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No.3

Bogotá, June 8, 2009

CORRECTION OF INFORMATION

public Scenario
informs its readers and the public generally that the information presented in the Chronicle: "The flesh of 'Las Flores'" , published on May 3, incomplete and incorrect, and that the marketplace "Flowers" no no anomaly compared to the sanitary conditions in the treatment and handling of meat sold at the premises of this establishment.

to apologize to our readers, traders and administrative bodies the marketplace, "Las Flores" for any inconvenience caused.

Att:

Public Stage

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Press Release Press Release Press Release No.2 No.1

Bogotá, June 8, 2009

REPORT OF DEBATE AND CORRECTIONS

The Stage newspaper group reported to Public readers and all the public, in general, on Saturday, June 6, took place on Debate: "QUALITY OF MEAT, A COMMITMENT FROM ALL", which was attended by: Learie Caicedo Cifuentes , Legal Representative of the square market "Las Flores, Guillermo Alfonso Urquijo, Representative Area Surveillance District Health Department; Giovani Hernando Parra, Engineering and Technical Food health area of \u200b\u200bSouth Hospital, and Bertha Marquez, the Consumer Representative Plaza Las Flores.

At the end, the discussion yielded the following conclusions:

1. The market square "Flowers" is in the process of restructuring and adjustment that reflects a significant improvement in health and hygiene aspects of the premises in the area of \u200b\u200bmeat.

2. In support of the video images: "The truth behind meat, "conducted by the Public Stage, only show waste meat, which are not for sale, and not products fit for human consumption, which indicates that the information presented is biased, inaccurate and does not correspond to reality of the facts.

3. Public Stage is committed to correcting the information presented in the video: "The truth behind the flesh" and in the chronicle: "The flesh of 'Las Flores'", published on 3 May. It also undertakes to conduct further research on the process of improving the sanitary conditions of local area of meat.

4. It was agreed that the marketplace, "Las Flores" will allow the entry of public stage to conduct the research, which will be guided by the competent authorities of the marketplace "Flowers."

5. Both the Hospital of the South and the District Department of Health is committed to continue its control of routine health and hygiene market in the square "Flowers."

6. Finally, we will convene a second debate.

The above findings were obtained in order to make a better investigation by the Public Stage. Additionally, the newspaper group thanks to all its guests, speakers and audience, for his disposition and attention.

Att:
Public Stage

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Bogotá, June 3, 2009

DEBATE: THE QUALITY OF MEAT, A COMMITMENT FROM ALL "

"The quality of the meat, a commitment to all" is the product of research conducted over the past four months for the seventh semester students of Social Communication of the Universidad Santo Tomás Fernando Barajas, Catalina Ruiz, Cindy Castiblanco, Natalia López Pinilla and Jonattan.

The research took place in the Plaza de las Flores of the community of Kennedy on the treatment and safety of meat from retail site. Among the main problems are:

• oxidation handling utensils as meat trays, knives, hooks and counters.
• The proximity of the products with sewage channels.
• The lack of clothing for employees of establishments.
• Finally, breaking the cold chain for meat.

Because of this, the need for convening this debate in order to strengthen control mechanisms and monitoring of the retail meat market square "Flowers", to improve the quality of its products, because this issue directly affects the health of consumers and it is our duty as students of journalism, to be mediators between the parties to reach solutions.

- Venue: Guillermo León Valencia, Universidad Santo Tomás. Carrera 9 ª. No. 51 - 11.

- Transmilenio: Marly Station, North Exit, Calle 51 Date: Friday June 6, 2009

- Time: 7:30 am

ATT: Public Stage

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SANITARY CONDITIONS IN THE TOWN OF FLOWER

Public Stage was a walk through the meat distributors Plaza Las Flores, located in the supply sector of Bogotá and what a surprise that was.

At 10 am on April the news team arrived on site with the aim to verify how it was handling, processing and distribution of meat, the result was not optimal as weaknesses in the area of \u200b\u200bhealth were evident .

The transition from consumers, the voices of product supply and fierce competition among shopkeepers, perfectly adorned the heads of beef, offal and blood water lying on the ground, cement, because even were plated some of the establishments.
Everywhere you looked there were chunks of meat displayed in trays of dry oxide residues, carts filled with the entrails of cattle, steaks hanging unrefrigerated meat exposed to bacteria from the floor and near sewage channels smelly, shopkeepers receiving money from their sales with hands-free gloves that are then available to play the next pound of meat offer, faces devoid of masks and uniforms, no longer white but brown.

"The order, which will lead, I have the head of pig or carnecita, you say" offered a shopkeeper trying to take the client to your competition. A few steps, the sharp knife that Apun another butcher boned the skin of the third head of cattle exposed in the corridors in the eyes of the public and posted on a makeshift metal rail. In a split separations instead, plastic baskets containing more and more refrigerated meat and some bone pedaso ending devoured by the ravenous appetite of a dog that very likely, as well as consumers, used to visit the place.

More than conducive are these conditions in which meat is stored for them to develop large-scale cultivation of bacteria although none have sickened consumers, since none of those who buy there are complaints, does not mean that are not exempt from infection at any time because obviously unsafe place. General Dr. Santo University Thomas, Karen said Estupiñán clearly against such a situation that is supplied meat and bacteria in the animal was sacrificed and additionally when handling, storage and / or treatment of it is poor, the chances of an outbreak of infections and development of bacteria are greater, "when this type of food ingested can cause severe discomfort to the digestive system and depending on the type of bacteria are major complications to the point of requiring hospitalization and treatment" reiterated Estupiñán.

