Word: meats
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Dates: during 1980-1989
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...spokesman Jeffrey Prince said, "We learned to our relief that Granny Smith apples were not treated with Alar, only to learn to our horror that they were included in the Chilean ban. It seems you can't win for losing." Health-conscious restaurants that had banished artery-clogging red meat, butter, eggs and cheese from their menus now had to remove the fruit plate...
...merely the latest in a relentless series of food scares. Anyone who reads newspapers or watches TV knows that invisible dangers lurk in every aisle of the grocery store. Shoppers have been told that the produce is peppered with pesticides, the boxes and cans packed with treacherous additives, the meat stuffed with powerful drugs, the chickens spattered with bacteria, and the fish steeped in chemical wastes. Even the cool, clear water that comes out of every kitchen tap is suspected of being a witch's brew laced with lead, microorganisms and industrial pollutants. To many people, eating and drinking have...
...market each year had pellets embedded behind their ears that during key growth stages slowly released hormones, including testosterone or progesterone. The drugs can cut 21 days off the time needed for an animal to reach 1,000 lbs. and at the same time promote development of leaner meat. Ranchers say this translates into savings for them (the $1 implant shaves roughly $20 off the feeding bill) and lower prices and less fatty meat for consumers...
Although no solid scientific evidence indicates that hormones in beef are hazardous, many Americans are concerned. The European Community prohibited such drug use in cattle four years ago, and last January the E.C. banned imports of meat treated with hormones. But adding antibiotics to feed may pose an even greater threat. For years the drugs have been losing their punch against bacterial infections in humans. One explanation: the bacteria that normally flourish in the guts of farm animals are developing immunity to the antibiotics. And these new strains of superbugs are being passed on to people in the meat they...
...home, they often do not know exactly what to do. Instead of thawing food in the refrigerator, they leave it out on the kitchen counter where the exterior will warm up faster than the interior, thus promoting bacterial growth. Novice cooks also make the mistake of slicing raw meat and chopping vegetables on the same cutting board, encouraging the transfer of contaminants from one food to another. Dr. Robert Tauxe, of the Centers for Disease Control in Atlanta, points out another no- no: "Sometimes people will take chicken out to the barbecue in a big bowl. Then they will...