FoodBanter.com - Because of filthy Mexican illegals, food poisonings are on therise, including rates of dangerous E. coli

On Apr 20, 3:20*am, "Too_Many_Tools" >
wrote:
> Ban Mexicans and ban any food they touch!
>
> The Centers for Disease Control and Prevention has released the
> U.S. s annual food safety report card. The Foodborne Diseases
> Active Surveillance Network report reveals that food poisonings
> from two germs are on the rise in the U.S.
>
> Health officials discovered that food poisonings from
> campylobacter, which is associated with poultry, raw milk and
> produce, increased 14 percent in 2012 when compared to 2006-
> 2008. They also found that food poisonings from vibrio, which is
> linked to raw shellfish, rose 43 percent when compared to 2006-
> 2008.
>
> According to CDC Director Tom Frieden, food in the U.S. is still
> some of the safest to consume in the world. By pouring money
> into advanced technologies, however, Frieden noted that health
> officials can spot outbreaks more rapidly and implement
> solutions even faster.
>
> Health officials pointed out that rates of food poisonings from
> Shiga toxin-producing E. coli increased in 2012 despite efforts
> to reduce the rates.
>
> In 2012, FoodNet reported 19,531 illnesses, 4,563
> hospitalizations and 68 deaths from nine germs typically
> transmitted through foods.
>
> While linked to consuming poultry, raw milk and produce,
> campylobacter is also linked to contact with infected animals.
> This germ typically leads to bacteria, stomach pain and fever.
> These symptoms typically disappear in a week or less. Vibrio, on
> the other hand, resides naturally in sea water and the germ is
> frequently associated with the consumption of raw oysters.
> Vibrio can sometimes lead to a life-threatening infection.
>
> The Department of Agriculture s Food Safety and Inspection
> Service recently put into place new and revised standards for
> campylobacter and salmonella to lower the existence of these
> germs in broiler chickens and turkeys.
>
> According to USDA Under Secretary for Food Safety Elisabeth
> Hagen, these standards are an important tool in the effort
> decrease the number of illnesses from these germs in the U.S.
> each year.
>
> The FDA is currently studying the reason for the increase in
> foodborne illnesses from Vibrio.
>
> According to the CDC, people who want to guard against foodborne
> illnesses should avoid consuming raw chicken. The CDC also
> recommends that people stay away from raw milk and dairy
> products.
>
> What can be done to decrease the rates of foodborne illnesses?
> Are the CDC and its various support agencies doing enough to
> prevent foodborne illnesses? Sound off in the comments section.
>
> http://www.sciencerecorder.com/news/...s-on-the-rise-
> including-rates-of-dangerous-e-coli/

Various specimens:

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