Shocking- Ground Beef is Not Safe
It takes a lot to shock me, but the article in today's New York Times about E. coli in ground beef is truly eye opening. I want you to read the entire article but here are some scary highlights and facts that show our meat sources are not safe for consumption:
- A single portion of hamburger meat bought at most supermarkets is not from meat run through a grinder. It is an amalgam of various grades of meat from different parts of many cows and even from different slaughterhouses.
- There is no federal requirement for grinders to test their ingredients for E. coli pathogen.
- Hamburger meat might be labeled "Angus Beef" but it can be made up of low grade ingredients cut from areas of the cow that have contact with feces, which carries E. coli.
- Many big slaughterhouses will only sell to grinders who agree not to test their shipments for E. coli because they fear that discovery will set off a recall of ingredients they sold to others.
- Meat grinders buy trimmings of fatty edges sliced from better cuts of meat and mix them with other fatty meat products that have been centrifuged and treated with ammonia to kill E. coli. One company, Beef Products Inc, produces seven million pounds a week that is sold to grocers and fast-food restaurants and served in the federal school lunch programs.
- The Agriculture Department regulations allow hamburger meat labeled ground chuck or ground sirloin to contain trimmings from those parts of the cow.
- Bacterial testing of ground beef is not required because the industry says the cost would unfairly burden small producers.
- Costco tests trimmings for E. coli before grinding.
- E. coli gastroenteritis is usually a mild disease. Five to 10% can be serious and cause hemolytic uremic syndrome and kidney failure.
- There is no question that the U.S.D.A. does not protect consumers from contaminated meat.
- Hamburger meat is not safe unless you have a butcher grind up a full cut of beef.