Irish pork recalled

beautifullybroken

having just come home from the local tesco they are saying that if it has made in uk and then a code on the front then its perfectly fine to consume

Pretani

beautifullybroken wrote: »

having just come home from the local tesco they are saying that if it has made in uk and then a code on the front then its perfectly fine to consume

that's fine for produce coming from the mainland, but producers here need to change the label from N.Irish to UK in order to maintain sales abroad.

Margaret54

I went through the freezer yesterday when the local news was on, and decided sadly to bin three pork chops from our local butcher(his meat is always lovely) and a packet of Paul Rankin's pork and leek sausages.

Colin_Kee

Pretani wrote: »

that's fine for produce coming from the mainland, but producers here need to change the label from N.Irish to UK in order to maintain sales abroad.

Here within the problem lies.

When the last outbreak of Foot & Mouth in GB broke out A beef ban was enforced on UK Beef.. All of a sudden our Beef was "Irish Beef" or Northern Irish Beef" (whatever way you want to look at it..) NOT "UK Beef"

Now a disease breaks out in Ireland and our Pork is NOT "Irish Pork" or Northern Irish Pork" it is UK Pork!!

Hmmm here we go again. another divide in our wee country.. our Beef is Irish and our Pork British :rotfl: :rotfl:

Also put it all in prospective.

This snippet is taken from a Government Website..

“” Cooking meat and meat products, such as sausages, until they are overcooked or burnt can cause a number of chemicals to be formed, such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAs).
PAHs are also found in the environment because they are produced when fossil fuels or refuse are burnt. And they are in tobacco smoke and vehicle exhaust emissions, too. Once these chemicals have been formed, they don't break down easily, and they are present at low concentrations in most foods. So, people take in small amounts of PAHs through their normal diet.
PAHs and HAs are formed when food is cooked at high temperatures (over 150°C), for example, by grilling, barbecuing or pan-frying. HAs only form in meat, poultry and fish, but PAHs may also be formed in other foods.
Some PAHs and HAs have been shown to cause cancer in animals, and we think they do this by interacting with DNA (basic genetic material). Chemicals that act in this way are called genotoxins. Some PAHs are also known to cause cancer in humans. At the moment we don't know if HAs cause cancer in humans, but we think they might play a role.
It isn't possible to establish a safe level of consumption for genotoxins but independent experts advise that intakes should be as low as possible. “”

So basically Overcooked meat can cause cancer…
No more Well Done Steaks on a night out or BBQ’s Down the Pub!!!! and get rid of the other half if they can’t cook…. They’re a health risk!!! BAN THEM ALL

Also, come to think of it, how many of you folk who drive Diesel Cars put on those little plastic gloves??? Did you know diesel is Carcinogenic?? Hmmmm

I also believe burnt Toast is Carcinogenic
Taken from Guardian online.....
"If you like your toast extra-crunchy, be aware that you might be increasing your risk of cancer. Burnt toast (and, for that matter, barbecued or smoked meats) contains increased levels of a known carcinogen, benzopyrene. The yellow, crystalline chemical is found in coal tar and cigarette smoke and is produced when organic matter is inefficiently burnt. It can also be made when cooking food in an oven encrusted with burnt-on food. Benzopyrene is one of a group of polycyclic aromatic hydrocarbons (PAHs) that have been shown to cause cancer in animals. Indeed, benzopyrene is sometimes used in laboratory experiments to induce a range of cancers in mice. The chemical is thought to damage DNA by attaching itself to particular sites on the molecule. The DNA does repair itself, but just one damaged area could lead to mutations when body cells subsequently divide and, ultimately, to cancer."

As I said before I take all these food scares with a pinch of salt... You can never believe half the stuff you read in the press.

Pretani

Colin_Kee wrote: »

Hmm now Northern Ireland Pork is OK, "" Apart from that produced in the South " Makes you realise you really can't believe anything you read on a label.

It appears our agricultural minister got misleading information from authorities in the South that 9 of our farms received contaminated meal when they hadn't. The situation in N.Ireland could have been avoided if the South hadn't given over false information and our agriculture minister hadn't taken their information at face value instead of finding out the facts first. By the time the information was given over to the MSM, consumer confidence in N.Irish produce had been damaged. This stinks of immaturity and incompetency at governmental level.

Pretani

Colin_Kee wrote: »

Here within the problem lies.

When the last outbreak of Foot & Mouth in GB broke out A beef ban was enforced on UK Beef.. All of a sudden our Beef was "Irish Beef" or Northern Irish Beef" (whatever way you want to look at it..) NOT "UK Beef"

Now a disease breaks out in Ireland and our Pork is NOT "Irish Pork" or Northern Irish Pork" it is UK Pork!!

Hmmm here we go again. another divide in our wee country.. our Beef is Irish and our Pork British :rotfl: :rotfl:

It's not divisive, it's a benefit. It is every country's right within the Union to use their own identity and the Union to their benefit. If Scotland had a food scare, it would be perfectly acceptable for England and Wales to change their marketing strategy from a National one to their local identity, like how N.Ireland did during the foot+mouth outbreak. The Union is to be used for your advantage, not negatively.

Colin_Kee

Pretani wrote: »

It's not divisive, it's a benefit. It is every country's right within the Union to use their own identity and the Union to their benefit. If Scotland had a food scare, it would be perfectly acceptable for England and Wales to change their marketing strategy from a National one to their local identity, like how N.Ireland did during the foot+mouth outbreak. The Union is to be used for your advantage, not negatively.

I see what your getting at and I've no problem if you want to call it British, Irish or Northern Irish.. as long as it's Consistant! You can't say we produce Irish Beef but British Pork it's one or the other.... Or as per your example and something well done by the Scottish, market the whole Northern Ireland thing and make it a premium product.. then we're not Irish or British we're Northern Ireland!!:T

Pretani

Colin_Kee wrote: »

I see what your getting at and I've no problem if you want to call it British, Irish or Northern Irish.. as long as it's Consistant! You can't say we produce Irish Beef but British Pork it's one or the other.... Or as per your example and something well done by the Scottish, market the whole Northern Ireland thing and make it a premium product.. then we're not Irish or British we're Northern Ireland!!:T

Why should it be one or the other? you're getting into the murky realms of fascism Colin, if you think a country within the Union should call it's produce one thing or the other. The beauty of the Union is that you can use it to your advantage, it doesn't demand an either/or preposition. It's flexible at many levels and long may the good people of N.Ireland use it's flexibility to our benefit, especially when times are hard. We should now be using it to help our farmers and producers instead of getting bogged down with either/or identities or Nationalities.

Colin_Kee

We'll agree to disagree... I just think from looking at past disease outbreaks you have to be very careful how the whole food chain is Marketed/Branded

Pretani

Colin_Kee wrote: »

We'll agree to disagree... I just think from looking at past disease outbreaks you have to be very careful how the whole food chain is Marketed/Branded

It's always good to know where our food comes from, but at a local level (UK+Republic) I don't think it matters too much to us. Outside of UK+Republic it may differ somewhat.

Colin, if the situation becomes any more serious in the Republic could you see them re branding pork products as from the EU?