What would summer be like without some Salmonella…nice. However, Salmonella does not take a summer vacation. There are three current issues in the US related to Salmonella. (Links below).
1) Sprouts – The conditions for growing sprouts are also good for growing Salmonella. This outbreak has affected 20 or 21 people thus far. After the outbreak in Germany that was related to sprouts, people should probably rethink about their fondness of sprouts, especially if they have a condition that makes them more susceptible to foodborne illness.
2) Cantaloupes – Like sprouts, cantaloupe is another culprit with regard to carrying Salmonella. Harvested from the ground, it is subject to contaminants in the soil, especially when manure is used. The rough surface then makes removal of those contaminants, namely Salmonella, difficult. Consumers need to scrub those melons and be sure to refrigerate once sliced. There have been no reported illnesses to date.
3) Baby Chicks – As we know, poultry can carry Salmonella, and if a hatchery does not have Salmonella control procedures in place (remember the outbreak related to eggs from earlier this year), chicks will be infected with Salmonella. Pet reptiles pose the same risk regarding Salmonella. Why not get a puppy, a kitten, or a rabbit? 49 unlucky individuals have been diagnosed with Salmonella, 39% of those people are less than 5 years old.
A team of scientists, led by Dr Mark Post, a professor of physiology at Maastricht University in The Netherlands, are currently developing meat products grown from stem cells extracted from cattle. The in vitro process involves growing muscle tissue from a small number of stem cells taken from healthy cows.
Researchers believe the so called ‘test tube meat’, which is grown from stem cells could eventually lead to the reliable, sustainable production of low cost food, without the need for livestock.
The researchers said that as the global population grows over the next few decades, the world’s meat consumption is also expected to double by around 2050.
As a result, lab grown meats such as beef, chicken and lamb could become commonplace.
The researchers are currently working on producing a burger from around 10,000 stem cells extracted from cattle. The cells are left to multiply by more than a billion times, producing muscle tissue that will then be used to make burgers.
In 2009 researchers from Maastricht University also grew strips of pork using similar methods, whilst fish fillets have previously been grown in a New York laboratory using cells taken from goldfish muscle tissue.
The research team said that the first in vitro burger could be ready to be taste tested in less than twelve month's time.
A study by researchers at Oxford University previously suggested that that the process of in vitro meat production could mean a 35 to 60 per cent reduction in energy consumption, in addition to requiring 98 per cent less land and producing between 80 and 95 per cent less greenhouse gas than conventional farming.