Lean Finely Textured Beef, or Pink Slime as it was dubbed way back in 2002 by Dr. Gerald Zirnstein of the USDA, is finally getting the negative and outraged attention it deserves! In an article yesterday by Helena Bottemiller at Foodsafetynews.com,
“Responding to widespread consumer concern, the nation’s second and third largest grocery chains, Safeway and SuperValu, will stop selling Lean Finely Textured Beef (LFTB), otherwise known as ‘pink slime,’ ABC World News reported Wednesday. . .”
We can thank Jamie Oliver for really getting aggressive about Lean Finely Textured Beef (Pink Slime) in 2011, and more recently a blogger named Bettina Siegal for bringing up again this month,
“Last spring, celebrity chef Jamie Oliver sparked interest in the topic after railing against the product on his ABC reality show. He called the “clever scientific process” shocking and a breach of consumer trust and referred to LFTB as “shit.” Fast food giants McDonald’s, Taco Bell, and Burger King all dropped LFTB several months later. . . ‘Pink slime’ caught fire again this month when Bettina Siegel, a mom and blogger, petitioned USDA to remove the product from school lunches. Since launching her petition at change.org, she has attracted nearly a quarter of a million signatures.” Read the whole article here
My guess is that Pink Slime is only the tip of the iceberg when it comes to the questionable safety and quality of the food being offered up by the American food industry. I hope the whistleblowers and exposes about the deplorable quality of our industrialized food system continues. Kind of like today’s article by John Munsell of Foodsafteynews.com
Foodsafetynews.com published an even better story today about how contaminated food gets into our food supply in the first place. It asks why do we even need to kill pathogens in what is already labeled “FOOD” to be consumed by people and pets?
A few choice words by John Munsell from his post called Why do Beef Trimmings Need to be Sanitized? Regarding the fact that this Lean Finely Textured Beef crap is allowed to be contaminated at the slaughter houses and delivered to the processors and distributers as a food product already contaminated with E. Coli and other deadly microbial pathogens.
“. . . As such, Americans are virtually guaranteed ongoing disease outbreaks from contaminated meat, because USDA refuses to implement enforcement actions at the source of the contamination, preferring to use its regulatory authority at smaller downstream plants that are easier enforcement prey and lack the political clout and financial wherewithal enjoyed by the multinational slaughter behemoths. . .
This intentional USDA oversight has spawned the need for development of additional antimicrobial interventions, such as treatment with ammonia hydroxide. We should not pillory BPI or Eldon Roth for using this intervention, because it actually makes ground beef safer. . .
Industry leaders who improve the safety of our food are the unsung heroes here, while USDA is the true villain, and needs to be brought to accountability”.
Read the article here to get a great perspective on the subject: