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Entries in Ground Beef (7)

Wednesday
Jun062012

'Pink Slime': America's Schools Say 'No'

iStockphoto/Thinkstock(WASHINGTON) -- Given the choice, most school districts in America are saying "no" to lean finely textured beef, more commonly known as "pink slime" after ABC News exposed its widespread use.

The United States Department of Agriculture said that only three states participating in the National School Lunch Program (Iowa, Nebraska and South Dakota) have chosen to order ground beef that may contain LFTB.

The beef filler was at the center of a social media firestorm earlier this year prompting public outcry for better labeling practices and petitions to remove the product completely from schools. The USDA, which runs the school lunch program, reacted by allowing school districts to make their own choices about whether to order pre-formed beef patties that may contain LFTB or bulk beef without the controversial filler.

LFTB is a filler made of fatty bits of beef that are then heated and treated with ammonia to kill bacteria. The USDA maintains that the product is safe to eat and reduces the overall fat content of beef products.

School districts filed their orders for the 2012-2013 school year and only the three states where the principal maker of LFTB, Beef Products Inc., had factories chose the so-called pink slime product.

"Given some of the alarmist reporting and blogging that consumers have seen and read about lean finely textured beef, it's not surprising, though still distressing, to see school districts make the choices they have," said Janet Riley, senior vice president of public affairs at the American Meat Institute, in a statement to ABC News.

Products containing LFTB are also more affordable to school districts, estimated to cost 3 percent less than beef not containing the filler, which "translates into millions of dollars nationwide," said Riley.

"These decisions unnecessarily place further pressure on school budgets that are already struggling to fund teacher salaries and the like," he added.

As of May 18, states had requested more than 20 million pounds of the bulk beef not containing LFTB. Orders for beef that may contain the filler totaled about 1 million pounds. The USDA purchases about 60 percent of the ground beef used by U.S. school districts.

Fast food chains were the first to reject LFTB in its burgers. McDonald's, Burger King and Taco Bell all dropped it after initial media reports. Wendy's eventually took out ads in major newspapers saying it never used "pink slime." Later, grocery store chains, including Whole Foods, Publix and Costco would tell ABC News they have never sold products containing LFTB. Grocery giant Safeway told ABC News in March they will no longer be carrying beef products containing LFTB. Others followed, and BPI has shut all but one of its factories.

Under pressure from the public for better labeling practices, the USDA also announced in April that they will approve requests from ground beef producers to voluntarily label their products containing LFTB. Labels could read: "Contains Lean Finely Textured Beef" or "Contains Lean Beef Derived from Beef Trimmings."

Copyright 2012 ABC News Radio

Monday
Jun042012

USDA Expands E.Coli Testing of Ground Beef

iStockphoto/Thinkstock(WASHINGTON) -- Food inspectors from the U.S. Department of Agriculture will start testing ground beef for six additional strains of the dangerous bacteria E. coli beginning on Monday. The new, quicker testing is designed to detect contaminated meat faster -- before it enters the food supply.

"These strains of E. coli are an emerging threat to human health and the steps we are taking today are entirely focused on preventing Americans from suffering foodborne illnesses," Agriculture Secretary Tom Vilsack said. "We cannot ignore the evidence that these pathogens are a threat in our nation's food supply."

Samples testing positive for a dangerous strain of E. coli will be taken out of stores and could be subject to a recall.

There are currently more than 700 different strains of the bacteria. Food scientists say most types are harmless, but some can attack your intestines and cause serious problems.

Copyright 2012 ABC News Radio

Tuesday
Apr032012

Are LFTB, or ‘Pink Slime,' Safety Claims Meaningful to Consumers?

Rob Melnychuk/Getty Images(NEW YORK) -- The makers of Lean Finely Textured Beef, called “pink slime” by critics, insist their product is not just a cheaper filler added to fresh ground beef, and say it makes beef safer.

And, because LFTB is treated to kill pathogens, and since 2009, every box of LFTB has been inspected and held until it is cleared before shipping, manufacturer Beef Products Inc. claims that use of its product has never led to any deaths or sickness.

BPI owner Eldon Roth told supporters Saturday, “If your grocer doesn’t have our product in their ground beef, they don’t have the safest ground beef they could have.”