"You are shooting us" shouted exalted a butcher in the square when he surprised one of the members of our newspaper group taking place records. He quickly made it out of the situation with the equipment safely, but nevertheless, a member was approached by butchers who referred her to the administration of the place, "you can not take pictures, or write here," said the manager, whose name would not disclose. With the strong argument that there can not be recorded because they have been victims of robberies of establishments, this woman wanted to find evidence that could be eliminated. Clinched the fact, those arguments miss the public scorn, the question of whether do you really have been robbed or otherwise want to hide what is not working well see, because as the saying goes, that nothing should ...

Now with the knowledge of the remarkable unhealthiness in the Plaza de las Flores, other questions grow where are the bodies responsible for monitoring and surveillance in such cases as are The Ministry of Health and INVIMA? What about retailers who dare to sell meat that is not being properly handled? Why consumers buy there without any problem if it is clear that sanitation is poor?

To resolve these questions and establish agreements and solutions, Public Stage is preparing a public debate at the University of Santo Tomas, which will be duly informed the coming days, remember that it is essential to have your presence and comments.

By: Cindy Castiblanco Herrera.

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Tomorrow is another day ... 24 Hours with Luis Quiroga

a butcher Luis Quiroga is young, bold, "mamagallista" and sometimes confianzudo, works for his father in "The Lone Ranger", a barn that has built his family for life . However, Lucho, is not in Bogota, Santander is a pure strain which had to come to a very early age to live in the capital, because according to Don Antonio, his father, here was the "talk."


Now we know who is to fight, we undertake an exhaustive journey through some of his lungs, ribs, "colombinitas, feet and legs; products that accompany it in their daily lives and become an expert in cutting, packaging and treatment meat products it sells. Lucho, is known in the industry for being a good tradesman, because housewives love to meet them as "Lucho, give me a pound of meat ball, but rather thin, you know, and I like it, or if not, I bring the pot, "they say again and again clients of The Lone Ranger."


Photo by Natalia Pinilla Marquez on May 15, 2009. Bertha Suarez, client set the barn does not tire of repeating how much he likes the way to be the butcher "Lucho, is a very good boy, it serves a good, honest and friendly, in addition to the old ladies I have patience and best of all, you do not attend to one of zeal. " Although his days begin at 5 am and end at 9 pm, no time of day you are in a bad mood or make a face, probably due to their youth and passion for work, because every time he talks about his job he does as if it were his hobby or pastime.


At 5 am, get out to the fridge "Carnes Angus, "because although a friend of the administrator must arrive early, otherwise the meat will not turn away and run the risk of being left" envelopes "or meat the previous day. Lucho says, "I like what I do and do not mind early, sometimes plays as a sacrifice and I will cycle to" Angus Meats, pasito do some sport "this morning because we decided to go with him to make meat shop I had to leave to "bold" file (your bike). Lucho


arrives around 7 am (when going in "bold"), arranges the meat on the counter and available for breakfast, do not have to go very far, because he lives on "The Plains", when it comes to shopping Dona Alba, her mother, she served chocolate meat "thorn fried, eggs and bread for the time are now 8 and her clients begin to arrive: "I fight it, the other Lucho, Lucho, Lucho, Lucho" is envied the ability to hear so many orders at once and serve correctly all. "The time for him is strong from 8 am until 11, so do not force myself to stay with me all day, plus the customers already know and if you arrive after 11 no meat to them, because I'm not going to risk my health they stuck to the bar "said Don Antonio.


In this brief respite, Lucho helps her mother with the housework, is seen with his girlfriend and some of her friends, and he says "one has her friends, does not see many girls come here and I cast the eye for being so nice. " I really have enough time to devote to their romantic adventures, because at 2:30 pm "The Lone Ranger" closes its doors for reasons "food", as Don Antonio should go to lunch and therefore take their afternoon nap and 5:30 reopened.


"At that time she starts to move it, because people come from work and go to buy about the food or lunch the next day, they buy the kids lunch and buy milk for breakfast, "says Lucho. In the blink of an eye, the barn was full of customers, children, dogs and even cats, accompanying clients to buy food. On one side is Don Antonio, his earnestness and clumsiness saying "what to pack, and the other is Lucho" Hi, how I am, do you want to give you. " The ambiguity of these characters is such that the women treated brusquely Don Antonio and amicably Luchito, who trusts them and intercede with his father that he will too.


