英文報刊出處在內

http://news.nationalpost.com/2012/01/26/mcdonalds-drops-use-of-pink-slime-in-u-s-meat/

 

McDonald’s drops use of ‘pink slime’ ammonium hydroxide in hamburger meat

Kristin Annable  Jan 26, 2012 – 9:24 PM ET | Last Updated: Jan 27, 2012 11:13 AM ET

ABC/GREG ZABILSKI

Jamie Oliver

• Comments
• Email
• Twitter
• in Share12

Celebrity chef Jamie Oliver can claim one more victory in his food revolution after McDonald’s stopped using what he called “pink slime” in its burgers.

On Thursday, McDonald’s USA announced it was discontinuing the use of ammonium hydroxide in its beef.

The Naked Chef had publicly denounced the use of the additive on his show, Jamie Oliver’s Food Revolution. He questioned how the U.S. Food and Drug Administration could allow the compound to be used in foods.

Related

• Zombie cheeseburger? McDonald’s patty, bun, cheese unchanged after one year sitting on kitchen counter

• Ryan Gosling, Bryan Adams petition against McDonald’s

Ammonium hydroxide is made of water and ammonia and is used to kill bacteria. Typically it is used in household cleaning products.

On one episode of his show, Mr. Oliver said that beef producers take beef “trimmings” that would normally go to dog food and wash it with the compound until it is fit for human consumption.

“Imagine how happy an accountant is, you just turned dog food into what can potentially be your kids’ food,” he said on the episode.

Beef Products Inc. produces the beef for McDonald’s USA. On its website, the company said that ammonium hydroxide naturally occurs in most foods. The company claims that the use of it in processing beef results in a reduction in bacteria such as e-coli.

JEAN LEVAC / Postmedia News files

The website pointed to a 1973 study printed in the American Journal of Clinical Nutrition to substantiate its facts.

However, Mr. Oliver campaigned against its use and argued that the U.S. Department of Agriculture should at least force the company to put the compound on the list of ingredients. He further claimed it can be found in 70% of beef in the United States.

Todd Bacon, the senior director of quality systems for McDonald’s USA, said in an email that food safety was a top priority for the restaurant, but it was not Mr. Oliver’s show that influenced them.

“The decision to discontinue its use was not related to any particular event, but rather a result of our efforts to align our standards for beef around the world,” he said.

Karin Campbell, spokeswoman for McDonald’s Canada, said the additive had not been used in the burgers in this country. McDonald’s beef in Canada came from Cargill beef producers, a different company from the one used in the United States. She said the only ingredients used in their burgers was 100% beef, salt and pepper.

“We have no additives, no fillers,” she said.

National Post