Since 2007, the U.S. Department of Agriculture has allowed the sale of ammonia-treated beef trimmings that have not been tested for potentially fatal E. coli contamination.
Each year, Beef Products Inc. sells millions of pounds of “processed beef” to producers, including grocery stores and fast-food kingpins McDonald’s and Burger King. Over 5 million pounds are sold annually to the federal school lunch program. According to industry figures, BPI’s production—7 million pounds each week—would generate about $440 million in annual revenue. (New York Times, Dec. 31, 2009)
BPI developed its process of using ammonia to kill pathogens in the “fatty trimmings” eight years ago. While the trimmings are highly vulnerable to contamination and were once relegated only to pet food and cooking oil, the USDA was apparently so enamored of the treatment process that it exempted the meat from routine testing standards established in 2007.
However, when sales suffered, BPI altered the process, essentially neutralizing its effectiveness. Since 2005, E. coli has been found in the beef three times and salmonella 48, but production has continued unhindered—plants remain open and sales continue unabated. The sale and distribution of the meat is still unregulated by the USDA. Even when the meat has been found in contaminated hamburgers, it has been excluded from recalls.
In 1906, socialist Upton Sinclair’s “The Jungle” brought the horrors of the slaughter and meatpacking industries to public consciousness. Public outcry led to the federal government’s entry into food regulation that same year, with the enactment of the Meat Inspection Act and Pure Food and Drug Act.
However, that regulation has proved to be superficial. Within the capitalist system, even the regulators prioritize profit. Food-safety consultant Dr. David M. Theno candidly applauded the “tiny fortune” amassed by BPI despite “issues” with its process. (New York Times, Dec. 31, 2009)
The distribution of food is competitive; production costs must remain as low as possible to maximize profit. Cheapening safety processes is one way to do this. That people will become ill is inconsequential as long as capitalists profit.
Since 2007, the U.S. Department of Agriculture has allowed the sale of ammonia-treated beef trimmings that have not been tested for potentially fatal E. coli contamination.
Each year, Beef Products Inc. sells millions of pounds of “processed beef” to producers, including grocery stores and fast-food kingpins McDonald’s and Burger King. Over 5 million pounds are sold annually to the federal school lunch program. According to industry figures, BPI’s production—7 million pounds each week—would generate about $440 million in annual revenue. (New York Times, Dec. 31, 2009)
BPI developed its process of using ammonia to kill pathogens in the “fatty trimmings” eight years ago. While the trimmings are highly vulnerable to contamination and were once relegated only to pet food and cooking oil, the USDA was apparently so enamored of the treatment process that it exempted the meat from routine testing standards established in 2007.
However, when sales suffered, BPI altered the process, essentially neutralizing its effectiveness. Since 2005, E. coli has been found in the beef three times and salmonella 48, but production has continued unhindered—plants remain open and sales continue unabated. The sale and distribution of the meat is still unregulated by the USDA. Even when the meat has been found in contaminated hamburgers, it has been excluded from recalls.
In 1906, socialist Upton Sinclair’s “The Jungle” brought the horrors of the slaughter and meatpacking industries to public consciousness. Public outcry led to the federal government’s entry into food regulation that same year, with the enactment of the Meat Inspection Act and Pure Food and Drug Act.
However, that regulation has proved to be superficial. Within the capitalist system, even the regulators prioritize profit. Food-safety consultant Dr. David M. Theno candidly applauded the “tiny fortune” amassed by BPI despite “issues” with its process. (New York Times, Dec. 31, 2009)
The distribution of food is competitive; production costs must remain as low as possible to maximize profit. Cheapening safety processes is one way to do this. That people will become ill is inconsequential as long as capitalists profit.
