There are real health concerns about changing the ph by adding ammonia as well as the actual safety of pink slime bacteria wise.
The meat they use for it was thrown away before the ammonia process because it often comes from the edges of the animal and bacteria has had more of a chance to take root (I assume from more oxygen being available?). And the USDA decided that the ammonia process was so full proof that they didn't need to test the meat but some independent testing of meat with pink slime has shown higher levels of bacteria than is acceptable in some cases.
This is a real issue not just a emotional knee jerk reaction. We NEED to study our food processes and their effects on human health before we approve them for use. And I mean real studies not half-assed ones funded and ran by the company selling the product due to the obvious conflict of interest.
Consumers should have the right to know what is in the food they purchase and our governments need to do a better job at giving us that right.
The meat they use for it was thrown away before the ammonia process because it often comes from the edges of the animal and bacteria has had more of a chance to take root (I assume from more oxygen being available?). And the USDA decided that the ammonia process was so full proof that they didn't need to test the meat but some independent testing of meat with pink slime has shown higher levels of bacteria than is acceptable in some cases.
This is a real issue not just a emotional knee jerk reaction. We NEED to study our food processes and their effects on human health before we approve them for use. And I mean real studies not half-assed ones funded and ran by the company selling the product due to the obvious conflict of interest.
Consumers should have the right to know what is in the food they purchase and our governments need to do a better job at giving us that right.