Do you know how many cases of foodborne botulism from canned foods were reported in the U.S. in 2008? Only 18 %u2013 out of over 300 million people and tens of billions of meals! The reason that botulism has been virtually eliminated in America is because we have perfected canning techniques using bisphenol A (BPA), which keeps food safe to eat over time.
The U.S. House of Representatives overwhelmingly passed bipartisan food safety legislation in July 2009. The effort was led by Rep. John Dingell (D-MI), a champion of food safety on Capitol Hill. More than a full year later, the Senate still hasn't acted on this legislation. So what's the hold up? Sen. Dianne Feinstein (D-CA) is trying to put a ban of BPA in the bill. But BPA is what keeps us safe from botulism!
BPA is a crucial part of food safety because it's used to make the linings of cans that food is packaged in. Without BPA, food is less safe, it could spoil before you eat it and increase your risk of botulism poisoning! That doesn't sound very safe, does it?
Sen. Feinstein's concern about BPA is based on imaginary "potential" problems, rather than scientific facts. Scientists have conducted hundreds of tests on BPA and not a single one has ever shown that BPA causes harm to anyone -- not fetuses, pregnant women, infants, children or adults. On the contrary, BPA is one of the most tested chemicals in the world.
Sign the petition NOW supporting Rep. Dingell%u2019s efforts to get a food safety bill passed without a ban on BPA! Your health depends on it!
