Mushrooms are a much better psychedelic, but I only did them once.,
I had a colleague in the early 1990s who would tell me when he retired, he would sit at a cottage with a couple of Marshall amps, his electric guitar and do a bunch of hallucinogens.
Not sure that worked out.
According to Tom Ozimek of The Epoch Times, authorities are investigating the case of an Enterprise Rent-A-Car employee accused of slipping LSD into his co-workers’ water bottles.
A 19-year-old man is in custody in connection with the incident, which allegedly took place at an Enterprise Rent-A-Car location in Arnold, Missouri, last Thursday, March 21, according to KMOV.
Arnold Police received a call from the Enterprise manager, who reported that two employees, a 24-year-old woman and a 23-year-old man, had both been hospitalized after they began to feel “weird and dizzy,” according to the Jefferson County Leader.
Police say the man told them his coworkers at Enterprise Rent-A-Car had “negative energy,” and he wanted them to mellow out. So the 19-year-old put LSD in three people’s water bottles and coffee cups.
Messing around with people’s food or beverages is never OK.
“We’ve been doing seafood fraud studies for a decade,” said Prof. Robert Hanner, lead author and associate director for the Canadian Barcode of Life Network. “We know there are problems. But this is the first study to move beyond that and look at where the problems are happening throughout the food supply chain.”
The findings reveal that mislabelling happens before fish are imported into Canada, as well as throughout the supply chain, Hanner added.
“It seems it’s not isolated to foreign markets, but it’s also happening at home. The Canadian Food Inspection Agency (CFIA) has partnered with us to actively find solutions to this persistent problem,” said Hanner.
Published recently in the journal Food Research International, the study was conducted in collaboration with the Canadian Food Inspection Agency (CFIA).
Hanner is the associate Director for the Canadian Barcode of Life Network, headquartered at the Biodiversity Institute of Ontario, University of Guelph.
U of G researchers examined 203 samples from 12 key targeted species collected from various importers, processing plants and retailers in Ontario. Of the samples, 141 (69.5 per cent) were from retailers, 51 (25 per cent) from importers and 11 (5.5 per cent) from processing plants.
Researchers identified the samples using DNA barcoding. Developed at U of G, DNA barcoding allows scientists to determine species of organisms using a short, standardized region of genetic material.
The findings revealed 32 per cent of the samples overall were mislabelled. The mislabelling rate was 17.6 per cent at the import stage, 27.3 per cent at processing plants and 38.1 per cent at retailers.
Secret filming by broadcaster TVN revealed the unwell animals being killed at a slaughterhouse situated 112km east of Warsaw.
Chris Harris of Euronews reports meat from the abattoir went to Estonia, Finland, France, Hungary, Lithuania, Portugal, Romania, Spain and Sweden.
“The priority today is to trace and withdraw from the market all the products originated from this slaughterhouse,” Vytenis Andriukaitis, the EU commissioner responsible for food safety said in a statement.
“I call on the member states affected to take swift action.
“At the same time, I urge the Polish authorities to finalise as a matter of urgency their investigations, taking all the necessary measures to ensure the respect of the EU legislation including effective, rapid and dissuasive penalties against the perpetrators of such a criminal behaviour that could pose risk to public health and portrays an unacceptable treatment of animals.”
Polish police are investigating after the secret footage appeared to show sick cows dragged into the slaughterhouse and sold with little or no veterinary inspection.
Authorities reacted to the scandal by imposing controls in Polish abattoirs.
“This is the problem of just one company. It is unpleasant, and it is worth stigmatising.
“Fortunately, it is a small slaughterhouse and the other 99.9% of meat processing plants are good,” said Janusz Rodziewicz, head of meats lobby SRiWRP.
But Patryk Szczepaniak, the reporter who uncovered the scandal, said it was a nationwide problem.
Poland produces about 560,000 tonnes of beef a year, with 85% exported to countries including Britain, Spain, Italy and Germany.
It’s bad enough to live on Jello – like I had to before my recent colonscopy – but when someone deliberately adds shit, at a hospital, things get worse.
ABC News reports jellies and custards at one of Adelaide’s biggest hospitals, Flinders Medical Centre, were contaminated with a “solid organic” product
Police would not rule out faeces, and said the material was being analysed
Health staff are assisting police with a criminal investigation
“We are satisfied that there are no patients who have been fed the contaminated foodstuffs. No threat or claim has been made in connection with this,” Acting Assistant Commissioner Joanne Shanahan said.
Asked whether it was faeces, and what colour the substance was, Assistant Commissioner Shanahan said she could not comment beyond saying the “matter was being forensically analysed”.
The contaminated items were discovered yesterday on a refrigerator tray in a hospital kitchen, and police were notified this morning.
