Think Twice Before Eating That Ham Sandwich Or Triple Meat …

(Before It's News)

Unless you eat organic foods and prepare them at home, youve probably purchased packaged, processed meats at some time. Non-organic versions contain added preservatives, chemicals and GMOs; and, many harbor bacterial toxins that harm the body. Even their organic counterparts may be similarly contaminated during processing. Most processed meats are treated to stop the growth of molds and to prevent spoilage. Those that have not been chemically treated, such as organic meats, are still potential breeding grounds for unwelcome micro-organisms.

Processed meat

Fresh meat contains one ingredient, meat. Processed meats contain numerous ingredients, and not all are meat. Additives prolong shelf life, enhance flavors, stabilize colors, and inhibit bacterial growth.Processed meats include sliced deli meats, sausage, jerky, pepperoni, bacon, lunch meats, hot dogs, and meats used on pizzas, in canned foods, and in packaged products.

Bacterial toxins

Salmonella bacteriais common in processed meats. Organic meats are no exception. Consuming salmonella-contaminated foods can produce illness in the form of fever, vomiting, chills and severe diarrhea leading to dehydration and death in sensitive individuals. The primary form of transmission is through contaminated hands spreading bacteria during packaging. Washing hands thoroughly and sterilizing cooking surfaces and utensils help prevent contamination. Onset of salmonella poisoning is generally experienced 12 to 36 hours after consumption of contaminated meats.

Campylobacter jejunior C. jejuni is another dangerous bacteria found primarily in chicken, raw ground meat, and raw shellfish. Although C. jejuni are easily destroyed with the application of heat during processing, the bacteria can still be passed to humans through cross-contamination. Symptoms of infection appear several days after ingestion of foods. C. jejuni is often experienced as a neurotoxin and complications such as meningitis, Guillain-Barre syndrome, arthritic pains, urinary tract infections and colitis may occur.

Staphylococcusbacteriaare commonly found in dormant colonies in the nose, the throat, and on the skin as acne, infected sores, boils, or wounds. Staphylococcus is common, and in some cases can be highly destructive to human tissue. The bacteria are heat resistant and produce a toxin that forms on warm foods left uncovered in open air. When processed meats are handled and left uncovered, they encourage the growth of staphylococcus. Initial symptoms of staphylococci contamination include vomiting, diarrhea, cramping and extreme exhaustion. Additional symptoms that may later include boils, infected skin lesions, and MRSA.

Clostridium perfringensbelongs in the same genus as is the botulinum bacteria. Although C. perfringens causes less severe symptoms than botulisim, it remains a dangerous toxin found in processed meats. Foods that have not been properly cooled or covered are prone to contamination. Symptoms appear as painful cramping and diarrhea that disappear in several days.

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Think Twice Before Eating That Ham Sandwich Or Triple Meat ...