This NYT investigative article
focuses on the serious problems that have stemmed from a large beef producer’s
(Beef Products, Inc.) innovation of using ammonia to treat ground beef product,
in an attempt to eliminate serious bacteria such as E. coli and salmonella. The
thorough piece details how the company developed the technology as a way to
utilize fatty beef trimmings into their product - trimmings which typically
contain higher amounts of bacteria. However, the article implies that the
uniformity of ammonia levels used is not concrete – too high a percentage makes
the product unpalatable, while too small a percentage does not eliminate the
bacteria, making it potentially lethal.
This serious problem of ammonia-infused beef (which
is not required to be labeled as such), was discussed over a year ago in an
op-ed by GAP Public Health Associate Amanda Hitt.
Also in food safety news today, there
is a serious E. coli outbreak, the cause of which has been traced back to an
Oklahoma meat company (WashPost). That company, National Steak and Poultry,
has recalled nearly a quarter-million pounds of beef.

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