But four food safety experts interviewed by ABC News disagree, and they say it’s impossible to back up BPI’s claim for several reasons.

First, LFTB is not a stand-alone product. You cannot buy it at the grocery store.  As BPI said at its news conference, its “a different texture, and that is a finely, a fine texture.”

It is not the same as ground beef; the company concedes consumers would not recognize it as hamburger. In fact, it has the consistency of a “meat jello,” according to a former USDA microbiologist who studied the material.  So, even if the ammonia gas spritz it gets at the BPI plant is effective in destroying e-coli and other pathogens, the consumer never eats that product on its own.

Instead, LFTB is added to fresh ground beef, at a 15 percent ratio. Does that make the beef it’s added to safer?

At its news conference, BPI conceded the ammonia treatment of its product has no effect on the ground beef to which it is added.

When asked if LFTB kills pathogens in the beef it’s added to, BPI’s director of quality assurance Craig Letch said, “We cannot say that.”

Bill Marler, a noted food safety attorney who has sued the meat industry over e-coli and has toured the BPI plant and has praised BPI’s efforts at food safety in the past, told ABC News Tuesday that it is incorrect for BPI to say its product makes the beef supply safer.  Because, if it is added to contaminated ground beef, it will have no effect on the e-coli or other pathogens; the ground beef it's added to will still be contaminated after the so-called “pink slime” is mixed in.

Carl Custer, the former USDA microbiologist who opposed the inclusion of LFTB in ground beef, agrees the 15 percent change would be “hardly significant.”

Could 100-percent fresh beef actually be more risky because processors would be replacing the 15-percent ammoniated LFTB with untreated meat?

Michelle Simon, a public health lawyer, author of Appetite For Profit and a frequent critic of the meat industry, said, “This logic makes no sense.”  She warns of the potential risk, “Remember, the entire purpose of this stuff is to extend supply, right?”

“So it could even be argued that, far from making the beef supply safer, LFTB just helps spread the entire (unsafe) meat supply even further,” Simon. "When you consider that it makes beef cheaper, which of course results in more people eating ground beef, you are exposing more people to our contaminated meat supply.”

And Bill Marler adds, “There is no real recent evidence LBTF is any safer than regular ground beef, just BPI claims.”

And since the meat industry is so in tune to keeping e-coli out of the ground beef supply, he says, “It won’t let the wheels come off on safety without pink slime on the market, it will just test more.”

As for BPI’s claim that no one has ever been harmed by a LFTB-made hamburger, that may or may not be true. It’s impossible to prove or disprove, say food experts, because the USDA does not trace food poisoning outbreaks back to the processor.

Michelle Simon says, “Of course people have gotten sick eating beef with this stuff in it. We just cannot prove where the bugs came from.”

And according to a 2009 Pulitzer Prize-winning article in The New York Times, a hamburger patty containing LFTB was linked to the paralysis suffered by dancer Stephanie Smith.

Records obtained by the Times showed “ten percent of Ms. Smith’s burger came from Beef Products.”  And the article said “federal school lunch officials found e-coli in Beef Products material in 2006 and 2008, and again in August” 2009, leading the company to begin its inspect-and-hold program.

For these reasons, both Marler and Simon say BPI’s broad claim that its product makes ground beef safer is misleading.

Now, the USDA has endorsed -- but not ordered -- the labeling of ground beef containing LFTB.  The USDA has announced that beginning Tuesday its inspectors will certify that ground beef voluntarily labeled as either “contains Lean Finely Textured Beef” or labeled “LFTB free” will be inspected to ensure it is true to its new label.

BPI released a statement endorsing the plan, saying it is the first step to restoring the reputation of its product.

Copyright 2012 ABC News Radio

Wednesday
Mar072012

Seventy Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’

Hemera/Thinkstock(WASHINGTON) -- Gerald Zirnstein grinds his own hamburger these days. Why? Because this former United States Department of Agriculture scientist and, now, whistleblower, knows that 70 percent of the ground beef we buy at the supermarket contains something he calls “pink slime.”

“Pink slime” is beef trimmings. Once only used in dog food and cooking oil, the trimmings are now sprayed with ammonia so they are safe to eat and added to most ground beef as a cheaper filler.

