Tag Archives: e coli

Cigarettes are Addictive and Infectious

Everyone knows cigarettes are extremely dangerous and addictive.

An American researcher wanted to also draw attention to how infectious the tobacco in cigarettes is, as the substance is laden with bacteria.

In fact, there is so much bacteria present in tobacco, Amy Sapkoto believes the number of germs could certainly be compared to the number of toxic chemicals and carcinogens that have been isolated.

The Theory

Environmental scientist from the University of Maryland, Amy Sapkota, conducted a study that looked at the bacteria found in tobacco and whether or not these bacteria could possibly be a source of infection for a person who comes in contact with it. Sapkota conjectured that simply touching a cigarette or putting one unlit in the mouth can encourage an impairment of bodily functions.

Types of Bacteria Found

The researchers examined the genetic makeup of the bacteria they were able to isolate from the tobacco under sterile conditions. The genetic material of almost 800 different bacteria was compared to the bacteria in the four most smoked brands of cigarettes in Western countries: Marlboro Red, Camel, Kool Filter Kings, and Lucky Strike Original Red.

A few of the bacteria found in the cigarettes researched in this study include:

  • Campylobacter, a germ leading to food poisoning and Guillan-Barre Syndrome;
  • Clostridium, another germ causing food poisoning as well as leading to pneumonia;
  • Corynebacterium, another pneumonia-triggering bacteria;
  • E.Coli;
  • Klebsiella, associated with pneumonia and urinary tract infections;
  • Pseudomonas aeruginosa, another bacteria also associated to cases of pneumonia and urinary tract infections;
  • Stenotrophomonas maltophilia, a third bacteria playing a part in pneumonia and urinary tract infections; and
  • several staphylococcus species.

Infectious Bacteria

Cigarettes and BacteriaSapkota doesn’t heed attention to claims that a burning cigarette would kill any bacteria present in the tobacco.

Instead, she theorizes that the cigarette smoke picks up bacteria as it is inhaled, and deposits it into the smoker’s lungs. From here, the bacteria thrives and contributes to the formation of disease.

Reference: Cigarettes might be infectious . . . and, presumably, people wouldn’t need to light up to risk getting sick [http://www.sciencenews.org/view/generic/id/55678/title/Cigarettes_might_be_infectious]

Red Meat, May Encourage Cancer

We have shared in previous articles that red meat can make cigarettes taste better to some people.

However, joggers–put down the hog head cheese.

A new study of half a million people from the National Cancer Institute finds that red and processed meat not only promotes colon cancer–which everyone knew–but esophagus, liver, lung and pancreas cancer!

Grilled meat, the study found, is especially bad.

This is because red meat which is grilled or char-grilled produces *heterocyclic amines –linked to breast, colon, stomach and prostate cancers–and polycyclic aromatic hydrocarbons, another class of carcinogens formed from dripping fat.

Much to the chagrin of cattlemen, in the last two decades red meat has gone from good-for-you to do-it-if-you-feel lucky. Not as kamikaze as smoking or eating a Lake Michigan fish but getting there.

In fact, the all American meal of roast beef swimming in a moat of gravy and mashed potatoes, rolls, butter and pie for dessert is now regarded as a coronary waiting to happen.

And that’s before we get to the all American breakfast of sausage and bacon.

No, for anyone who wants to live past 40 today the four food groups are no longer cholesterol, salt, calories and unhealthy fats. There’s a new sheriff in town and he’s called fiber.

It’s got to be rough on the Department of Agriculture these days–promoting beef and the beef industry while safeguarding the population whose health it destroys.

USDA can’t come right out and say red meat causes heart disease, cancer, stroke, diabetes, obesity and most of the other neurodegenerative and cardiovascular diseases that are known to man.

So it says a low fat diet prevents them–the same way low tar cigarettes prevent lung cancer and low ultraviolet exposure prevents melanoma. (how can they say these things?)

Red Meat Steak PictureInstead of saying get your affairs in order before eating this product, it does a little diplomatic dance and says red meat can be a valuable contribution to a well balanced diet when used in moderation. So can saw dust. And the problems don’t end there.

Thanks to the “honor” system enacted in slaughterhouses, HACCP– Hazard Analysis & Critical Control Point or Have A Cup of Coffee and Pray–in which packers inspect their own operations with no onsite federal inspectors to stop the line and lose the company money, e Coli is another red meat “perk.”

How do you convince people the meat is perfectly safe when they have to disinfect their hands, cutting board and utensils after handling it?

And speaking of bio-hazards, does anyone really think mad cow disease has gone away?

Red meat has other public relations problems too.

Like production on corporate or “factory” farms which produces more waste than the top American cities put together writes Eric Schlosser in Chew On This, polluting streams, killing fish and cannibalizing valuable arable land for nothing more than animal grain.

And the slaughter floor itself where animals do not die voluntarily or nicely and which has “cured” many a meat eater of the habit.

No, thanks to cancer, coronaries, contamination and cruelty, red meat is a tradition on the way out.

Like smoking or chewing tobacco or even putting kids in the car without a car seat, we did it once– and now we know better.

Source: Martha Rosenberg is staff cartoonist for the Evanston Roundtable. – *Grilled Meats and Cancer:

It is true that eating grilled or pan-fried meats can increase a person’s risk of cancer. When meat is grilled, chemicals called heterocyclicamines, which can be harmful, are created.

These chemicals are found in higher quantities when meat is well-done or burned.

Experts recommend limiting the amount of grilled meat in your diet, and avoiding the burnt parts altogether. They also recommend marinating and precooking meats in a microwave before cooking by other methods.

Keep in mind that many grilled foods are safe and good for you including grilled vegetables and fruits.