Beef Products, inc. developed a process for turning fatty beef trimmings into hamburger filler years ago. Because the trimmings are at higher risk for e. coli and salmonella contamination, the trimmings are treated with an ammonia solution to kill bacteria. (Yum!) For the last decade the filler, called “pink slime” by one microbiologist at the U.S.D.A., has been added to a growing segment of our fast food. At its peak BPI boasted that 70% of all fast food beef contained their product.
Then the press started covering it and the pink slime was out of the bag, so to speak.
Now the good news is that McDonalds, Burger King and Taco Bell have all announced that they have ceased to use the discredited slurry.
The bad news is that this has only cut the total sales of the pink filler by 25%.
Be seeing you.
For more see: foodsafetynews and nytimes.
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The Town Scryer is a mixed bag of humor, socio-political observations and ephemera from the perspective of a eclectic Pagan veteran of the counter-culture. Philip Posehn's main blog is at The Town Scryer.
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