Suddenly, the 9 pm closing time, "The Ranger", Lucho is quick to pick up the packages of potato out there and lower the gate, as though their working hours are not many, require a lot of pressure, concentration and tactics, because not everyone handles like a knife! With the precision that he does and without any protection. Finally, your workday ends with the order of his father close to see Lucho, I'm very tired, tomorrow is another day. "

Writer:

Public Stage

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Meats, advantages and disadvantages of consuming meat

In this article I will look more generally about the meat, besides talking about the quality and wholesomeness of it will do much emphasis on the advantages and disadvantages in fact consume and talk about the conditions that cause the human body in this culture carnivorous.
meat has become indispensable in any Colombian dish, but this food has been strongly questioned by experts in the field. Although experts in meat consumption is not recommended to advise that stop eating because it would prevent the body receives a lot of vitamins and proteins that can not be achieved in another way or at any other food. There are many nutrients
that we provide, according to the institute of food control in Colombia say that all the meat we provide between 15 and 20 percent of proteins that are considered as high quality contributes between 10 and 20% fat, have a limited amount of carbohydrate and the water content between 50 and 80%. In addition we provide B vitamins, zinc and phosphorus.
The meat is strongly criticized because it is directly related to safety and quality problems as well as major health problems such as heart failures is one of the leading causes of death in Colombia, another drawback is cholesterol and can even include cancer despite being a rich food protein that led to increased mortal illnesses that cause damage in the body in the case of eating bad meat treated with bacteria producing lethal effects such as brucellosis, an alarming case for eating too much meat is cholesterol as mentioned above, but in large amounts can aggravate diseases like high blood pressure and cardiac arrest. Trigger such sensitive issues as clogged veins, complications with the uric acid is responsible for such an important role in the body and inflammation in one or more joints. According to the medical
, Maria Elena Moura "Another major problem stems from the way this food is prepared, as when meat is cooked and brown at high heat directly (for coal or wood), form carcinogenic compounds that generate tumors in the stomach, small and large intestines and also has the same effect if eaten bad meat. The risk of this problem increases if the diet is based on lack of diversity of food, where there are present plant products rich in fiber and vitamins C and E ".
addition, nutritionists say that there are people that should not stop eating meat because there are nutrients that they provide us are indispensable, as in the growth stage of the child, elderly and pregnant women, all to prevent anemia in juvenile stages and also help create the body's defense of diseases and produce hormones that are essential for the body. However
the healthiest meats are those that do not contain much fat and are well treated in terms of the temperature at which they are exposed, you should not fry cook and therefore avoid having all of the abovementioned diseases, all depending the amount of carbs you should eat each day for the proper functioning of the body.
According to Dr. Maria Elena Moura, "there are many factors that may be associated with the meat with an increased risk of death. Cooking meat at high temperatures produces carcinogens and Meat is also an important source of saturated fat, associated with cancers of breast and colon, remember. In addition, lower meat intake is associated with decreased risk factors for heart disease like cholesterol and blood pressure. "
To conclude as we have seen in this article from any point of view we must be careful when eating meat either by being in poor condition or the amount of red meat consumed.

by: Jonattan LOPEZ, CATALINA RUIZ, CINDY Castiblanco

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"Las Flores" - Interview with Darius

The market square of "Las Flores" is one of the most popular spots city, since it is located in the town of Kennedy, south-west of Bogota, near the central square of the country's largest grocery, Corabastos. However, the food supplier, today presents problems of hygiene and sanitation.

Bogota Under the warm morning of Saturday 2 May, the Public Stage news team met at 9:00 AM, near Banderas TransMilenio station, two miles west of Corabastos, and began his journey towards the goal of research, market square "Flowers." Despite the

difficult access to this area of \u200b\u200bthe city, because of the crowds of vehicles and vendors, Public Stage managed to enter the square. The news crew was divided into two parts to cover the entire sector.

Amid phrases such as "Forward pattern, what are you looking for?!" Or "I have a potato, tomato and lettuce fresh!" Is the area of \u200b\u200bmeat whose grandeur is characterized not only by the contrast of red and "white", or rather white-brown, but the mix, almost suffocating, the smell of meat, fresh and relaxed, blood and the different smells that emerge from local vegetables, fruits and vegetables surrounding the meat sector.

As we were getting inside the long hallways of this section of "Flowers" was obvious how the different local employees handling meat. The landscape was overwhelming and yet abominable: chunks of meat in trucks loaded plastic rib fragments, for sale, lying in plastic crates and wooden canvas at the foot of treated water grids; heads manipulated on beef coffee and sticky floors and countertops, whose weak legs, corroded by rust, seemed to take it anymore the weight of the loins and legs there were deboning.

"Take my love and see how good the Costillita is just ... A thousand bucks!" Shouted the woman, thick texture, responsible for one of the butchers at the same time around and settled on the piece of meat, mosquitoes and flies, inevitable guest of honor at the marketplaces.

After half an hour of observation, my companion and I decided that was enough for the day, so we left the place.

at 9:45 am we arrived at the agreed meeting point, a few blocks west of the square. Fifteen minutes later the second "squadron" of research, the cameraman and his assistant, but with the difference that came without one of the partners in it. That's when we knew there were problems.

Part of our objective was to obtain visual images on sanitation and hygiene of the place, which implies that we should put up video cameras that were not discovered. However, under the pretext that he was showing some family photos to his assistant, cameraman, the second research group, had the fabulous idea of \u200b\u200btaking the camera in the middle of a lane to capture better images. Immediately the owner of an adjacent room realized the situation and began warning to all traders in the area.

The cameraman and his assistant went to one of the outputs of the square. But unfortunately, the partner in charge of distracting the vendors, asking for prices and types of meat, he was not aware of the event and identified the merchants.
"She is one that was recording ... The other two went through that door ... Call the administration!" Shouted desperate seller. After several discussions, the Public Stage integral was taken to the administration office.

