This article talks about E. coli and salmonella and how the ammonia is a good apart of the process because it kills off these bacteria like E. coli and salmonella. It also talks about how the USDA supports this process of ammonia being used to kill bacteria. The article goes on to talk about how this process is mainly used in beef because of fast food places like McDonalds and Burger King. Also how they do not want ammonia being part of the ingredients in meat but instead they want it to be known as a processing agent.
The New York Times
Top of FormSafety of Beef Processing Method Is Questioned
By Michael Moss
Published: December 30, 2009
http://www.nytimes.com/2009/12/31/us/31meat.html
RSS Feed