Various catch weights of “BEEF TOP SIRLOIN STK CAB BASEBALL”
• Various catch weights of “BEEF COUNTRY CLUB SIRLOIN CAB”
• Various catch weights of “BEEF TOP SIRLOIN CHATEAU CAB”
• Various catch weights of “BEEF PATTY CAB 85/15 2/1R”
• Various catch weights of “BEEF GROUND CAB 75/25”
• Various catch weights of “BEEF GROUND CAB”
• Various catch weights of “BEEF GROUND CAB 80/20”
• Various catch weights of “BEEF GROUND CAB 90/10”
• Various catch weights of “BEEF GROUND CAB 75/25”
• Various catch weights of “BEEF PATTY CAB 85/15 2/1R”
• Various catch weights of “BEEF PATTY CAB 80/20 3-1 RND”
• Various catch weights of “BEEF PATTY CAB 80/20”
• Various catch weights of “BEEF GROUND 80/20  EMP”
• Various catch weights of “BEEF PATTY CAB 75/25”
• Various catch weights of “BEEF PATTY CAB 80/20 2-1 RND”
• Various catch weights of “BEEF PATTY CAB 80/20 2-1 THK”
• Various catch weights of “BEEF PATTY CAB 80/20 8-1”
• Various catch weights of “BEEF PATTY CAB 80/20 3-1 THK”
• Various catch weights of “BEEF PATTY CAB 80/20 4-1 RND”
• Various catch weights of “BEEF PATTY CAB 80/20 4-1 NO U BOARDS”
• Various catch weights of “BEEF PATTY CAB 80/20 2-1 NO UBOARDS”

The products subject to recall bear the establishment number “EST. 772” inside the USDA mark of inspection. The products were shipped for hotel, restaurant and institutional use in Colorado, New Mexico, Utah and Wyoming.

The problem was discovered June 30 when the firm received a positive result for E. coli as part of its in-house sampling program. Some products made from the same source material as the positive sample were shipped into commerce.

FSIS and the company have received no reports of illnesses associated with consumption of these products. Anyone concerned about an illness should contact a healthcare provider.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure to the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

Black Angus Ground Beef Steak Recalled Due to Listeria

International, a Columbus, Ohio, establishment, is recalling approximately 21,427 pounds of ready-to-eat beefsteak patty product that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The fully cooked beef steak patties were produced on Jan. 24, 2015. The following product is subject to recall:

• 35.3-lb. boxes of “Fully Cooked Black Angus Ground Beef Steak (chopped and formed)” with product number 87657 and “use thru” date of 01/24/16.  

The product subject to recall bears the establishment number “EST. 10130” inside the USDA mark of inspection. This product was shipped to distributors in Illinois and North Carolina for further distribution to restaurants.

The problem was discovered by a customer of Kenosha Beef International. The customer, a further processor, tested a sample of product produced the same day as the recalled product, returning a positive result for Listeria monocytogenes. FSIS and the company have received no reports of illness due to consumption of these products.

Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

FSIS advises all consumers to reheat ready-to-eat product until steaming hot.

Consumers with questions regarding the recall can contact Dennis Vignieri, President and CEO, at (262) 859-2272.

Various Fresh Beef Products And Stew Meat Recalled

HEB Meat Processing,  is recalling approximately 75,465 pounds of various fresh beef products because they may be contaminated with foreign materials, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.                                              

The products subject to recall include: [View Labels)

• Various weight vacuum sealed packages of HEB, “Seasoned Beef Skirt Steak for Fajitas” with sell-by dates of 7/4/2014 and 7/5/2014; with UPC code beginning 220736
• Various weight vacuum sealed packages of HEB, “Seasoned Beef for Carne Guisada” with sell-by date of 6/27/2014; with UPC code beginning 220595
• Various weight vacuum sealed packages of Hill Country Fare, “Seasoned Beef for Fajitas” with sell-by dates of 7/4/2014 and 7/5/2014; with UPC code beginning 224234 or 220344
• Various weight vacuum sealed packages of HEB, “Mi Comida Seasoned Beef Skirt Steak for Fajitas” with sell-by dates of 7/4/2014 and 7/5/2014; with UPC code beginning 222322 or 222340
• Various weight vacuum sealed packages of HEB, “Seasoned Texas BBQ Rub Beef Skirt Steak” with sell-by dates of 7/4/2014 and 7/5/2014; with UPC code beginning 238715
• Various weight Styrofoam tray packed, “Beef for Stew,” packed on dates of 6/9/2014 through 6/28/2014 or the sell-by date of 6/24/2014; with UPC code beginning 222835, 220595, 220621, 221776, 222832 or 222836

The products were produced June 9 and June 10, 2014, then distributed for retail sale in Texas. The packages may also bear the establishment number “EST. 7231” in the USDA mark of inspection on the package label.

The firm alerted FSIS after HEB Meat Processing employees discovered metal shavings in products (via a metal detection system) June 10. Products from the June 10 and June 11 production date were destroyed as a result. The firm’s investigation determined the source of the fragments to be from a failed bearing in auger machinery. On June 27, a customer reported finding metal in the product [produced on June 9] during an in-store sampling.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

Consumers with questions about the recall may contact HEB Customer Relations at 1-800-432-3113. Media with questions about the recall should contact company Public Affairs Manager Dya Campos at (210) 938-8075.

Secret Process Makes Beef Unsafe

The reason it is safe to cook beef that is pink on the inside is that the bacteria on the beef is on the outside. So when you cook the beef to an internal temperature of 145 F even though the inside is pink any bacteria on the outside is dead. This process which the meat industry is keeping secret from individual consumers and restaurants  puts the bacteria on the inside the meat. It is called mechanically tenderizing.

They run the beef through a machine that punctures the beef with blades or needles to tenderize the beef. The blades and needles are so small that you can’t visually tell that the meat has been tenderized.. Over a third of the companies that produce beef products use mechanical tenderizing. It is estimated that 50 million pounds of beef is treated every year. Sence Consumers are willing to pay 10% more for tender beef the meat industry makes an extra 170 million dollars each year by tenderizing.

According to the Centers for Disease Control and Prevention  has documented 174 illnesses and one death from E coli from mechanical between 2003 and 2009. The real number of illnesses is much greater because 10 to 25 % of E coli cases go unreported by state and local officials.

Cosco is one of the few retailers that does label beef and lets their customers know that the beef should be cooked to 160 f . Mechanically tenderized beef can be labeled Organic. Your Only Protection Is to cook your meat to 160 degrees and let the meat set for several minutes before eating to make sure there are no cool spots.   

Canada already has rules in place to label mechanically tenderized beef The US government has been sitting on a requirement to label mechanically tenderized beef for a year.

. USDA’s Food Safety and Inspection Service published the rule with its proposed regulations on the agency’s website  and it will run soon on the Federal Register. After that, the public has 60 days to comment. There plan is to phase-in the rule with it fully effective by 1/1/2016. It might be a good time to let them know what they think but in the meantime stay away from rare beef.