"You can not record here, because here we have won a lot. That is why sellers are so paranoid, "said the secretary to the administrator, at the same time you said you could withdraw because the staff was busy and could not address the situation.

meat
The area occupies approximately half of the square as the number of stores of this type creates a kind of safety device between the owners of the butcher, because apparently were victims of theft by of films that show the access and the security implemented in "Flowers."

After approximately 30 minutes, the mate came to the meeting point, with a look of nervousness and agitation, told us what happened and made our way back.

were
10:45 AM and during their return, Public Stage reviewed the images captured by cameras and can definitely give the serious health and hygiene deficiencies that exist in this popular supplier of food, which stands to prevent the usual buyers of this place when buying their meat products.

Expect more details on the situation being presented in "The Flowers."

By: Fernando Barajas

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Public Stage: What are the safety measures they should take refrigerators at the time of sacrificing the animal?
Dario Becerra: At the time of death depends on the form of sacrifice, because it can be done in different ways: by electric shock or stroke on the back. The most convenient is the electroshock because the animal does not suffer and not get stressed, when an animal is stressed, the muscles, which are those going to become flesh, the meat tight and gets really hard, which is why it is best to be a fast. Moreover, it is important that when animals are removed from the farm, to do a calm and peaceful, so do not stress.
As for the physical plant must meet certified Good Manufacturing Practices, which is the minimum that should be required, operators must have appropriate clothing (hats, masks), utensils must be completely disinfected, clean; in terms of facilities must meet certain standards that are enshrined in Decree 3075, as the channels must have the floor, they must be easy to clean and disinfect to keep pollution sources are concentrated. Also important is the hand washing, as there are industries that use water re circulation, however, water must be thoroughly cleaned completely sterile.

Public Stage: What health conditions must have the animal upon arrival at the slaughterhouse?
Dario Becerra: should be free of brucellosis, should have a certificate from the Invima or the Ministry of Health, which state that the animal is fully vaccinated, free of brucellosis and is free of communicable diseases.

Public Stage : The animal must pass by a veterinarian before being sacrificed?
Dario Becerra: Some companies require as Guadalupe Fridge to ascertain the health status of the animal and thus verify that no tipi disease.

Public Stage: Under what conditions should transfer the meat after slaughter?
Dario Becerra: Most importantly, do not miss the cold chain, meat should be put to less than 4 ° Celsius and it is essential that all parts of the process is maintained this temperature, it breaks, it will inhibit pathogens that may be harmful.

Public Stage: What conditions should be trucks carrying meat?
Dario Becerra: vans must be fiberglass to insulate heat and keep the cold, it must contain a thermos quin not exceeding 4 ° Celsius and is lit during the time that the meat stays in the vehicle.

Public Stage: The meat should be refrigerated after sacrificing the animal?
Dario Becerra: After cutting, the meat goes into the cold room should be insulated with thick foam and steel foil that helps to keep the cold, also all the utensils used should be stainless steel

Public Stage: What conditions must have the meat to come out of the refrigerator?
Dario Becerra: Before a refrigerator distribute the meat is important to make physical, chemical and microbiological analysis for it to be safe from any bacteria and thus prevent biological risks to consumers from the butchers. Among the physicochemical analysis can analyze the pH, acidity, that there is no breaking enzyme (visual conditions of the meat). In the microbiological tests can be analyzed and the presence of salmonella cherichacolin.
often ordinary people believe that red meat is clearly healthier and better quality than the dark red, however, both colors are a sign of their good, while if the meat turns green, almost black means that a presence of mold.

Written by: Natalia Pinilla and Fernando Barajas

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Chemical Poisoning by medical recommendations for meat intake

INTERVIEW WILLIAM VELAZQUEZ THOMAS UNIVERSITY MEDICAL

What are the symptoms that a patient may have when you eat rotten meat?

The patient, mainly gastrointestinal symptoms such as diarrhea, cramps and general malaise. When you eat meat or sausage to submit bad taste, the reactions are evident and this is the way to associate with symptoms of food poisoning. Usually as a doctor, the patient asked for the background, in this case, the ingested food and so we proceed with the respective diagnosis.

Are the consequences can become larger?

Eating food of this type contains large numbers of organisms that are harmful and offensive to the digestive system and overall patient, it can reach a state of shock when the reactions do not occur immediately. In cases like this is to start treatment in a timely manner.

What are the treatments?

Since the patient has symptoms of diarrhea, it is essential immediately go to hydration, also made antibiotics and antitoxins that help to eradicate the infection, when it is produced by a toxin is a bit difficult to handle the case and it is best to wait until the agency believes the antibody or necessity defense.

Can I file cases involving disability?

That depends on the type of intoxication assault, can sometimes be upset that last day, as may be days or longer.

What are the recommendations to prevent poisonings?

must be chosen very good food, buy the recommended choice meat, make proper processing or cooking of food and refrain from consuming if you have physical states of deterioration. In case of suspected poisoning, it is best to go to the immediate hydration, consult medical diagnosis and never self-medicate.

Cindy Castiblanco, and Catalina Ruiz López Jonattan

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Asadero BAD SAYS MEASURES 5001 MANAGEMENT

Public Stage Arsecio interviewed Perez, owner of Asadero 5001, located at 13 with Calle 49 Cra; recognized by one of the best selling meat Chapinero sector.

