Ammonia in your burger

I will never eat fast food hamburgers again:

Beef Products Inc., figured out a way to process and treat the inedible bits from the carcass — bits that “typically include most of the material from the outer surfaces of the carcass,” the article reports. The processed filler, when mixed into ground beef, is intended to reduce the cost of beef and thus boost profit margins.

However, a considerable amount of dangerous bacteria like salmonella and E. coli O157:H7 is present in the “outer surfaces” such as the skin itself. So Beef Products began to blast its filler product with ammonia to kill the bacteria. Ammonia.

And they’re still doing it.

The only problem was that it tasted terrible, so they apparently began to use less ammonia.

Meanwhile the USDA exempted Beef Products filler from inspection, since the ammonia would do the trick. Do you see where this is headed?

Yeah. Ammonia burgers with E. coli garnish.

Most of the news coverage of this breaking story deals with contamination by the pathogens the ammonia is supposed to kill. Considering the millions of burgers served not just at McDonald’s and Burger King every year but in taxpayer-funded school lunches, that is an important concern.

However, I’d like to know whether any studies have been done on the long-term effects of eating ammonia-laced beef trimmings that one FDA regulator called “pink slime.” Beef Products, Inc. founder Eldon Roth boasts that his product is in 70% of the hamburgers served in America.

Not in my house, not anymore. No more frozen ground beef.

Heads should roll at the USDA over this.

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