Tag Archives: food

Science and the City: Science Barge

Science and the City is (among other things) an excellent podcast series from the New York Academy of Science. The latest podcast discusses the science barge project we posted about earlier. They discuss looking at commercially viable urban farms (on rooftops in NYC) and the establishing educational gardens at schools.

See the Curious Cat Science and Engineering Podcast Directory for some great resources for podcasts. Don’t miss the naked scientists from the BBC.

Nebraska Firm Expands Recall of Beef Products

Nebraska Firm Expands Recall of Beef Products Due To Possible E. coli O157:H7 Contamination, USDA

Nebraska Beef, Ltd., an Omaha, Neb., establishment is expanding its June 30 recall to include all beef manufacturing trimmings and other products intended for use in raw ground beef produced between May 16 and June 26, totaling approximately 5.3 million pounds
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FSIS advises all consumers to safely prepare their raw meat products, and only consume ground beef or ground beef patties that have been cooked to a safe internal temperature of 160Âº F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature.
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Also as a result of the investigation, on June 25 FSIS announced a recall of ground beef products sold at Kroger retail establishments in Michigan and in Central and Northwestern Ohio.

Another example of the questionable state of food safety in the USA.

Protecting the Food Supply

A few weeks ago we posted about Tracking Down Tomato Troubles as another example of the challenges of scientific inquiry. Too often, in the rare instances that science is even discussed in the news, the presentation provides the illusion of simple obvious answers. Instead it is often a very confusing path until the answers are finally found (posts on scientific investigations in action). At which time it often seems obvious what was going on. But to get to the solutions we need dedicated and talented scientists to search for answers.

Now the CDC is saying tomatoes might not be the source of the salmonella after all: CDC investigates possible non-tomato salmonella sources.

Federal investigators retraced their steps Monday as suspicions mount that fresh unprocessed tomatoes aren’t necessarily causing the salmonella outbreak that has sickened hundreds across the USA.

Three weeks after the Food and Drug Administration warned consumers to avoid certain types of tomatoes linked to the salmonella outbreak, people are still falling ill, says Robert Tauxe with the Centers for Disease Control and Prevention. The latest numbers as of Monday afternoon were 851 cases, some of whom fell ill as recently as June 20, says Tauxe, deputy director of the CDC’s division of foodborne diseases.

The CDC launched a new round of interviews over the weekend. “We’re broadening the investigation to be sure it encompasses food items that are commonly consumed with tomatoes,” Tauxe says. If another food is found to be the culprit after tomatoes were recalled nationwide and the produce industry sustained losses of hundreds of millions of dollars, food safety experts say the public’s trust in the government’s ability to track foodborne illnesses will be shattered.

“It’s going to fundamentally rewrite how we do outbreak investigations in this country,” says Michael Osterholm of the Center for Infectious Disease Research and Policy at the University of Minnesota. “We can’t let this investigation, however it might turn out, end with just the answer of ‘What caused it?’ We need to take a very in-depth look at foodborne disease investigation as we do it today.”

I am inclined to believe the FDA is not enough focused on food safety. Perhaps we are not funding it enough, but we sure are spending tons of money on something so I can’t believe more money needs to be spent. Maybe just fewer bills passed (that the politicians don’t even bother to read) with favors to special interests instead of funding to support science and food safety. Or perhaps we are funding enough (though I am skeptical of this contention) and we just are not allowing food safety to get in the way of what special interests want (so we fund plenty for FDA to have managed this much better, to have systems in place that would provide better evidence but they are either prevented from doing so or failed to do so). I am inclined to believe special interests have more sway in agencies like (NASA, EPA, FDA…) than the public good and scientific openness – which is very sad. And, it seems to me, politicians have overwhelmingly chosen not to support more science in places like FDA, CDC, NIH… while increasing federal spending in other areas dramatically.

Pesticide Laced Fertiliser Ruins Gardens

Home-grown veg ruined by toxic fertiliser

Aminopyralid, which is found in several Dow products, the most popular being Forefront, a herbicide, is not licensed to be used on food crops and carries a label warning farmers using it not to sell manure that might contain residue to gardeners. The Pesticides Safety Directorate, which has issued a regulatory update on the weedkiller, is taking samples from affected plants for testing.

Problems with the herbicide emerged late last year, when some commercial potato growers reported damaged crops. In response, Dow launched a campaign within the agriculture industry to ensure that farmers were aware of how the products should be used. Nevertheless, the herbicide has now entered the food chain. Those affected are demanding an investigation and a ban on the product. They say they have been given no definitive answer as to whether other produce on their gardens and allotments is safe to eat.