What do you buy meat establishments that will sell in your grill?
I bought it in the fridge San Martin, I consider it the best in the city, specifically in the local Versailles.

How do you recognize a good meat?
The freshness of the meat is very easy to recognize. One must take into account the color that will look fresh meat, the smell and touch, that is not sticky.

What safety measures are taken into account within its premises to preserve their meat?
Storage is the most important. Must be kept in special freezers at least four days for the maturation process is complete. The cleanup measures that are extreme: when we are performing the cuts of meat, one must be very clean in handling. For example, prohibited the entry of outsiders to local when we are performing this procedure and always use the masks.

Do you know any place or Chapinero butcher who sells bad meat?
Not really. The carnage has tended to disappear. People prefer to buy in chain stores or refrigerators recognized.

In the current case of swine flu, the sale of pork has decreased significantly but still maintain safety measures because this type of meat is very delicate. we must also know how to handle the meat.

About how much meat is sold daily in your grill ?
are sold around fifty pounds a day. The part of the rump is the most widely sold its flavor and texture.

By Cindy Castiblanco,

Jonattan López and Catalina Ruiz

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MEAT QUALITY AND TECHNOLOGY IN THE BEEF AUSTRALIA 2009

From next April until May 8, will meet in Rockhampton in Queensland state (Australia) producers, cattle breeders and industry stakeholders to participate in the Exhibition of National Beef Australia.

The event, held every three years, will exhibit the best and biggest national competitions stallion, beef and cattle trade. Likewise, develop industry seminars and tours to local cattle properties.

Moreover, national and international exhibitors will display their latest innovations in the industry, from genetics to live cattle and handling of equipment to livestock management software.

The Beef Australia 2009 features, while, the perfect opportunity to make enough contacts to suppliers of the best cattle in the world.

This is an event that surely large farmers in the country will attend to learn and develop at the national level, the most sophisticated technological tools for handling cattle.

If you want to learn more about Beef Australia 2009 to be held in a few days, see http://www.beefaustralia.com.au/

By Catalina Ruiz Parra.

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INVIMA: responsible for food regulation and control

contamination in meat is a problem that touches on many sectors of society, whether in health, welfare group or individual, government and control bodies, to define the problem in a place specified by the research group, the choice of Kennedy leads us to be closer to the hospital in this town and investigate the issue of meat on the health of the residents of Kennedy, and currently registered cases of poisoning.
According to the decree 1500 of Invima, which is the technical regulation through creating the Official System Inspection, Monitoring and Control of Meat, Edible Meat and meat products destined for human consumption and sanitary requirements, the utter stating that government agencies control and surveillance are now very aware of the meat for human consumption, but the flesh is considered a risk to the community because this product is very delicate, government agencies have controlled meats that have been tampered with and altered. Despite claiming to have INVIMA control in the control of the medical internist meat Álvaro Morales says that if there are but few recorded cases "exist, but patients consulting a first level hospital or health centers as it is very controllable, a general practitioner is controlled and not fatalities. "

Although government agencies, according to the 1500 decree said to be very careful for meats that are altered or tampered with, these two terms defined as: The meat is adulterated provided they have or contain a toxic substance, an additive is not authorized to have a rotten substance, obtained in whole or part of an animal that died from causes other than slaughter authorized, have been exposed to radiation. The internist doctor Álvaro Morales says: "One must be careful because it has a consequence in joints, immediate manifestations, patients with infections in the spine, would be seen by brucellosis and more are extradijestiva, it would be arthritis in the spine and lower back pain with inflammatory symptoms, but will recover with antibiotic house. "

by: Jonattan LÓPEZ CASTILLO

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Rapidito that the meat is cool neighbor!

There are many reputations in Bogota that offer meat of the day as customers' request, is a reality that is lived every day in every kitchen fame and Bogota, however, misinformation has reigned in the minds of buyers of meat, probably few people know about what's really on the meat and eat harmful is the intention of this interview is to try not to eat meat, but try to make them understand that most cases this is not in the best conditions for consumption and they just have to be vigilant about the result of contaminated meat.

Refrigerator used Mercedes Arrieta Guadalupe tells us about the true state of cold meats and in Bogotá.

How long does it take the flesh for the cold remove bacteria and viruses?

Mercedes: the meat has to last in the refrigerator for 12 to 24 hours for bacteria to kill the cold, this time is essential because when cattle are slaughtered comes with bacteria and diseases such as brucellosis that are lethal for human, after all the dying process for the coup de grace that is supplied to livestock, it is processed to skin it and then cut it, finally the refrigerators as the last step in the fridge it is time more important for the treated meat.

Is the time you mention is respected by traders of meat?

Mercedes: No, it is assumed to expect a timely manner, but people like to buy the meat nice and cool as they say many in the famas, owners of the butcher comes to buy meat without refrigeration, so the have to sell to consumers, being aware of the problems caused by the meat without refrigeration.

If they are aware of why they do it? Mercedes

: Because they need the money for sure, and if the customer is in charge there that sell the meat as they say, chilly, just as the People demand that is of the same day as purchased, no way, is to sell fresh, then we walk away from how good or bad to leave the meat for consumption, because everything is the responsibility of the buyer, knowing that is good, and if it is right to wait a little meat is docked, people are directly involved in the health problem that generates the meat not rest in the refrigerator, that is, we do not have the guilt of health condition that leaves people the flesh, but there are times that customers carry it with as much blood and nervous, that is, even looks like no meat was alive and well sell it, as money is what matters to otherwise pay no attention.