It was Zirnstein who, in a USDA memo, first coined the term “pink slime” and is now coming forward to say he won’t buy it.

“It’s economic fraud,” he told ABC News. “It’s not fresh ground beef. …It’s a cheap substitute being added in.”

Zirnstein and his fellow USDA scientist, Carl Custer, both warned against using what the industry calls “lean finely textured beef,” widely known now as “pink slime,” but their government bosses overruled them.

According to Custer, the product is not really beef, but “a salvage product …fat that had been heated at a low temperature and the excess fat spun out.”

The “pink slime” is made by gathering waste trimmings, simmering them at low heat so the fat separates easily from the muscle, and spinning the trimmings using a centrifuge to complete the separation. Next, the mixture is sent through pipes where it is sprayed with ammonia gas to kill bacteria. The process is completed by packaging the meat into bricks. Then, it is frozen and shipped to grocery stores and meat packers, where it is added to most ground beef.

The “pink slime” does not have to appear on the label because, over objections of its own scientists, USDA officials with links to the beef industry labeled it meat.

“The under secretary said, ‘it’s pink, therefore it’s meat,’” Custer told ABC News.

ABC News has learned the woman who made the decision to OK the mix is a former undersecretary of agriculture, Joann Smith. It was a call that led to hundreds of millions of dollars for Beef Products Inc., the makers of pink slime.

When Smith stepped down from the USDA in 1993, BPI’s principal major supplier appointed her to its board of directors, where she made at least $1.2 million over 17 years.

Smith did not return ABC News’ calls for comment and BPI said it had nothing to do with her appointment. The USDA said while her appointment was legal at the time, under current ethics rules Smith could not have immediately joined the board.

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Copyright 2012 ABC News Radio

Tuesday
Dec202011

Antibiotic-Resistant Salmonella in Meat Infects Two More People

Hemera/Thinkstock(WASHINGTON) -- Two more people have been infected with an antibiotic resistant strain of salmonella in an outbreak tied to ground beef from a regional grocery chain in the Northeast, the federal Centers for Disease Control and Prevention (CDC) said Tuesday. This brings the total to at least 16.

Last week, the grocery chain Hannaford recalled, “an undetermined amount of fresh ground beef products” from stores in Maine, Massachusetts, New Hampshire, New York and Vermont. The CDC has tracked illnesses in Hawaii (1), Kentucky (1), Maine (4), Massachusetts (1), New Hampshire (4), New York (4) and Vermont (1). Seven people have been hospitalized. No deaths have been reported.

Click here to visit the CDC's website for more information.

Copyright 2011 ABC News Radio

Thursday
Sep292011

Tyson Fresh Meats Recalls 131,000 Lbs of Ground Beef with E. Coli

Duncan Smith/Thinkstock(WASHINGTON) -- If you've recently bought beef, you may want to check it before sinking your teeth in it.

Tyson Fresh Meats is recalling about 131,000 pounds of ground beef that's contaminated with E. Coli. At least four people have gotten sick from the outbreak, although no deaths have been reported.

"If people do have it in their freezer, we would say please discard it," says David Sweat, an epidemiologist at the North Carolina Division of Public Health.

"You may contaminate your kitchen in some way, contaminate your hands, accidentally affect yourself or your children so it's probably best just not to, to deal with it at all," he added.

The meat was sold in 14 states at Kroger, Food Lion and other supermarkets.

Copyright 2011 ABC News Radio

Monday
Feb072011

Calif. Ground Beef Recalled Over Concerns of E. Coli Contamination

Photo Courtesy - Getty Images(WASHINGTON) -- Around 3,170 pounds of ground beef products produced by a California company were recalled Monday due to concerns about E. coli contamination.

The U.S. Department of Agriculture's Food Safety and Inspection Service has announced that a batch of beef produced at American Food Services, out of Pico Rivera, Calif., may be contaminated. The FSIS was made aware of the possible contamination after another federally regulated establishment contacted them after receiving what they believed was suspect product from the company.
 
Recalled products range from 10-20 pound cases of ground beef patties to 60-pound cases of lean taco grind ground beef. The potentially-contaminated products were produced Jan. 31 and distributed to restaurants in southern California.

Copyright 2011 ABC News Radio







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