I. Background
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| Collaborator |
An interesting report came out recently which supports the Dredd Blog hypothesis that "the-mass-production-of-animals-for-food" industry is a source of SARS-CoV-2 incursion into other animals and humans (On The Origin Of The Home Of COVID-19, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34).
That report has two key factors to take note of:
The first factor to take note of is:
"Bacteria from meat could be responsible for more than half a million urinary tract infections in the United States every year, a new study says.
E. coli is an often-harmless bacteria that’s 'part of the normal bacterial environment in the intestines in humans and animals,' said Dr. Craig Comiter, a professor of urology and obstetrics and gynecology at the Stanford University School of Medicine who was not involved in the new study."
The second factor to take note of is:
"Some [E. coli] strains can be dangerous, causing diarrhea, respiratory illness and pneumonia, according to the US Centers for Disease Control and Prevention.
Researchers have long known of a link between E. coli and UTIs, an infection in any part of the urinary system, including the kidneys, ureters, bladder and urethra; the bacteria causes 6 million to 8 million UTIs in the US every year.
But the new research suggests that more of these infections may be linked to E. coli from meat than previously known."
(Food-borne Bacteria from meat could be causing ... UTIs, emphasis added). A previous report points out a third factor to take note of:
The CDC estimated that 48 million people get sick from various foodborne illnesses in the United States each year. Of those, approximately 128,000 are hospitalized and 3,000 die.
Experts stressed, however, that the data does not apply to the current pandemic of Covid-19, the disease caused by the coronavirus SARS-CoV-2 [how do they know if they don't know what microbe hosts the SARS-CoV-2 virus?].
'There’s no evidence right now to support transmission of Covid-19 by our food supply,' said Dr. Patricia Griffin, chief of the CDC’s enteric, or intestinal, diseases epidemiology branch [again, how do they know if they don't know what microbe hosts the SARS-CoV-2 virus?].
'Covid-19 is caused by a different pathogen [again, how do they know if they don't know what microbe hosts the SARS-CoV-2 virus?], with a different mode of transmission, different biology, different epidemiology,' said food safety expert Benjamin Chapman, a professor in the department of agricultural and human sciences at North Carolina State University, who was not involved in the report [yet again, how do they know if they don't know what microbe hosts the SARS-CoV-2 virus?].
'The foodborne pathogens that we’re talking about here are ones that we have identified for years that cause millions and millions of illnesses from consuming food. We don’t have any examples or any history of Covid-19 being transmitted by food at all,' Chapman said. [and again, how do they know if they don't know what microbe hosts the SARS-CoV-2 virus?]"
(Foodborne illnesses continue to rise as efforts to prevent them fail, emphasis added). Those statements by Dr. Griffin and Dr. Chapman are not substantially correct (for example: "The principal driver of zoonotic diseases (such as the virus Sars-Cov-2, which spread from animals to humans) is industrial animal agriculture" ... The Guardian; cf here, here, and here).
Even though Dr. Chapman can be entirely correct when he says: "We [he and his 'stakeholder collaborators'] don't have any examples of any history of Covid-19 being transmitted by food at all".
That does not mean that others do not have that information [others do].
Dr. Chapman is in effect a businessman who runs FoodCoVNET:
Read more at: https://foodcovnet.ces.ncsu.edu/foodcovnet-university/
"The FoodCoVNET University for Businesses training course is focused on providing the necessary knowledge and information needed to manage COVID-19 within businesses as restrictions are relaxed. These courses provide a consistent approach based on state and national guidelines. The program is designed to incorporate the best available science in social and physical distancing, employee heath[sic], and cleaning, sanitizing, and disinfection is presented considering adult education and behavior theories. Each of these short training sessions is designed to be less than 30 minutes long and delivered online in an engaging and interactive format."
(FoodCoVNET, emphasis added). The FoodCoVNET "university" has a "Council of Stakeholder Collaborators".
The majority of them would not make it on a jury in litigation of these issues:
"Betsy Booren, Consumer Brands Association, Chris Blasinsky, National Association of Convenience Stores, Donna Garren, American Frozen Foods Institute, KatieRose McCullough, North American Meat Institute, Jennifer McEntire, United Fresh Produce Association, Lee Sanders, American Bakers Association, Max Teplitski, Produce Marketing Association, Hilary Thesmar, Food Marketing Institute" ...
(FoodCoVNET stakeholder collaborators). In other words they are not "disinterested persons" in terms of having a financial or similar stake or interest in the subject matter, and are therefore technically biased.
III. Further Analysis
There is no indication from Dr. Griffin as to what microbe the SARS-CoV-2 virus "calls home", i.e., there is no indication in the scientific papers to date that indicate what microbe hosts the SARS-CoV-2 virus.
In fact, with that in mind, we can say that it could be the very E.Coli they finger for a host of diseases and death.
Neither Dr. Griffin nor Dr. Chapman are virologists.
So, let's inquire of some of the experts on viruses (because SARS-CoV-2 is a virus, not a bacteria, not a single-celled microbe):
"Viruses must establish an intimate relationship with their hosts and vectors in order to infect, replicate, and disseminate; hence, viruses can be considered as symbionts with their hosts. Symbiotic relationships encompass different lifestyles, including antagonistic (or pathogenic, the most well-studied lifestyle for viruses), commensal (probably the most common lifestyle), and mutualistic (important beneficial partners). Symbiotic relationships can shape the evolution of the partners in a holobiont, and placing viruses in this context provides an important framework for understanding virus-host relationships and virus ecology. Although antagonistic relationships are thought to lead to coevolution, this is not always clear in virus-host interactions, and impacts on evolution may be complex. Commensalism implies a hitchhiking role for viruses—selfish elements just along for the ride. Mutualistic relationships have been described in detail in the past decade, and they reveal how important viruses are in considering host ecology. Ultimately, symbiosis can lead to symbiogenesis, or speciation through fusion, and the presence of large amounts of viral sequence in the genomes of everything from bacteria to humans, including some important functional genes, illustrates the significance of viral symbiogenesis in the evolution of all life on Earth."
(Symbiosis: Viruses as Intimate Partners, Annual Review of Virology, Volume 4, 2017, Roossinck, pp 123-139, emphasis added). So, I repeat what I wrote in the previous post of this series: "The cause of "long covid" is the failure to identify the home [host] microbe of the SARS-CoV-2 virus."
IV. Closing Comments
Let me refresh my memory with a quote from a previous series:
"Let's consider some questions a serious and competent detective would ask in order to detect the nature of a suspect.
As to a suspect virus, can it reproduce/replicate itself:
"As viruses are obligate intracellular pathogens they cannot replicate without the machinery and metabolism of a host cell. Although the replicative life cycle of viruses differs greatly between species and category of virus, there are six basic stages that are essential for [pathogenic] viral replication."
(On The Origin of the Genes of Viruses - 14). One has to wonder if Dr. Chapman's "stakeholders" have the intent to cover up the name of the host of the SARS-CoV-2 virus because mass-produced food is what they sell as collaborating members of "the-mass-production-of-animals-for-food" industry?
In the video below a microbe is destroyed by an antibiotic chemical of some sort which causes its internal matter to spill out into the meta-host (animal or person).
This matter that is spilled out includes viruses at various stages of reproduction taking place inside the microbe (what happens if E.Coli in food a person eats has some SARS-CoV-2 virus in whole or in part within it and this happens to that E.Coli?).
The previous post in this series is here.
This food problem goes all the way to the microbial world. "The great nutrient collapse" (Link).
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