What other problems are part of the cooling?

Mercedes: Well, we're close to the river Tunjuelito and the environment is contaminated, hence these bacteria in the air will contaminate the flesh, and the government required to move all that has to do with meat to a cleaner place, the Technology is another issue but we are educating to better manage technology in the process of meat, in fact the problem of grooming before refrigerators had already been settled and refrigerators are much cleaner.

BY: Jonattan LÓPEZ CASTILLO

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Documentary: Slaughterhouse Santa Martha” – Crítica

This film documents one of the many points of the "Achilles heel" that currently have slaughterhouses in the world not only in terms of safety but in terms of infrastructure and territorial location or zone, since in this case can see the problem that odors emitted from the facility are causing to residents of the sector.

However, if it is true that the treatment of slaughterhouse wastewater is a central point in the field of health, it is also true that there are other aspects that are of vital importance in this regard. For example: the health status of slaughtered animals, treatment of meat after slaughter, the cooling chain and the state of the physical facilities of the plant.

Unfortunately, the film fails in these respects. But we must consider that mistakes are not intentional. On the contrary, are faults in which regularly falls because of the prevention, mistrust and fear that slaughterhouses have to reveal all procedures performed during the production of meat.

However, this should not be an impediment to "scrutinize" the intimacies of establishments producing meat, since there are several alternatives that may be helpful to do a good job of journalism. One possibility is obtaining the appropriate permission to enter the premises, but announcing it is to write an article on meat production, or, if you prefer, get a job in the establishment to have a more real and direct contact with stage.

no doubt, are "tips" somewhat risky, but in the world of journalism, sometimes, certain hazards must be taken to get to the merits.

Moreover, the documentary presents a reality that definitely is alien to us the situation of sanitation in slaughterhouses in Bogota, far different from the negligence of the entities that are supposed to exercise and enforce control procedures in the production of meat.

In summary, the proposal is good documentary evidence about the lack of control by government agencies responsible for monitoring the health and hygiene in the production process. However, evidence is needed, apart from the treatment of sewage, many other shortcomings that have slaughterhouses.

• Topic: Sewage treatment in slaughterhouses
• Duration: 5:27 min.
• Author: Danny Martin Calvo
• Year: March 15, 2007

By: Fernando Barajas

More information: http://www.youtube.com/watch?v=tythbzXVkjg

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OPERAN SISTEMAS DE CONTROL DE LA CARNE

" In Colombia, there are approximately 1,644 establishments for the slaughter of cattle, regulated by the 1500 decree imposed by the Ministry of Agriculture and Rural Development in 2007 "says the farmer Carlos Augusto Guerrero.

This provides for the creation of the Official System Inspection, Monitoring and Control of Meat and Meat products, intended for human consumption and health requirements for primary production, deboning the cutting, processing, storage, transportation, marketing, profit, sale, import or export.

"By April of this year to the infrastructural facilities, operational procedures, medication management, control of pathogens and hygiene activities in cattle, the INVIMA they approve or disapprove the Plans Gradual Compliance (PGC)," said Guerrero.

PGC If approved, the beef slaughter plants phased implementation plans submitted within 3.5 years to fulfill all the requirements of Decree and the Technical Regulations. But if on the contrary, the plan is not submitted or does not meet the requirements set, plants can not operate.

"This decree is of vital importance, because according to Article 78 of the Constitution of Colombia, the State is obliged to regulate the quality control of goods and services offered and provided to citizens," said Guerrero, adding "in this case, the state is responsible for the production and marketing of meat products and derivatives that jeopardize the health, safety and supply to consumers. "

By Catalina Ruiz Parra

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SABÍA USTED...

DID YOU KNOW ...
• Meat should be kept in cold storage for the preservation and temperature to remove the bacteria that have meat.
• The most common cases of poisoning are due to meat.
• Meat is a product that brings more bacteria from the animal alive.
• Currently, the meat is sold to the public with only a few hours after killing the animal and that's not right.
• Meat must enter a rest period of at least 24 hours to be sold.
• In Colombia, the major drawback that is the subject of meat is the way environment where it is treated by the air pollution is.
• meat with an expiration date passed should be relabelled and returned to the market circuits in Colombia does not meet this requirement.
• Salmonellosis is an infection due to organisms of the genus Salmonella, by consuming contaminated food or drink especially meat and may have fever and severe pain syndromes stomach.
• Brucellosis is another disease that affects humans and can be treated with antibiotics, the infection system is in meat and that once enters humans through the consumption of bad meat produce human brucellosis.

written
by: Castillo López Jonattan

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Para no pecar en Semana Santa - Reportaje

Colombia is a very religious country, therefore, the Easter week more or reflecting the sacrifice of Jesus on the cross, is celebrated by believers with a special diet and union family. Historically, capital's families use the Thursday and Friday to meet with the family and instead of fasting, enjoy large meals specially prepared chicken and fish.

Since the beginning of the week, the homemakers plan the dishes being cooked, the ingredients and the meat need be used. Kennedy Town in the industry's most recognized and popular among the population the quality of fish is the Plaza de las Flores.