It appears that the contamination came from grass treated 12 months ago. Experts say the grass was probably made into silage, then fed to cattle during the winter months. The herbicide remained present in the silage, passed through the animal and into manure that was later sold. Horses fed on hay that had been treated could also be a channel.

Bananas Going

photo of a baboon eating bananas and holding a kitten

I posted on the threat of extinction for bananas. Dan Koeppel has written an excellent book, Banana: The Fate of the Fruit That Changed the World. He also has a great Banana blog with serious and fun posts:

Urgent threat to Africa’s Bananas:

In Uganda, meanwhile, the disease has become so widespread that yields on banana farms have reached dangerously low levels. Acres and acres of crops have been lost, creating a cascade of economic losses in a trading system that spreads from the tiniest villages to Uganda’s cities, all based on the transport and trade of bananas.

The urgency of this cannot be overstated. Uganda and the nations surrounding it absolutely depend on bananas as a staple foodstuff. Millions rely on bananas for survival. And the spread of BXW into Kenya is yet another indicator that this deadly disease is on the march. As with Panama Disease – the wilting fungus that threatens our banana, the Cavendish – BXW (a bacterial malady) is incurable. The difference between the two is that BXW moves faster and threatens, right now, food supplies in nations with fragile governments.
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First, banana diversity. In order to mitigate the spread of disease, the number of kinds of bananas being grown needs to be increased.
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Second, genetic engineering: It is time for the general public to recognize that working at the DNA level is not always a corporate trojan horse into destroying local agriculture and contaminating the environment. This isn’t all about Monsanto. While consumers in the suburbs and Whole Foods stores protest against all GMO foods – while barely knowing what GMO is – they bluntly prevent out legitimate public research that might stop hunger. Time learn that everything has nuance, the disease that are killing the bananas: they work in just two modes: off – and on.

The photos is from a fun post: Baboon Prefers Bananas over Kittens. Thank Goodness.

Tracking Down Tomato Troubles

Tracking the bug in tomatoes

David Acheson is the nation’s top food detective, but so far he has met his match in the wily tomato.

With the salmonella scare that has plagued tomatoes, Acheson has faced perhaps his biggest test—at least as far as outbreaks of illness go—since he assumed the newly created “food safety czar” post at the U.S. Food and Drug Administration about a year ago.

That position was born amid a growing concern that the FDA couldn’t get a grip on food safety, as tales of food-borne illnesses multiplied. Now comes salmonella-laden tomatoes that have sickened at least 277 people nationwide, hospitalizing 43.
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The FDA concluded that the tainted tomatoes most likely came from Mexico or a certain part of Florida. The agency managed to narrow down the possible origins of the tainted tomatoes largely by a process of elimination. Based on the timing of their growing seasons and tomato harvests, many states or countries could not be the source of the tomatoes that caused illnesses, so they were deemed safe sources.

Restaurants and food retailers say they are now sourcing tomatoes from places deemed safe by the FDA. The outbreak has been a particularly tough one to crack because it has been so widespread. Illness has shown up in people who frequented a variety of restaurants, and who bought tomatoes at myriad grocery stores.

2,000-year-old Seed to Bear Fruit in Three Years

2,000-year-old seed set to bear fruit in three years

Having been germinated, astoundingly, by an Israeli team more than three years ago, and kept alive since, the “Judean date” sapling appears likely (but not certain) to yield a now-extinct species of date that was renowned in ancient times as a treatment for heart disease, chest problems, the spitting of blood, weakened memory and other medical conditions, possibly even symptoms of cancer and depression.

The seed was discovered during the 1960s archaeological excavations of Masada by Prof. Yigael Yadin, an eminent Israeli archeologist, political leader and the second IDF chief of General Staff.

The Judean Dead Sea region was famous for its extensive and high-quality date culturing in the first century CE. High summer temperatures and low precipitation at Masada contributed to the seed’s exceptional longevity.

Big Fat Lie

Big fat lie

‘I got actively attacked, but I guess I had to be,’ Taubes says. ‘What are the chances of writing an article that says the entire medical establishment is wrong, and them going, ” Good point, thank you, Gary. Can we give you an award?” When people challenge the establishment, 99.9 per cent of the time they are wrong. If I was writing about me, I’d begin from the assumption that I am both wrong and a quack.’

