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Hamburger Hazard

Posted By jane On December 13, 2009 @ 2:48 pm In Cooking,Eco-Friendly,Ground Beef,In The News | No Comments

beef-patties-blog [1]
You might be surprised (and sickened, literally) to learn what’s in your hamburger. In October, the New York Times [2] did a stunning exposé on the ground beef industry after an inordinate amount of people were sickened, paralyzed, or even killed by the presence of E. coli bacteria in processed ground beef… Author Michael Moss discovered that one ground beef patty can be “an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses.” So even if a company tests for E. coli (there is no federal requirement to do so), it is a challenge to pinpoint the origin of the tainted portion. Much of this low-cost meat goes to fast food restaurants, but to stores as well. Labels to be wary of? Cargill [3], Tyson [4], Swift [5], and National Beef [6]. (Click through to see the various brands they own.)


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URL to article: http://lettherebebite.com/2009/12/13/hamburger-hijinx/

URLs in this post:

[1] Image: http://lettherebebite.com/2009/12/13/hamburger-hijinx/

[2] the New York Times: http://www.nytimes.com/2009/10/04/health/04meat.html?_r=1

[3] Cargill: http://www.cargill.com/products/foodservice/beef/index.jsp

[4] Tyson: http://www.tyson.com/Corporate/PressRoom/ViewArticle.aspx?id=2742

[5] Swift: http://www.jbsswift.com/products/beef_programs.php

[6] National Beef: http://www.nationalbeef.com/PSC.aspx

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