This place is located right next to Corabastos and the Avenue of the Americas, there you can get all kinds of food, vegetables, fruits, meat, poultry and fish. However, give priority to the processing of fish and the health of it. Around the square there are a number of carts in which fish vendors placed in them can be obtained from trout to catfish and sunfish nicuros for all budgets. Logically

carts have no adaptation to refrigerators and cooling systems, however, the only protection from the weather and fish microorganisms in the environment are large blocks of ice, at 2 pm start to melt and allow the meat to have direct contact with the surface of the carts. According to Wilson Jurado, food engineer and manager of Angus Beef "All meat must be refrigerated, depending on whether pork, beef, chicken or fish, it was decided to temperature. However, the most important of the process is not breaking the cold chain for it out to be contaminated by bacteria and microorganisms. "

By detecting and checking the treatment of fish in the sector, he asked one of the housewives who shop there for fish and how he knew that he acquired was a good quality product, Esperanza Rodríguez, commented that "everyone knows that here the fish is fresh, cheap and good, that you realize the brilliance of the eyes and the texture of the scales. I've been buying fish here all my life and I've never had anything. "


Consequently, I purchased a dubious-looking bream (according to my knowledge), to send for microbiological analysis in a specialized laboratory, however, when I got home and found I had to examine in detail all the features a normal crappie and although the circumstances were healthy and in good condition Will sanitation conditions of street vendors from the Plaza de las Flores are suitable for selling fish?

In summary, the average cost of a crappie median is $ 3,000 in Las Flores, while stores such as Carrefour or Success is $ 4,500, which proves that people look to the economy and leave out the way as described fish in the square, because the bottom line is to eat fish in April and above all, no sin, no sin to leave the pocket.

Made by: Natalia Pinilla

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¿Carne buena, bonita y barata? - Reportaje

meat samples sold in the Plaza de Las Flores
Photo: Fernando Barajas

legs, backs and viscera without refrigeration, lying on canvas wood or simply in plastic baskets is the landscape of the area meat market square "Las Flores" located on the north side of Corabastos, town of Kennedy. This supplier of food is one of the most recognized and highlighted in a matter of meats. However, in terms of quality can not say the same thing. Public Stage

visited the area of \u200b\u200bmeat, on 11 April, and found that much of the meat distributors sell their products without refrigeration, ie outdoors.

"A butcher's INVIMA, are required to maintain constant refrigeration of meat, do not miss the chain cold-not to exceed 4 degrees Celsius, "says Dario Becerra, a chemical engineer Sibema Processed Foods.

However, the reputations of "Las Flores" offer their products outside the freezer and close to local vegetables, legumes, fruits and vegetables, which issued strong odors. Additionally, the meat sold in this distribution has hard texture, porous, black-brown.

This is not a good indication of safety or quality, and indicates Dario Becerra: "When the meat turns black and dark green, it indicates the presence of mold. Moreover, the mere fact that it remains in an environment where there are pests (mosquitoes and sancudos) and strong odors can create changes in the microbial composition, leading to bacteria such as brucellosis and Salmonella. "

Despite the poor conditions are preserved meat products, consumers and housewives and reputations to owners of other sectors of the town of Kennedy prefer to buy in this market place: "I like to buy meat here because there's more variety and more spic is like that elsewhere, "said the housewife Hilma Luz Sanabria.

"To purchase wholesale meat is best buy in 'Las Flores' because there is more variety in the product and is also much cheaper than IRLA to buy in large refrigerators, "says Carlos Pulido, owner of meat distributor 'The Central'.

Finally, Public Stage, during his tour, he visited a reputation in this marketplace and purchased a portion of meat, it seems, is in poor condition (see picture). For now, this sample will be sent and analyzed in the next few days the food lab, AMC, to perform the respective microbiological analysis.

By: Fernando Barajas

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CONSUMO DE POLLO Y PRECAUCIONES

This bird-skinned, easily digested and versatility at the time of its preparation, is one of the most consumed foods in the capital.

is economically relative to other types of meat such as fish or pork and requires special care for preservation and distribution.
Chicken meat can easily become contaminated with microorganisms, pathogens is harmful to human health. These vary depending on the type and amount of pollutants that usually are acquired in handling during slaughter, the type of transport and / or the pollution of breeding sites of birds. Among the known pathogens this Salmonella.

is necessary to take control and ensure the safety of the food to prevent foodborne illness, especially in these days of Easter where demand for chicken increases. For this reason, Public Stage was in Distri chickens Market Square neighborhood July 20 and the Central the Veleñita Meat, located in the area of \u200b\u200bBogota Abastos , speaking with experts in the field and in order to provide consumers with important tips to consider:

When buying chicken, you can find different forms of food, whether the bird whole, including the skin, or as individual components and completely gutted. "To detect that a chicken is fresh skin should be white without any spots and should not be sticky, so it is necessary to detect the smell of food is not disgusting," said Javier Bustamante , Distri butcher chickens. Green or purple appearance in the flesh, the dark tone and mucus in the wings and neck show clear signs that meat is not fresh. "The raw chicken and eviscerated, being in the fridge, do not stay there more than 2 or 3 days. If frozen can last 5 months " reiterated Bustamante.

is elementary that when you decide to buy chicken, is directed at known sites and verify that the butchers are at least basic standards of food safety and handling as good hygiene of the establishment, "shopkeepers should your fingernails short and clean hands or gloves should keep cutting tools clean and bear meat white uniform and cap mouths "suggested Alexander Castillo, a butcher of Central Meats Veleñita.

