What pink slime represents is an open admission by the food industry that it is hard-pressed to produce meat that won’t make you sick. Because, I hate to break it to you folks, but ammonium hydroxide is just one in a long list of unlabeled chemical treatments used on almost all industrial meat and poultry. (via Grist)
- Helena Bottemiller of Food Safety News dug up this United Stated Department of Agriculture document [PDF], which lists dozens of chemicals that processors can apply to meat without any labeling requirement. Things like calcium hypochlorite (also used to bleach cotton and clean swimming pools), hypobromous acid (also used as a germicide in hot tubs), DBDMH (or 1,3-dibromo-5,5-dimethylhydantoin, which is also used in water treatment), and chlorine dioxide (also used to bleach wood pulp), to name just a few.
- All these chemicals can go on meat. Not that you’d know it, because both the industry and the USDA keep it on the down-low. In fact, they work together on this. The USDA requires processors to label certain approved antimicrobials, such as salt, spices, and even lemon as ingredients, but not their hard-to-pronounce brethren. Why not? Perhaps because it might shock and disgust consumers to know how thoroughly their meat must be chemically disinfected before it can be sold. USDA’s head of food safety Elizabeth Hagen told Bottemillerrecently that, “Just being honest, I don’t think your average consumer probably knows a lot about how food is produced.” She’s right. We don’t know the half of it — and the more we find out, the angrier many of us get.
- Andy Bellatti recently wrote a piece he called “Beyond Pink Slime,” in which he enumerates all the problems with industrial meat production that led it to this point. And in many ways pink slime is the perfect embodiment of a food industry gone off the rails.