Comments on: Single lot of Ol’ Roy pulled from 69 Wal-Marts because of salmonella

By: Marybeth

Marybeth — Fri, 08 Jun 2007 20:29:43 +0000

I purchased the ol roy complete nutrition about 2 weeks ago for my 11 year old rottweiler. I never buy this brand, just happened to pick it up in a rush and I only had about 12.00 on me. Last Friday, my dog got very ill all the symptoms the recall sites say to look for in poisoning. I searched the web all last weekend to not find anything regarding this type being recalled. Well as you know it was recalled on June 6th. The recall is only for certain states. I want to warn owners, I purchased my bag in Hudson New Hampshire. I called Doane directly to let them know and I was very disappointed. I was not looking for a refund, just wanted to inform them. She told me that there is no way my dog got sick from the food. Poor response, I think. Too much of a connection that my dog got very ill to the point he could not walk and the food he ate was recalled. Just an fyi to all you pet owners…

By: Peggy (AKA: Big Fat Momma Cat)

Peggy (AKA: Big Fat Momma Cat) — Fri, 08 Jun 2007 15:39:43 +0000

if you mouth-breath while eating, you can take advantage of the ‘dilution’ effect!

(sorry, couldn’t resist)

By: Terri

Terri — Fri, 08 Jun 2007 15:10:27 +0000

Yes the stuff they do or want to do with our meats is just beyond gross!
Go to this site http://www.factoryfarm.org/
And watch their ” Meatrix” Movies…….. stick, sick, sick. (* warning do NOT watch on a full stomach and even though they are “cartoons” do NOT watch with children around)

By: Laura

Laura — Fri, 08 Jun 2007 04:28:13 +0000

Kat -
Eating CO won’t hurt you. You don’t breathe through your stomach.

Cooking meat treated with CO might release a little, but probably less than your gas or electric range produces every time you turn it on.

The reason they use it is because it’s as inhospitable to E Coli as it is to you. Aerobic bacteria need oxygen - and they can’t use CO.

I agree, I’d rather they didn’t use CO. But overall, it beats the other methods for meat preservation, like irradiation and chemical adulteration.

By: Kat

Kat — Fri, 08 Jun 2007 04:15:12 +0000

I was wondering that too, Jan. Maybe it was contaminated AFTER the cooking? Who knows. Not us & we probably never will.

By: Jan

Jan — Fri, 08 Jun 2007 02:47:40 +0000

This one stumps me, I was always under the understanding that salmonella would be destroyed by the cooking process. I can understand in raw product, but dry food? It’s cooked why is there salmonella present?

By: Kat

Kat — Thu, 07 Jun 2007 21:48:59 +0000

Thanks, Terri. I never knew until recently about the CO.

I’ve forgotten where I saw it — (maybe NPR video?) that a producer of herbal teas picks the leaves, then they lay them on the ground & drive a truck back & over them to dry. That leaves CO on the leaves & “they” are worried about that - yet allow it to be pumped into packaging?

ALL THE THINGS — we didn’t know…

By: Terri

Terri — Thu, 07 Jun 2007 20:29:43 +0000

Kat-
Yep that’s been going on for years! Several groups are trying really hard to get it stopped /banned.

By: Kat

Kat — Thu, 07 Jun 2007 19:48:53 +0000

Oh, boy! Bryant just found this!

Mother Earth News - June/July 2007, has a great article about MEAT “Shocking News About Meat”

— what’s REALLY in the prepackaged packs: besides the meat — carbon dioxide, nitrogen, oxygen, carbon MONOXIDE! All with their special purposes. Oh, and salt, water broth, too. Anyone with high blood pressure?

Carbon MONOXCIDE — to keep the meats LOOKING fresh! “Traditionally packaged ground beef has a shelf life of about five days, while modified atmospheric packaging can give ground beef a shelf life of 14 or even 28 days, says Tony Corbo of the Washington D.C.-based Food and Water Watch” — HACK! HACK!

They call it MAP: Modified Atmospheric Packaging - I was just reading about it a few days ago… and wondering…

The reason carbon monoxide KILLS people who breath that gas — is it binds to red blood cells twice as fast as oxygen molecules. What does it do when you EAT IT?? Surely, by pumping CO into a package that gas will enter the meat. Ah, the FDA SAID IT’S OK IN CERTAIN QUANTITIES! makes me feel SAFE! how about YOU?

http://www.motherearthnews.com.....-Meat.aspx

By: Kat

Kat — Thu, 07 Jun 2007 18:34:58 +0000

Terri: Salmonella is a very common bacteria. Here’s a link that can explain quite a bit:

http://www.salmonella.org/info.html