Tuesday, May 5, 2009

The WHO is full of shit!

Q: Can you catch swine flu from eating pork?

A: No, according to the World Health Organization (WHO).
(Who made the WHO the authority?) Pigs coming in to slaughter facilities are monitored (By whom? Corpse-munching greedy mother-fuckers who just want to get their pigs to market?) for flu symptoms and those that are ill are not allowed to enter the food supply. (Bull-fucking-shit!) Cooking also kills the virus. (This is the corpse-munchers' argument to eat shit as well. So are we saying raw uncooked pig parts can’t carry Smithfield’s Swine Flu Virus but the following can?: Money, hands, kitchen workspaces, door handles, and tissues – but not pig parts---surprisingly convenient for the Pork Industry---pig flesh is safe ... says the WHO at the recommendation of the Pork Producers) People who work with pigs, however, can catch the virus. (No shit! And now we find humans can pass Smithfield’s Swine Flu Virus to pigs) The Department of Agriculture (The USDA is corrupt beyond reason and has only worked to fuck the average corpse-muncher with false information catering to the meat and dairy industries) is conducting tests to confirm that the food supply is safe, said Janet Napolitano, secretary of the Department of Homeland Security.

And the WHO then says:

In the ongoing spread of influenza A(H1N1)
(Smithfield’s Swine Flu Virus), concerns about the possibility of this virus (Smithfield’s Swine Flu Virus) being found in pigs and the safety of pork and pork products have been raised.

Influenza viruses (Smithfield’s Swine Flu Virus) are not known to be transmissible to people through eating processed pork or other food products derived from pigs. (Not known? WTF? Do they say it is not known you can catch Smithfield’s Swine Flu Virus from money, hands, kitchen workspaces, door handles, and tissues?) Heat treatments commonly used in cooking meat (e.g. 70°C/160°F core temperature) will readily inactivate any viruses potentially present in raw meat products. (This is their answer to everything. Do they also say to cook money, hands, kitchen workspaces, door handles, and tissues to a 70°C/160°F core temperature?)

Pork and pork products, handled in accordance with good hygienic practices recommended by the WHO, Codex Alimentarius Commission and the OIE, will not be a source of infection. (So the pork and pork products mishandled will be a source of infection?)

Authorities and consumers should ensure that meat (Dismembered corpses) from sick pigs (Aren’t they all sick and full of misery and antibiotics?) or pigs found dead are not processed or used for human consumption under any circumstances. (Smithfield doesn’t really care about corpse-munchers. But they do care about money enough to blow off laws. These are the same corpse-munchers who push downer-cows around with forklifts off to slaughter ... and now we are going to further trust them with honesty and transparency in monitoring Smithfield’s Swine Flu Virus pandemic?)

The WHO issued a statement to: Reduce the risk of catching or spreading flu

Cover your mouth and nose when coughing or sneezing. Use a tissue.

Dispose of used tissues carefully.

Wash your hands frequently with soap and water.

Clean hard surfaces (eg kitchen worktops, door handles) frequently using a normal cleaning product.
(No need to worry about pig parts though, just money, hands, kitchen workspaces, door handles, and tissues)

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1 comment:

  1. Thank you for the heads up on WHO. If you readers have more interest there is some info on the Codex Alimentarius here. Keep up the great work. I enjoy visiting your site!