They have now launched a criminal investigation.
“During a routine food safety inspection yesterday a small number of desserts were identified as contaminated,” said Sue O’Neill, the CEO of the Southern Adelaide Local Health Network.
“Staff were vigilant and isolated the area and raised the alarm. Management then initiated a small assessment team who investigated all other prepared food.”
Ms O’Neill said the contaminant was a “solid, organic-looking product” and was “very obvious”.
Eric Schlosser writes in this New York Times review of Deborah Blum’s new book, “The Poison Squad,” that a now forgotten chemist at the Department of Agriculture, Harvey Washington Wiley, played a more important role — not only in ensuring the passage of the 1906 food safety bills but also in changing popular attitudes toward government intervention on behalf of consumers.
In 1906 the United States was the only major industrialized nation without strict laws forbidding the sale of contaminated and adulterated food. In their absence, the free market made it profitable to supply a wide range of unappetizing fare. Ground-up insects were sold as brown sugar. Children’s candy was routinely colored with lead and other heavy metals. Beef hearts and other organ meats were processed, canned and labeled as chicken. Perhaps one-third of the butter for sale wasn’t really butter but rather all sorts of other things — beef tallow, pork fat, the ground-up stomachs of cows and sheep — transformed into a yellowish substance that looked like butter.
Harvey Washington Wiley was born in a log cabin on April 16, 1844, a fitting entrance for an American hero. His father was a farmer and a lay preacher in southern Indiana who sheltered escaped slaves as part of the Underground Railroad. Wiley served briefly in the Civil War, studied medicine in Indiana and chemistry at Harvard, and became the first chemistry professor at Purdue University in 1874.
The deliberate adulteration of food had been a problem for millenniums, inspiring government regulations in ancient Egypt, Sumeria and Rome. By the late 1870s, the Industrial Revolution, applied to food processing, provided a variety of new techniques and ingredients useful for committing fraud — artificial flavors, artificial colorings, chemical preservatives. But simultaneous advances in chemistry also facilitated the detection of such fakery. At the request of the Indiana State Board of Health in 1881, Wiley began to study the authenticity of the honey and maple syrup for sale in that state. According to Blum, he used laboratory instruments like the polariscope to uncover that “a full 90 percent of his syrup samples were fakes … and there were ‘beekeepers’ who had not, of late, been bothering to keep bees.” Wiley’s findings soon appeared in Popular Science magazine, and his career as a public crusader was launched.
After being named the U.S.D.A.’s chief chemist in 1882, Wiley spent the next 30 years at the department campaigning for safe food and proper labeling. He supervised a series of investigative reports that gained much public attention, warning about “pepper” made from sawdust, “cocoa powder” containing iron oxides and tin, “flour” laced with clay and powdered white rocks, “whiskey” that was actually watered-down ethyl alcohol tinted brown with prune juice, “coffee” that featured ingredients like sand, tree bark, ground acorns, charcoal and a black powder composed of charred bone. To test the health impact of various additives, he recruited young men to serve as guinea pigs in “hygienic table trials,” serving them questionable ingredients during meals in the basement of U.S.D.A. headquarters — and then observing what happened. Soon known as the Poison Squad, these idealistic volunteers embraced the motto on a sign in their special dining room: “only the brave dare eat the fare.” …
“The Poison Squad” offers a powerful reminder that truth can defeat lies, that government can protect consumers and that an honest public servant can overcome the greed of private interests.
More than 80 000 kg of illicit Bluefin tuna were seized and it is estimated the network trafficked a volume of over 2.5 million kg a year
Several poisoning cases were detected due to the unsanitary conditions in which the fish were stored
Operation Tarantelo was launched when the Spanish Guardia Civil became aware of irregularities relating to Bluefin tuna fishing in the Mediterranean Sea. Investigations revealed that the fish was being traded illegally in Spain, but imported into the country through French harbours, after being caught in Italian and Maltese waters. While the fish caught in Maltese waters were illegally imported using documents from legal fishing and authorised farms, the fish caught in Italian waters arrived in Spain without documents or inspections. Although most of the fish was caught in Malta and Italy, in Spanish waters there were also unauthorised catches, in this case, the illegally fished Bluefin tuna was transported in false bottoms under the deck of a vessel.
This illegal Bluefin tuna market was up to 2.5 million kg a year and it is estimated criminals earn at least EUR 5 profit per kg; total illegal profits amount to EUR 12.5 million. The volume of this illegal trade is double the annual volume of the legal trade, which is estimated to be 1.25 million kg.
