Monday, March 19, 2012

Verbatim: "Pink Slime Not Used in Canada"

From The Calgary Herald (March 9, 2012): "Pink slime" is not used in Canadian beef, says industry. "On the Season Premiere of Jamie Oliver's Food Revolution aired on April 12, 2011, Jamie demonstrates how 70% of America's ground beef contains leftover cow parts (a.k.a. "pink slime") containing e.coli and salmonella that has been treated with ammonia. Ammonia treated meat can be found in virtually all conventional grocery stores, fast food restaurants, many national restaurant chains, and school cafeterias. ... Fear not, Canadian carnivores. The so-called “pink slime” ... is not used in Canada. ... McDonald’s restaurants in the United States dropped the use of “pink slime” earlier this year ... The issue really took off this week thanks to a report by U.S. news service The Daily that the U.S. Department of Agriculture is continuing to buy “pink slime” for U.S. school lunches. “I have a 2-year-old son,” microbiologist Gerald Zirnstein told The Daily. “And you better believe I don’t want him eating pink slime when he starts going to school.” In Canada, however, “pink slime” and ammonium hydroxide are not used in ground beef, according to Heather Travis, the director of public relations for Canada Beef. “In Canada we do not use ammonia in ground beef ... it has not been approved for use in packing plants by Health Canada,” Travis wrote in an email. Although ammonium salts are approved for use in some foods by Heath Canada, and ammonium hydroxide is endorsed for many foods by the World Heath Organization, Travis said “pink slime” is not used in Canada. “Source ground beef is ground from a piece of beef, like a sirloin steak,” she wrote. “Canadian legislation does require that imported meat products meet the same standards and requirements as if they were produced in registered establishments in Canada.” McDonald’s Canada’s website says its burgers are made from 100 per cent beef." Read more: The Calgary Herald