A Toronto meat processing plant closed for sanitizing after a deadly listeriosis outbreak produced four new contaminated samples, federal officials said.
The Maple Leaf plant was closed in August after being identified as the source of the bacteria that killed 20 Canadians and was stripped down and sanitized. It reopened Sept. 17, although none of its products have been going to market but rather to federal inspectors.
Bob Kingston, president of the Agriculture Union that represents CFIA inspectors, told the newspaper it was “mind-boggling” there could be more positive listeriosis results from the plant.
“They’re cleaning up their place with the whole world watching and they still don’t get it right?” he said.
So unaccustomed to quality standards they can’t get it right under supervision and bright lights?
Geez, what a pig-headed post.
But they sure know how to censor content up there, eh? Why don’t they just pretend that meat packing factories are the CBC??
Hey…I recognize that face…that’s that lady who’s on all their money up there!!
listeria is every where in nature, they wont be able to get rid of it… so i wonder what was swabbed for the cultures??? did they check all the food contact sufaces? or were they checking everywhere?
Could someone be contaminating the place on purpose? It wouldn’t take much effort.
Hogtown living up to its name.
Hmm. Perhaps during the sanitization process they are missing some common point where all the meat passes. It really depends on what they are using to keep their equipment from becoming infested. Most places use UV light, but that can make the meat look bad, so they might be doing something else. Hope they find whatever it is soon, or they won’t be in business too much longer.
HEY! NO LIPSTICK!! WHERE IS IT?
Hey, piggy, piggy, piggy…
Heads rolling on Wall Street??? Or the GOP ??? !!! But I though there would be LIPSTICK !!!
Sarah Palin’s close-up.
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As some others mentioned, listeria is extremely difficult to totally eradicate. It is very important though to clean ALL areas, not just those contacting the food. Cross contamination is just too easy if they don’t.
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#3, Cow-Paddy,
Your post shows how much you know about Canada. Although I suppose this is another one of those things YOU know that others don’t. Just like you know where in the Constitution it forbids Congress from regulating wages and the what is inside McKinney’s office.
There are stages in the life of a bacteria that can be incredibly tough.
The worst case is that they were doing it right all along and that it is now going to take something stronger to get the job done. This strain will of course spread if that is true.
Eat the good stuff
#11 “Your post shows how much you know about Canada.”
You mean about that ugly chick on their money?
If nothing else, this shows the importance of regulation and inspection. If it were left purely to an assessment of profit and loss, would the clean-up have been less thorough? Would tainted meat be in the markets?
At least Canada has the courage to enforce standards and the packing company is working to resolve the issue, not crying about the burden of regulation or lost productivity, or how it really isn’t a problem.
Tainted meat is in the market place. Always follow the proper procedures for handling meat and cook it until done.
Listeria is incredibly difficult to eliminate. It is ubiquitious, tenacious and a small, nearly undetectable source can easily recontaminate already-cleaned areas. It really is tremendously difficult to deal with, even with the greatest degree of diligence.
It doesn’t produce toxins so effective cooking is sufficient to kill it and render it harmless.
Pork is one meat I will NOT eat unless it is well cooked. Chicken is another. I have no issues eating beef carpaccio or sashimi as long as I am confident in the establishment preparing it. I wouldn’t eat rare pork or chicken under any circumstances.
Listeria is usually only harmful to pregnant women (particularly to the foetus), the very young, very old or immunocompromised. The rest of us get mild, flu-like symptoms.
#14, Cow-Paddy,
More like your general lack of knowledge.
But, like most “ugly” women, she has a ton more money than you do. Or ever will. As a plus, she doesn’t need to lie about things either.
Gee, I’ve eaten raw eggs, baloney, and sushi my whole life. Who knew I should be dead?
http://www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html
Another reason to go vegan. You don’t get this kind of stuff with vegetables.
20,
No, but salmonella is a biggie for you guys. Plus, malnutrition.
Listeria IS almost impossible to eradicate. One recommendation was to cook the equipment to 70C and that should do it.
17,
Pork cooked to medium is all your need for a safe, delicious and tender meal. Any more and you get grey shreds of leather. Not fun! And Chicken Sashimi (yes, you read that right) is quite the trend these days… Google it. The major problem with Chicken is the factory farm method of production. Salmonella in chicken is a huge concern in N America, but it’s practically non-existent in Europe due to handling and raising restrictions. Beef is a dangerous thing in the US if irradiation is used. Irradiation doesn’t “kill” any bacteria, it just stops it from growing. So, yes, there is shit on your meat, but it’s just a little bit and it’s not multiplying. Feel better about that?
Remember kids! Practice safe shopping. Pay a little more from a quality butcher and these problems will rarely affect you… if ever!
Oh, and as an aside, the Conservative government in Canada recently revised the food inspection rules to allow the industry to “self-regulate”.
Industry “Self Regulation” = Jerking Off on the Food !!!
#18 “More like your general lack of knowledge.”
You’re babbling again. How many different mind altering drugs are you taking?
This is like SARS. Takes two tries to get things right in Ontario.