Re: High protein consumption and bonedensity

[Guest guest]

Heidi Schuppenhauer wrote:

> Eggs are *supposed* to be sterile inside: something like 1 in 10,000 MAY be

> contaminated.

I heard 1 in 20,000. Don't know which is more accurate.

Roman

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[Guest guest]

At 11:24 PM 7/2/2002 -0700, you wrote:

>Heidi Schuppenhauer wrote:

>

> > Eggs are *supposed* to be sterile inside: something like 1 in 10,000 MAY be

> > contaminated.

>

>I heard 1 in 20,000. Don't know which is more accurate.

>

>Roman

Me neither. But it's still an AWFULLY BIG number! I think most

salmonella poisoning comes from the shell ...

Let's see -- if I ate an egg a day it would take me either 27 or 54

years, on average, to come up with a contaminated one ... and

at that, there might not be enough bacteria to make me sick.

Heidi

[Guest guest]

> >

> > > Eggs are *supposed* to be sterile inside: something like 1 in

10,000 MAY be

> > > contaminated.

> >

> >I heard 1 in 20,000. Don't know which is more accurate.

> >

> >Roman

>

> Me neither. But it's still an AWFULLY BIG number! I think most

> salmonella poisoning comes from the shell ...

>

> Let's see -- if I ate an egg a day it would take me either 27 or 54

> years, on average, to come up with a contaminated one ... and

> at that, there might not be enough bacteria to make me sick.

>

> Heidi I hate to see you average it out. Maybe it's valid in this

application. But the food giants (Plant managers whose bonus is based

on volume) like to take a production sample once an hour and average,

resample and retest until the product meets specification and " ship

it " . Some call it statistically significant(averaging mostly). Dennis

>

> Heidi

>

>

[Guest guest]

At 10:55 PM 7/3/2002 +0000, you wrote:

> > Heidi I hate to see you average it out. Maybe it's valid in this

>application. But the food giants (Plant managers whose bonus is based

>on volume) like to take a production sample once an hour and average,

>resample and retest until the product meets specification and " ship

>it " . Some call it statistically significant(averaging mostly). Dennis

I'm not sure what the issue is? I've seen statistical sampling

in manufacturing and usually it results in good products,

in the ways I've seen it used. Is it a problem for foodstuffs?

But I was mostly being facetious ... the articles that use the 1-10,000

or (20,000) number also go on to say " so you should cook your eggs

until the yolk is totally hard " which is just kind of silly, given those

numbers.

>

Heidi

[Guest guest]

> > > Heidi I hate to see you average it out. Maybe it's valid in this

> >application. But the food giants (Plant managers whose bonus is

based

> >on volume) like to take a production sample once an hour and

average,

> >resample and retest until the product meets specification and " ship

> >it " . Some call it statistically significant(averaging mostly).

Dennis

>

> I'm not sure what the issue is? I've seen statistical sampling

> in manufacturing and usually it results in good products,

> in the ways I've seen it used. Is it a problem for foodstuffs?

> <><><><><><><><><><><Heidi, I have a problem with averaging in food

processing because common sense tells me it is wrong. Have you seen

the numbers used when averaging food products. I am not sure I can

explain it but when the best ingredients are used and processing is

completed under " best " conditions you get an exceptionally good product

not " average " . And when food is consumed we don't eat a boxcar load

(a days production) of one " averaged " food item in a lifetime so we

may be consuming the below average factory processed food every time

we eat it. Dennis

>

But I was mostly being facetious ... the articles that use the

1-10,000

> or (20,000) number also go on to say " so you should cook your eggs

> until the yolk is totally hard " which is just kind of silly, given

those

> numbers.

>

> >><><><<><><><><><><<I thought you might be. I am trying to think

where I can get some data on this. I occcasionally hear that eggs

produced in confinement operations are the ones with Salmonella but

I've not seen any data supporting this nor have I looked. Dennis

>

> Heidi