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Beyond Pink Slime

Posted Mar 15 2012 10:01pm

This ammonia-treated scrap meat the same one some fast food giants recently phased out   has been widely used since the early 1990s , is reportedly present in 70 percent of all ground beef products, and is a staple in school cafeterias ( seven million pounds (!) are expected to be served in school lunches across the country over the next few months ).

The story essentially writes itself. When fast food companies, infamous for cutting corners at any cost, turn their noses up at a questionably safe ingredient that ends up on the lunch trays of schoolchildren, headlines are to be expected and rightfully so.

The meat industry has responded via a new website: the awkwardly-titled Pink Slime Is A Myth (I have yet to comprehend how something real and tangible can be labeled a myth).

While I do not dismiss the recent grassroots efforts that have gained significant strength via a petition to get pink slime out of school cafeterias , I worry that the focus on it detracts from bigger and more important food system issues, and provides the meat industry with a convenient distraction and an easily fixable problem that can effortlessly be spun into a public-relations success.

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