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THE UNITED STATES Coast Guard ended its search for over 30 missing people yesterday after a boat capsized off the Florida coast last weekend in a suspected human smuggling tragedy.
Search teams had earlier recovered five bodies from around 40 people who were on the boat, before Coast Guard captain Jo-Ann Burdian announced the rescue operation had been called off.
The decision was made “with much regret” after taking into account the weather conditions, the absence of life jackets on the boat and the time elapsed since the incident, Burdian said in a statement.
The Coast Guard sounded the alarm morning after a man clinging to a capsized vessel was rescued on Tuesday.
He told authorities he had left the Bimini Islands in the Bahamas on Saturday with 39 others, none of whom were wearing life jackets.
As the search proceeded this week, hopes for the missing people – stranded in cold Atlantic waters with no life jackets or supplies – dwindled with Burdian saying on Wednesday there was little hope of finding survivors.
Burdian has said the failed journey was suspected to be a human smuggling venture, as it occurred along a route commonly used for such clandestine trips from the Bahamas to the United States.
Human smugglers are known to use the Bahamas – a group of islands near the Florida coast – as a jumping-off point for getting people, many from other Caribbean countries such as Haiti, into the United States.
Bimini, the westernmost district of the Bahamas and its closest point to the US mainland, is approximately 130 miles from Fort Pierce Inlet.
Hazardous voyage
Late Tuesday the Coast Guard intercepted a sail freighter packed with 191 people, reportedly all Haitian, 40 miles southwest of Great Inagua in the Bahamas, due to “safety of life at sea concerns.”
“The Coast Guard maintains a persistent presence patrolling the waters around Haiti, the Dominican Republic, Cuba, Puerto Rico and the Bahamas, to help prevent loss of life on the high seas,” David Steele, Coast Guard liaison officer at the US Embassy in Haiti, said in a statement.
“These grossly overloaded vessels operate without proper safety equipment and are not built for these hazardous voyages.”
Today, 32 people were rescued after a boat capsized five miles west of Bimini in another suspected human smuggling attempt, according to the US Coast Guard and the Royal Bahamas Defence Force.
Spikes in the number of people trying to reach the United States from the Caribbean have accompanied upheavals in the region.
US authorities noted an increase in migration from Cuba by sea in recent months. In July, the country saw scores of demonstrations triggered by economic strife, medical and food shortages and anger at the government.
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The one with the least amount of preservatives in it….
I found a mc Donald’s hamburger under the car seat the other day one Of my kids must of dropped it, it has to be at least 2 months old but by god it did look tasty when I say it look good there was nothing wrong with it once you unwrapped the packaging, S0 I said nothing and gave it to the Hubbie Ha Ha silly old fool ate it too, :)
Jaysus you could of killed him…… Oh I get it you have him well backed
Hilary – I hope he don’t read the journal or your screwed lol
Brennan’s whole grain bread has a shelf life of nanoseconds.
Aldi Brown and pitta breads will go mouldy within two days of opening, I’ve tried everything to slow the process, (including, stupidly, the fridge), nothing seems to slow the process. Their Brown bread is gorgeous. I now open a pack and immediately freeze half of it. This works, but it’s not ideal. Any suggestions?
Slight warming in oven couple days in
@Paul, try a sprinkle of their Solesta Olive oil on your Aldi bread and you will just have to have some more thus eliminating any problems of surplus :-)
In California, where I hail from, bread doesn’t mold for weeks. It goes concrete-hard before it molds. When I got to Ireland, I was shocked (—shocked, I tell you!) to see it mold in mere minutes. Is the climate? It rains from September through April in California, but it still doesn’t yield moldy bread.
I will ponder this puzzle for many years, I’m afraid.
American bread is full of preservatives
Just look at wonder bread the one thing you notice between the two is the freshness of Irish bread
I think it might be that the bread in America contains far more preservatives? P.s I’ve never seen bread mould in minutes, not in Ireland or anywhere else.
More sugar in American bread, gives it a more cake like consistency.
Cakes go hard when they go off, then go mouldy.
American bread, like their chocolate and cheese is over processed sh1te.
Cakes go hard , biscuits go soft make the Jaffa cake a tiny actual cake
American bread is full of crap to stop mould
Processed and preserved! Not just your bread but so many other foodstuffs in the USA!
It partly explains why your are no. 1 in the world… in obesity and overweight!
Mexico is world no1 America is no 2
Thats because in America they put corn syrup or fructose syrup in bread which inhibits mould growth. The shelf life of bread is far extended but American bread can contirbute to obesity and diabetes.
And don’t store it in fridge
Why?
Water molecules detach themselves from the starch molecules and the starch molecules begin to take their original shape and harden again. The cool temperatures of the refrigerator make the dehydration process happen more quickly, specifically, about six times as fast via the process listed above.
vlad,
put down the books, go to the pub nearest to u and get sloshed……………………
So you probably don’t eat bread in your part of the world, Vlad?
he eats breaded fish…………….lol, sorry.
The hotter the bread when packed, the quicker it goes off because it ‘sweats’ more in the packaging and this facilitates the growth of mould. Of course, like any other food, the more preservatives in the product the slower it goes off….so food spoiling quickly is probably a sign it has fewer preservatives.
That’s very interesting Vlad.
My mum always keeps her sliced bread in the fridge, she swears it lasts longer.
Correct, the amylose and amylopectin in the starch in bread hydrogen bond with each other and the starch crystalises when cold and makes the bread hard. This is the process of staling and putting bread in the fridge causes this process to speed up.
Well done to Henrietta. Taking everyday questions and finding a scientific answer is the basis of science. Before we explore the solar system, we need to know the answer to certain things in our own kitchens.
Wow ! Could this be the scientific breakthrough of the century?
And what questions were you asking at her age and trying to find an answer for?
Working out how many times he could do it in one day, like everybody else.
Bernard – I’ve been up there every year for the past 10 years and it elates me to see really innovative projects, but FFS who really gives a sh*t about which gets moldier first? I’m pretty sure its in Louis Pasteur notes if we really wanted to know.
Who really gives a ****.
Well I think the fact that this young girl is concerning herself with why bread moulds or doesn’t is a very good thing for her and hopefully, she will ask herself more questions and try and solve those. That is the basis of the Young Scientist, encouraging young people to ask questions about science and answer them.
Fair play to her
Very creative yet simple
I hope she won something
I’d imagine wine would get ya mowldier than bread?
What kind of “science experiment” is this?
Give the kids some encouragement Margaret, it’s a better type of experiment than the scrotes get up to.
Food science and the discovery and invention of new ingredients is actually one of our most important industries, but don’t let that distract you from criticising the effort and work of a teenager in the area
I’m well aware of the importance of food science but hanging around to see which bread goes mouldy quicker isn’t the sort of stuff you would expect to see at a young scientist competition.
Another exhibition involved doing a survey about people’s feelings regarding climate change. Conclusion? That most people don’t really care. Groundbreaking!
I think we should aim a little higher
than this
It is easier to spot on white bread.
Considering mould is usually white before it is green, I think that might be a tad wrong.
Slow us more female scientists. If you show a male one that is sexiest.
Brown bread does not have more nutrients that white bread apart from fibre..unless you include seeds in the production, which you could just as easily do to white bread.
have your say