HR 2749 - Nazi Food Bill??

Touted to "clean up the global food supply," is it really to force farmers to use GMOs and let the filthy factory farms get off?


H.R. 2749, submitted by Rep. John Dingell says its purpose is to, “To amend Federal Food, Drug, and Cosmetic Act to improve the safety of food in the global market, and for other purposes.”

Careful reading of the bill reveals that its real mission is to greatly increase FDA regulatory powers over the national food supply and food providers by granting the FDA authority to:

Regulate how crops are raised
Regulate the harvest of those crops
Quarantine a geographic area
Establish a national food tracing system
Establish carbon monoxide as a safe food additive for use in coloring meat
Make warrantless searches of business records

What say ye?

The FDA needs more funding.

Did you know that many meat inspectors still use methods for detecting bad meat from the 1800s? They SMELL it. That is unbelievably outdated. If the CO is used for coloring hot dogs, that's okay - otherwise, fresh meat doesn't need to be colored.

The others, not so much.

OBJECTIVE data now - lots and lots of bacterial cultures. Obviously gross visual inspection for lesions is vital, but meat moves way too fast through the packing houses for smell to be at all helpful.

I have wormed my way deep inside the USDA website for veterinary inspection training so I know a bit about it.

... a true DU treasure.

Thanks.

Here's the jumping-off point:
http://www.fsis.usda.gov/

And then I found THIS:
http://www.fsis.usda.gov/FSIS_Employees/Public_Health_Veterinarian/index.asp

And boilerplate like THIS:
http://www.fsis.usda.gov/PDF/PHVt-Post_Mortem_Inspection.pdf

When I grow up and retire from feline medicine I might spend a few years with the USDA. If I can bring myself to learn all that crap.

so people think it is "fresh" longer. It does nothing to keep it fresh. Infact - it hides the fact some meat is getting old (no longer develops the greyish tan coloration it would naturally without the gas)