transition paragraph into the invisible food toxins

Which paragraph is better?  Or should I even use either of them?  Are they “readable”?  Do they have a “voice”?

While we focus on nutrition, getting enough vegetables, calcium, and protein, drinking plenty of water while taking our daily dose of chewable Flintstones Vitamins; we take for granted that the integrity
of our food has not been violated. Common sense tells us to not drink the milk when it spills out of the carton in chunky globs. Don’t eat the salad when it the lettuce has browned and liquefied. Throw away
that loaf of bread if it is turning blue.(OR IS THAT GRAY? OR GREEN? WHAT COLOR FITS HERE????) Maggots are not a food group listed on the U. S government’s food pyramid ( http://www.mypyramid.gov/) and no
normal person would chow down on rotting meat. The stench and the putrescent appearance instinctively indicate (IS THERE A BETTER WORD HERE? WHAT ELSE FOR ‘INDICATE’? i WANT TO CONVEY HOW IT
INTERNALLY-UNCONSCIOUSLY-AUTOMATICALLY MAKES US DRY HEAVE) spoilage. That is why purple Ketchup is just plain wrong.

(OKAY I’LL PROBABLY LEAVE OUT THE “PURPLE KETCHUP REMARK..BUT AND YES THEY DO SELL IT! AND BECAUSE I HAVE KIDS, I HAVE BOUGHT IT…THAT MIGHT BE WHERE ERIN- OR WAS IT DAVID GOT THE IDEA TO EAT A PEANUT BUTTER AND KETCHUP SANDWICH…YES, PURPLE KETCHUP IS WRONG, WRONG, WRONG…GOSH, I COULD HAVE DONE AN ESSAY ON THAT TOPIC ALONE..HAHA)..

Food borne illnesses are caused by eating poison and/or food contaminated with bacteria and/or pesticides. It is not just common sense that tells us to not drink the milk when it spills out of the carton in chunky globs. What makes us cringe from eating a salad when the lettuce has browned and liquefied, or agree unequivocally to toss that bluish gray loaf of bread, actually comes from the”…”anterior insular cortex or part of the brain’s outer layer, known as ‘grey matter’, which deals with higher functions….”While scientists debate whether revulsion is a primal response or culturally taught, it is universally agreed that no normal person would chow down on rotting meat. The blinding stench and the putrescent appearance that indicate food spoilage causes us to instinctively recoil, and feel sickened at the sight and smell of foods that would be dangerous to ingest. That is why on appearance alone, Heinz Funky Purple Ketchup is just plain wrong.

The gut-wrenching death of a child from eating food seems improbable to happen in the United States. We are a first world nation.We have standards and regulations to protect us from tainted foods. We have the FDA (Food and Drug Administration) who according to their website is ” responsible for protecting the public health by assuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation.….” We have the FSIS whose mission statement reads, “The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.”Under the FDA we have CFSAN “Center for Food Safety and Applied Nutrition” whose goal is to “minimize food borne illness” in produce from “production to consumption” Then there is >prioritizes and controls potential hazards in food production. We have all of these agencies to over see that sanitation standards are met so that tainted food does not enter our food supply.With that said, tragically, food borne illness is not just a third world country occurrence.It happens here. In the United States it is estimated that “food borne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year” According to the Kaiser Permanente website, over 40,000 cases of salmonella food poisoning are reported in the United States annually, but the actual number of infections may be “30 or more times greater” because milder cases most often go unreported.

The most common food pathogens are salmonella, Escherichia coli< (also known as E coli), campylobacter, and calicivirus. There are actually many types of Salmonella bacteria. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common in the United States. Salmonella Typhi, also known as Typhoid Fever, is one strain (of salmonella) that infected people in the early 1900s. People were sickened, and some died because a symptomless carrier of the bacteria, Mary Mallon, prepared and cooked food for which they ate. Her denial of being the cause of spreading illness and insistence to keep cooking for others, despite being forbid by the New York Health authorities to do so, immortalized Mary Mallon as “Typhoid Mary” in our history books. Even in the online dictionary (http://ww.dictionary.com) “Typhoid Mary” is recorded as a term for “a carrier or transmitter of anything undesirable, harmful, or catastrophic.” Campylobacter is usually acquired by eating undercooked chicken or other food that has been contaminated with juices dripping from raw chicken. According to the CDC website, E coli “infections start … when you get tiny (usually invisible) amounts of human or animal feces in your mouth.”