Most of us assume that by the time food arrives at the grocery store, it’s been checked for any chemicals that might harm us. That’s not necessarily the case: food manufacturers and federal employees test for some known culprits in some foods, but the search isn’t exhaustive, especially when it comes to imported items. Recently, scientists working with ABC News checked to see whether imported farmed shrimp bought from grocery stores had any potentially dangerous antibiotic residue, left over from the antibiotic-filled ponds in which they are raised. It turns out, a few of them did.
Out of 30 samples taken from grocery stores around the US, 3 turned up positive on tests for antibiotics that are banned from food for health reasons. Two of the samples, one imported from Thailand and one from India, had levels of carcinogenic antibiotic nitrofuranzone that were nearly 30 times higher than the amount allowed by the FDA. The other antibiotics the team discovered were enroflaxin, part of a class of compounds that can cause severe reactions in people and promote the growth of drug-resistant bacteria, and chloramphenicol, an antibiotic that is also a suspected carcinogen.
A phrase like “mad cow” is sure to whip up a media frenzy. When the USDA confirmed last week the first case of bovine spongiform encephalopathy (BSE) in six years, news headlines were splashed with reports of “mad cow disease,” the informal and scarily evocative term for BSE. What got lost in these initial reports is that this case of BSE involves a different protein than previous epidemics in Europe, and there’s no evidence that this type is transmissible to humans.
Nature News has a solid and thorough explanation of the science behind this case of BSE, known as L-type. As it happens in nature, mutations arise spontaneously, and L-type BSE is caused by a spontaneous mutation in a particular protein. A lot is still unknown about L-type, but we have never seen it spread through cow populations (or jump to humans) through ingestion. Previous BSE epidemics in Europe were spread by the admittedly gruesome practice of grinding up leftover cow parts and feeding them back to cows, but this has been long banned in the United States because of BSE. Critics have argued that there may still be indirect sources of cow protein in feed (cow protein is fed to chickens, and poultry leftovers go back into cow feed), so more stringent regulations are needed.
Olive oil tops the list of adulterated products.
You might think that the days when unscrupulous shopkeepers mixed food with plaster or ditchwater to boost profits are long gone, on the far side of the Pure Food and Drug Act of 1906. You’d be wrong, though: more often than you’d like to think, companies cut corners by adulterating their products with other substances, sometimes killing customers in process.
Topping the list of most-frequently adulterated foods are olive oil, milk, honey, and saffron, according to a new database put together by the US Pharmacopeial Convention, the non-profit that sets standards for drug and food ingredients. Developed to help trace patterns in adulteration, the database includes more than a thousand cases from 1980 to 2010 and records exactly what the foods were mixed with and how the adulteration was detected, along with links to the press reports and scientific papers on each case. Read More