At least he is right on this. You challenge the accepted scientific understanding and this is what will happen. But if the evidence is there scientists will be won over by the evidence over time.

‘Reading the research was a reawakening for me,’ he says. ‘I did all the things that the rest of us did. I ate a low-fat diet, went to the gym and was getting heavier anyway. But once you flip your way of thinking about it, it seems so absurd: the idea that what you put in minus what you expend equals how fat you are. Our bodies don’t work like a car. We are not thermodynamic black boxes; we are biological organisms and we have evolved complex systems of hormones and enzymes and proteins. That’s how we are regulated.’

The obesity epidemic began in America during the late 1970s, which is also when the low-fat, high-carb diet-and-exercise revolution began. ‘You have a starting point,’ says Taubes. ‘The question is what is causing it? Then I realised that we were first told to eat less fat in the late 1970s, and, if you eat less fat, you start to eat more carbohydrates – it’s a trade-off.’

The whole healthy eating debate is sure not easy to figure out. But I think some things are clear. Eating too many calories and not exercising enough are problems. And it also makes sense that it is not only the number of calories that matter but what type. We are biological beings and how we process food is not just by a count of the calories. It seems the evidence of bad effects of too much carbohydrates is growing.

It also makes perfect sense that our bodies evolved to store energy for worse times (and some of us have bodies better at doing that). Now we are in a new environment where (at least for many people alive today) finding enough calories is not going to be a problem so it would be nice if we could tell our bodies to get less efficient at storing fat for bad times ahead. But we can’t so we need to take actions to remain healthy given the how our body reacts to what we eat and do. And it seems one of those actions might mean we have to eat less than we might want to.

The Science Barge

The Science Barge is a prototype, sustainable urban farm and environmental education center. It is the only fully functioning demonstration of renewable energy supporting sustainable food production in New York City. The Science Barge grows tomatoes, cucumbers, and lettuce with zero net carbon emissions, zero chemical pesticides, and zero runoff.

From May to October 2007, the Science Barge hosted over 3,000 schoolchildren from all five New York boroughs as well as surrounding counties as part of our environmental education program. In addition, over 6,000 adult visitors visited the facility along with press from around the world.

NY Sun Works: The Science Barge

Limited growing space means growing upwards, with stacked pots for strawberries, and vines that grow up to the ceiling and are then folded over to grow back down. Instead of using pesticides, pests are kept in check using ladybugs, parasitic wasps, and other predators as needed. Environmentally friendly substrates such as rice husks, coconut shells, and Earth Stone (recycled glass), are used to aerate the root systems for the plants.

Most fascinating of all was the Aquaponic system for providing nutrients to the plants using catfish. Nutrients from the plants and worms feed the catfish, who produce nitrogen-rich waste, which feeds the plants. Tilapia were originally used, but eventually replaced with catfish, which were better suited to the climate. The result of all this effort is a bounty of fresh fruits and vegetables given out to all the children who visit the barge.

Running Out of Fish

I have posted before about the overfishing problems: Fishless Future – SelFISHing – Chinook Salmon Vanish Without a Trace. Here is an emotional article on the problem – How the world’s oceans are running out of fish

Ninety years of industrial-scale exploitation of fish has, he and most scientists agree, led to ‘ecological meltdown’. Whole biological food chains have been destroyed.
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In 2002, the year an EU report revealed that the Senegalese fish biomass had declined 75 per cent in 15 years, Brussels bought rights for four years’ fishing of tuna and bottom-dwelling fish on the Senegal coasts, for just $4m a year. In 2006, access for 43 giant EU factory fishing vessels to Mauritania’s long coastline was bought for Â£24.3m a year. It’s estimated that these deals have put 400,000 west African fishermen out of work; some of them now take to the sea only as ferrymen for desperate would-be migrants to the Canary Islands and Europe.
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Protecting up to 40 per cent of the world’s oceans in permanent refuges would enable the recovery of fish stocks and help replenish surrounding fisheries. ‘The cost, according to a 2004 survey, would be between Â£7bn and Â£8.2bn a year, after set-up. But put that against the Â£17.6bn a year we currently spend on harmful subsidies that encourage overfishing.’
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The Newfoundland cod fishery, for 500 years the world’s greatest, was exhausted and closed in 1992, and there’s still no evidence of any return of the fish. Once stocks dip below a certain critical level, the scientists believe, they can never recover because the entire eco-system has changed.