E Coli, She coli, He coli, NO ME COLI

Bleach your kitchen counters. Kill all microbes. Is that wise? Let us understand the risks.

Cases of food poisoning have increased since the 70’s. Strawberries, sprouts and now spinach. And green onions. All from mega producers and consumers of millions of pounds yearly of the products.

"In the spring and summer of 1982, McDonald's held a special promotion -- two burgers for the price of one -- that led to the first reported outbreak of E Coli a food-borne bacterial infection that now sweeps the nation with some regularity." McDonald's, Jack in the Box, Schwan, Taco Bell, Taco John ...the beat goes on and on!

Concentration in agriculture processes of meat, dairy and vegetable production and increasing importation of fruits and vegetables from countries with poor hygiene is likely the major reason. "Billions of farm animals are overcrowded in stressful, unsanitary sheds, pens, cages and stalls; no wonder we are increasingly plagued with infectious food-borne diseases. Animal factories are a public health threat. We shouldn't have to cook the crap out of our food." Michael Greger, M.D in the Wall Street Journal.

A second reason is increased use of medicines that shut off the stomach acid. With acid shut off our God given food sterilizer, our strongly acid stomachs, cannot work. Food contaminated with smaller numbers of food poisoning bacteria thus causes disease.

A third reason, especially for the dramatic 500% increase in outbreaks at restaurants, is the poorly
paid workforce at franchise restaurants. This results in rapid turnover, low morale and inadequate training.

The fourth reason is clearly non intuitive. Use of plastic gloves has been pushed at street fairs, restaurants and cafeterias in schools and hospitals,.Our hands have oils on them with natural antibacterial activity. Gloves, machine made, have no such activity. Actually the increased moisture and warmth under the gloves provides a perfect incubator allowing bacteria to thrive. People wearing gloves contaminate them more over time - they itch and scratch the same places that contaminate our ungloved hands. Don't believe me just stand afar and see for yourself.. Gloves give a false sense of security so hand washing is a low priority.

The Solution lies in having a two tier system of regulation in agriculture, food and meat production. One should be for the small scale producer and one for the corporate.mega producer of the same. In
biological systems small mistakes are magnified.

Large scale production should be actively discouraged. ..."half the nation's states now have reported cases of human E. coli 0157:H7 infection,"

Mistakes by small producers have limited impact. Small producers sell locally . Their customers know them. Small producers are directly accountable to the people. Neither the government nor the courts are needed. The small have a healthy regard for power. Large corporations, with their public relation machines and lawyers, do not and have become increasingly unaccountable to the people, their government and the courts.

More regulations have been proposed. "Officials Consider Spinach Labeling Plan"
Regulations only drive the small producer out. In biological systems that is courting disaster.
E.F. Schumacher, Nobel Prize winning author, has written a beautiful book “Small is Beautiful, Economics as if People Mattered"

In the case of food, small indeed is beautiful.
Small has less pesticides,
Small has less antibiotics,
Small has less hormones,
Small is actually cheaper
Small uses less energy..
It is local. It is safer.

Please eat food we know, from people we know.

And handwashing with solid soap and water is all that is needed. The CDC also has other thoughts

Do not get caught up in this media frenzy.
Understand the risks. Read "Eat Your Spinach" by Marc Siegel in the Wall Street Journal Sept 18th.

10,000 people have died in rollovers accidents EACH year for the last 10 as SUV's became popular. That is what we need to regulate not spinach!

E Coli, She coli, He coli, NO ME COLI.