Once you have food at home should wash externally and internally with plenty of water. Taking into account the above recommendations, you can cook the chicken to your liking, in whole or in pieces, fried, roasted, stewed, steamed or grilled, it is important to prevent disease and poisoning.

Remember that if you find inconsistencies in any facility in Bogotá, Public Stage gives you the opportunity to denounce or leave comments.

Writer: Cindy Castiblanco Herrera

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¿Conoce usted la calidad de la carne que consume? – Reportaje

you ever eaten meat last? Did you know that the texture of the meat varies with method of killing in the slaughterhouse for cattle? There are generally two ways, first is to blows on the back or head and the second, works by electric shocks. According to the INVIMA, you must choose the method that will cause less suffering to the animal, because this way your muscles are not stressed and therefore, the meat will not be rigid.

"Before the meat hits the market the refrigerator should do physical-chemical and microbiological. Often people prefer to buy meat red light, however, is also a good sign if you have a red-brown. When the meat turns black and dark green, it indicates the presence of mold, "says Dario Becerra, a chemical engineer Sibema Processed Foods.

To identify the health condition of a refrigerator or butcher note that the operators must have the appropriate clothing, plastic gloves (the hand that holds the piece of meat should be covered by a fabric glove surgical steel) white gown, surgical cap and face mask. In addition, instruments that work on meat must be stainless steel (surgical) facility to be disinfected and must present a neat, free of infectious agents such as fruits, vegetables and tubers (potato).

As for the quality of meat "play an important role in feeding, genetics within the same race, because it can determine the amount of fat cover should have the animal at slaughter ( is recommended to be between 3 or 4 mm), is especially important when you pray will process cold in the fridge " says Ariel Jiménez, Coordinator of Research and Development Asocebu.

Similarly, for the preservation of meat, it is essential that the cold chain is not broken, then the temperature should never exceed 4 degrees Celsius. Otherwise, you can disinhibit microbial contaminants that are a biological hazard for people who consume it.

But Will the carnage of the Town of Kennedy meet the above requirements?

Made by: Natalia Pinilla and Fernando Barajas

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ENTREVISTA

Interview with Alvaro Morales, medical specialist internal medicine at Kennedy Hospital.

What kind of meat contamination cases have been presented at the Kennedy hospital?
Kennedy Hospital is the third level, but reach only patients referred by a hospital for second and first level that most likely if contamination of meat, but these are not the most common cases in this hospital, it is difficult find patients who arrive with this type of disease, brucellosis is actually controlled at the level of government and they are outstanding livestock is slaughtered and the slaughter, just an outbreak of FMD and brucellosis is detected immediately and allows us control, but for us physicians is rare to see such cases.

What are the symptoms of poisoning with meat?
Nausea, vomiting, malaise, weakness, skin manifestations of allergies in both pediatric and adults in emergencies do not recall any cases of poisoning from meat really, it is not common.

But if there are cases registered?
If they exist, but patients consulting a first level hospital or health centers as it is very controllable, a general practitioner is controlled and are not fatal.

What would be the ideal treatment?
General measures, these patients have no appetite and do not eat, we have to get dehydrated and hydrated, if a bacterial infection such as brucellosis is given an antibiotic and serum and the patient recovers at home with oral antibiotics.

If a person eats contaminated meat can lead to death?
If you can get, but is not expected as it is controlled in fact very rare and more in Bogotá with the system we have as good health.

Does the treatment would be equal across the population in either children or adults?
Yes, it is the same, the child is more susceptible in terms of hydration, resist less, but in general are patients with good prognosis. What

steps you should take the patient? Complete
treatment and diet while establishing the gut, but since it is a source capable of producing an epidemic, we should think about finding where it comes from the contaminants and track, now, in case of brucellosis or fever Typhoid, what happens is that in a hospital as that of Kennedy, has a floating population of Bogotá is not in many cases, but it is a rare disease, but is not very common, and must report it to the national level.

How small the infection can affect the patient's life in a drastic?
If affects the sense that disabled while the disease is not solved, about five days in bed but does not pass over, in fact have to be careful with home remedies that are not very good in these cases. All is well worked in the district health network, some people have direct access, but in cases like Simon Bolivar GPs will settle it, but they are not replicas diseases in the future.

At what point can be aggravated?
joints has a consequence, immediate manifestations, patients with infections in the spine, would be seen by brucellosis and more are extradijestiva that serious arthritis in the spine and lower back pain with inflammatory symptoms, but will recover the antibiotic in house.

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Visita nocturna al frigorífico "Carnes Angus"

March 12 at 12:30 am. Public Stage for a visit to the fridge Angus Meats, located in the Cra 80 G No. 2-34 South (Across the renowned Plaza de Mercado "Las Flores", the City of Kennedy). In order to know the process of deboning of beef and especially the safety measures taken into account in the establishment.

Here, we present a photo spread that shows some of the most important steps of the process:

Made by: Natalia Pinilla Marquez