texastoast
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Tue Jun-30-09 04:05 PM
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HR 2749 - Nazi Food Bill?? |
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Touted to "clean up the global food supply," is it really to force farmers to use GMOs and let the filthy factory farms get off?
H.R. 2749, submitted by Rep. John Dingell says its purpose is to, “To amend Federal Food, Drug, and Cosmetic Act to improve the safety of food in the global market, and for other purposes.”
Careful reading of the bill reveals that its real mission is to greatly increase FDA regulatory powers over the national food supply and food providers by granting the FDA authority to:
Regulate how crops are raised Regulate the harvest of those crops Quarantine a geographic area Establish a national food tracing system Establish carbon monoxide as a safe food additive for use in coloring meat Make warrantless searches of business records
What say ye?
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Stellabella
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Tue Jun-30-09 04:08 PM
Response to Original message |
1. Well, I like the food tracing system. |
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The FDA needs more funding.
Did you know that many meat inspectors still use methods for detecting bad meat from the 1800s? They SMELL it. That is unbelievably outdated. If the CO is used for coloring hot dogs, that's okay - otherwise, fresh meat doesn't need to be colored.
The others, not so much.
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kestrel91316
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Tue Jun-30-09 04:50 PM
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4. Smell is no longer the criteria. USDA meat inspections involve |
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OBJECTIVE data now - lots and lots of bacterial cultures. Obviously gross visual inspection for lesions is vital, but meat moves way too fast through the packing houses for smell to be at all helpful.
I have wormed my way deep inside the USDA website for veterinary inspection training so I know a bit about it.
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kristopher
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Tue Jun-30-09 04:59 PM
Response to Reply #4 |
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... a true DU treasure.
Thanks.
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kestrel91316
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Tue Jun-30-09 05:18 PM
Response to Reply #5 |
6. For your further persual: |
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Here's the jumping-off point: http://www.fsis.usda.gov/And then I found THIS: http://www.fsis.usda.gov/FSIS_Employees/Public_Health_Veterinarian/index.aspAnd boilerplate like THIS: http://www.fsis.usda.gov/PDF/PHVt-Post_Mortem_Inspection.pdfWhen I grow up and retire from feline medicine I might spend a few years with the USDA. If I can bring myself to learn all that crap.
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peacebird
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Tue Jun-30-09 04:25 PM
Response to Original message |
2. the gasses don't actually preserve the meat - they make it stay red colored |
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so people think it is "fresh" longer. It does nothing to keep it fresh. Infact - it hides the fact some meat is getting old (no longer develops the greyish tan coloration it would naturally without the gas)
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texastoast
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Tue Jun-30-09 04:36 PM
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Wed May 08th 2024, 06:41 PM
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