000			02004 a2200289 4500
008			041203s xx 000 0 eng
022			_a1522-323X;
050			_aAC1.S5
082			_a050
100			_aHawaleshka, Danylo,
245		0	_aTainted Food. _cDanylo Hawaleshka.
260			_bMaclean's, _c2004.
440			_aSIRS Enduring Issues 2005. _nArticle 49, _pHealth, _x1522-323X;
500			_aArticles Contained in SIRS Enduring Issues 2005.
500			_aOriginally Published: Tainted Food, Jan. 26, 2004; pp. 22-29.
520			_a"Giant agribusinesses pack together cattle, pigs, chickens and fish by the hundreds and thousands, necessitating the use of germ-fighting antibiotics that we end up swallowing. Studies suggest these ingested drugs can increase the risk of harmful bacteria in humans developing antibiotic resistance. Growth hormones pumped into cattle raise concerns over disruption of our own hormone systems. Our fruit, vegetables, meat and milk are found to contain toxic pesticides in trace amounts. Processed meats are preserved with nitrite and nitrate salts that guard against the bacterial growth that causes botulism, but have been linked to cancer. Trans fatty acids in margarines, shortening, fast foods and common baker products increase the risk of heart disease. There are worries about genetically modified food and the incessant push by business to irradiate meat to sterilize it." (MACLEAN'S) This article examines the problems with food production methods and discusses ways consumers can educate themselves about food safety.
599			_aRecords created from non-MARC resource.
650			_aFish as food _xContamination
650			_aFood _xHealth aspects
650			_aFood _xSafety measures
650			_aFood additives
650			_aFood contamination
650			_aNatural foods
650			_aPesticide residues in food
710			_aProQuest Information and Learning Company _tSIRS Enduring Issues 2005, _pHealth. _x1522-323X;
942			_c UKN
999			_c36461 _d36461