The tuna business is often linked to other crimes such as food fraud or document fraud. The main risks for consumer health were due to the unsanitary conditions in which the fish was transported and stored. Sometimes the fish was hidden underwater after it was fished, awaiting transportation. The supply chain was interrupted several times, which made the tuna go off and the risk of food poising higher for eventual customers. Several cases of food poisoning were detected after eating the tuna, due to the degradation of proteins from the unhygienic conditions in which the tuna was stored.
Last Sunday, Sept. 16, 2018, I had a requested op-ed published in the Sydney Morning Herald. I was a little rusty, so Amy did more than just clean it up, and I haven’t gotten around to posting it until now because there was some medical stuff last week, but all is well and here it is:
My 9-year-old daughter and I were watching the news on Saturday morning and she asked, why would someone put a needle in strawberries?
Some people are not nice.
A couple of years ago a food safety type asked me, what’s the biggest risk to the food supply.
I didn’t hesitate.
Deliberate tampering and food fraud.
Food safety has traditionally been faith-based – especially when it comes to fresh fruit and vegetables. Consumers cannot control how food is handled before it gets to them. This is why consumers need to know their suppliers and know what they are doing to keep people safe.
This latest food tampering scare – 11 cases of contaminanted strawberries reported nationally so far, the first in Sydney on Saturday – makes that clear.
Faith-based food safety sucks. It always has. Risks have always been present. As Madeleine Ferrieres, the author of Mad Cow, Sacred Cow: A History of Food Fears, wrote, “All human beings before us questioned the contents of their plates.”
But contemporary consumers forget that contamination risk has always been with us: “We are often too blinded by this amnesia to view our present food situation clearly. This amnesia is very convenient. It allows us to reinvent the past and construct a complaisant, retrospective mythology.”
“We still live with the illusion of modernity, with the false idea that what happens to us is new and unbearable,” she has said in an interview.
What’s new is that we have better tools to detect problems. This also presents an opportunity: those who use the best tools should be able to prove their food is safe through testing and brag about it. They can market food safety measures at retail.
The days of faith-based food safety are coming to a protracted close.
There is a lack – a disturbing lack – of on-farm food safety inspection; farmers need to be more aware of the potential for contamination from microbes (from listeria in rockmelon, for example) as well as sabotage.
There is an equally large lack of information to consumers where they buy their produce. What do Australian grocery shoppers know of the food safety regulations applied to the produce sold in their most popular stores? Who can they ask to find the answers?
The best solution is for farmers and retailers to market food safety. If they have a great food safety program they should be promoting it. Consumers can handle more information rather than less.
Douglas Powell is a (sorta?) retired professor of food safety in Canada and the US who now lives in Brisbane. He blogs at barfblog.com.
And in memorandum, Matt ‘Guitar’ Murphy, the Blues Brothers’ guitarist and longtime blues sideman who died Friday at 88.
Akshay Pai of Meaww writes that an Indian restaurant in Perth, Australia, has been fined $13,000 by health inspectors after they found ‘pet meat’ in its kitchen premises.
The Department of Health published a notice online, stating that Kopikaran Krishnasamy and Kalaiamutham Pty Ltd, trading as Cafe Marica was guilty of breaching food regulations this past February.
According to the Daily Mail, when the City of Gosnells food safety inspectors visited the restaurant, located in Perth’s southern suburb of Canning Vale, they found 15 kilos of mutton marked ‘Pet Meat – Not Fit For Human Consumption’ opened and being processed in the kitchen.
Cafe Marica was handed down a hefty fine for failing to comply with food safety regulations — $12,000 for court costs and an additional $1382.30 in costs for failing to prevent pet meat being handled in premises where food was sold. However, it is unclear whether any of the pet meat was served to a customer in the restaurant. Speaking about the case, City of Gosnells chief executive officer Ian Cowie said, “The breach related to the fact that pet meat was found at premises where food was prepared and sold for human consumption. Some of the meat was being processed by Mr. Krishnasamy, however, the City had no evidence that the pet meat was for consumption by customers.”
In a statement, owner Krishnasamy defended his restaurant and insisted that the mix-up was because of a new supplier. “We believe our mistake was trusting our supplier blindly and going ahead with the purchase back in February 2018,” he wrote on Facebook. “Since then, we have immediately discontinued purchases from the supplier and stepped up our hygiene practices.”
“Our future plans for food safety and food authenticity are ambitious, but we should not fear the breadth of our ambition as we dedicate our resources to improvement,” Minister Creed stated.
The Department will be working closely with the Food Safety Authority of Ireland (FSAI) to deliver the strategy.
Dr Pamela Byrne of the FSAI said, “Assuring authenticity, monitoring the food chain, detecting fraudulent and deceptive practices and continually developing the best food safety systems, aligned to new and emerging food safety legislation, is embedded in our organisation’s DNA.”