Mike Taylor for Food Safety Coordinator

Apparently, Mr. Taylor has never had food poisoning before. Maybe we should stop washing our fresh produce, before we eat it too? (I'm being cynical, no rude retorts please.)

Posted by L.S. hope on 07/03/2009 @ 08:35PM PT
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I'm pretty sure that animals that suffer from an "unkosher" death have high levels of the "stress hormone" in them. Consuming such meat probably increases emotional and mental illness in humans. Meat is risky, but I do think meat producers could just clone steak pieces without all the icky stuff. Technology is advancing. We no longer have to kill animals for meat if we study how to produce cloned meat. I heard something about it in the news before. Cattle-herding is detrimental to the earth and a big cause of deforestation. Wouldn't cloned meat be healthier, less expensive, and use less resources? Good ideas.

Posted by mike thornton on 07/03/2009 @ 10:10PM PT
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I don't know about cloning thick slabs of muscle tissue. When you try to get a layer of cells much thicker than skin, you have to start worrying about the nutrient delivery that would otherwise be supplied by a fully pressurized circulatory system. That circulatory system would need to be filled with an oxygenated nutrient bath that could also carry away waste, which would additionally necessitate a kidney dialysis sort of apparatus to filter it.

For living cells, they have to be kept at body temperature, which is warm enough to nurture bacteria instead of kill them in the abscence of a protective coating of skin. You'd need disease-fighting agents akin to the white cells produced in bone marrow, because you couldn't just sit the whole thing in an antiseptic bath - that would kill the cells.

Then there are the regulatory hormones, the cellular signaling that tells the cells to grow, to divide, where they should multiply and when they should stop. Only cancer cells can be put in a dish and just keep growing to no particular purpose.

Anyway, those are just a few hurdles I can think of offhand. Thing is, bodies do a lot to direct, nourish and protect the tissue within. It's complicated, or if it wasn't, someone would have done it by now.

Posted by Natasha Chart on 07/06/2009 @ 12:45AM PT
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Mass production of domestic animals is messy and expensive. Lets go back to growing veggies and fruit. Less cholesterol.

Posted by mike thornton on 07/03/2009 @ 10:13PM PT
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Choosing this guy isn't "change we can believe in". It's "more of the same".

Posted by Sue G. on 07/04/2009 @ 07:28PM PT
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Is this current?

Also, now that the voting on the top 10 ideas on change.org was finished around the beginning of the year, what's happening now? Is any feedback on issues like this getting to the Obama Administration?

Posted by Sue G. on 07/04/2009 @ 07:36PM PT
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Natasha, hello from a fellow Greener, and thanks for the posts on food safety and Mike Taylor. I'm cross-posting to my FB and Twitter pages. Look forward to following you. Again, thanks!

Posted by Kyle Lucas on 07/06/2009 @ 02:39PM PT
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Can this be the same Michael Taylor that Marion Nestle speaks of here? Can't be--she doesn't address pus at all. You think she'd know something about it.

http://www.foodpolitics.com/2009/07/michael-taylor-appointed-to-fda-a-good-choice/

Posted by Mary M on 07/07/2009 @ 12:45PM PT
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This is totally not current. Michael Taylor is not on the Food Safety Working Group. See here:

http://www.foodsafetyworkinggroup.gov/FSWG_Key_Findings.pdf

The group is headed by Kathleen Sebalius and Tom Vilsack.

Posted by Bill Uicker on 07/07/2009 @ 09:05PM PT
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there are some mis conceptions, it doesn't matter who is in the food safety team and who is not, the thing is who so ever is in the team he should work positively and should be able to bring up some changes which may effect the efficiency of food safety depart in the positive way.

Posted by Food Safety Certification Jaffry on 07/10/2009 @ 11:35AM PT
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