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Re: [SANET-MG] Viruses for killing pathogens



Hello Alan Ismond,
The CDC comments on Listeria:'http://www.cdc.gov/pulsenet/pathogens_pages/listeria_monocytogenes.htm
"Description
Gram-positive bacteria, found as single short rods or chains approximately 0.5 micron wide and 1 micron long. Listeria may swim with 1-5 flagella to invade human cells.
Vehicles
Cold and/or wet places including refrigeration and air handling systems; thrives in dairy products including soft cheeses, deli meats, hotdogs, and food processing plants.
Prevention
Thoroughly cook raw food from animal sources, such as beef, pork, or poultry. Wash raw vegetables thoroughly before eating. Keep uncooked meats separate from vegetables and from cooked foods and ready-to-eat foods. Avoid unpasteurized (raw) milk or foods made from unpasteurized milk. Wash hands, knives, and cutting boards after handling uncooked foods. Consume perishable and ready-to-eat foods as soon as possible.
Remarks
Although harmless in most healthy people, listeriosis poses a serious threat to pregnant women, newborns, and individuals with weakened immune systems." I would be concerned about Listeria in organic produce and meats in markets. Along with refrigeration shoppers and staff may contaminate produce or meat. It seems to me that the bacteriaphage sprays made up of a dozen or more natural species of the virulent phage are likley to be harmless to people yet make the produce free of the pathogenic bacteria. Of course, if genetically modified phages are slipped into the mix to improve them the mixes will no longer be "organic". However, the natural phage species seem to be about as "organic" as you can get.
sincerely,joe cummins


Aquatfs@AOL.COM wrote:
In a message dated 8/21/2006 9:00:51 P.M. Pacific Standard Time, LISTSERV@LISTS.IFAS.UFL.EDU writes:

    From the looks of the food virus spray it looks to me to be that it
    should be acceptable for use with organic foods? Somebody will
    have to
    decide, USDA which never seems to get organic right may be OK should
    they approve the virus spray?

This approach ignores two important questions:
   1. Why did pathogens manifest in the first place?
   2. Why does the pathogen laden food support pathogen growth?

Ignoring these questions takes us down the road of focusing on killing the pathogen and not focusing on the (absence of) health of the host. This process is a band aid solution that distracts from the real issue. Plants and animals can be produced pathogen free by growing the quality into the product. I would venture to say that even post harvest contamination primarily affects poor quality product. Product that contains pathogens should not be rendered "safe" by "benign" technologies. To do so, introduces inferior foods into the food supply with far reaching deteriorative effects on animal and human health. Alan Ismond, P.Eng.
Aqua-Terra Consultants

 

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