Comments on: The latest recall: mechanically tenderized beef

By: Tina Morbach Nagaitis

Tina Morbach Nagaitis — Sun, 10 Jan 2010 19:02:43 +0000

I can only re-emphasize the comments from Gina & Emily (posted Jan. 1st and 5th, 2010, respectively).

I do not eat beef or pork. As a result, my family rarely eats them either. But who in their right minds would eat “Cheap Meat?” Wouldn’t YOU question what makes it “cheap”?

While on the topic, doesn’t it make you wonder how fast-food restaurants can offer $1 double-patty burgers? And have you ever read the list of ingredients in “chicken” nuggets?

Food education begins at home. People must take responsibility for the food items they choose to put into their mouths and bodies.

By: Emily

Emily — Tue, 05 Jan 2010 20:06:48 +0000

Mmmmmm, mechanically tenderized non-intact beef. If that doesn’t whet your appetite….

By: Mighty Grasshopper

Mighty Grasshopper — Tue, 05 Jan 2010 01:02:16 +0000

The only way that a bill will be passed, unfortunately, is if someone not only dies, but it can directly be traced to the practice of mechanically tenderizing meat. Negative media attention + politics = change. Until then, this will keep happening.

By: The Truth About Beef Processing « Nutrimental

The Truth About Beef Processing « Nutrimental — Sun, 03 Jan 2010 04:32:11 +0000

[...] Marion Nestle writes: [...]

By: Gina Spadafori

Gina Spadafori — Fri, 01 Jan 2010 22:28:43 +0000

I would say the “role of education” is this: Learn that “Cheap meat” isn’t cheap when all the costs are factored in. It’s also pretty iffy if you can call it “meat”: http://www.nytimes.com/2009/12/31/us/31meat.html?_r=1

Here’s another take on this. Demand accountability and quit accepting excuses from the meat packers and solutions from them that involve innovations that even are nastier than what we have now:

http://www.petconnection.com/blog/2008/07/02/poop-in-food/

By: Anthro

Anthro — Thu, 31 Dec 2009 17:38:06 +0000

I’m all for strengthening regulation and for one food agency, BUT, aren’t the numbers of people sickened very small relative to the population? Doesn’t the illness result from undercooking in some cases? Is it possible, under any agency, to have zero food contamination?

Tens of thousands are killed in car accidents each year. Much could be done to make cars and roads safer–including some restrictions on driving at all–but we accept the risk in return for the convenience.

I don’t eat “non-intact” meat, or much meat at all, but when I do, I cook it thoroughly. Isn’t there a role for education here? I have no sympathy for “big food” and their partners mass marketing, but there is a need for some amount of personal responsibility in choosing what to eat and how to prepare it, no?

By: Janet Guss (Darwich)

Janet Guss (Darwich) — Thu, 31 Dec 2009 03:03:04 +0000

Happy (almost) New Decade Marion et al!
I was one of those lucky ones to get a first-hand account of the latest e.coli gift from our US Dept of Food Safety (to be created; date-tba)… yuk!
AND: I’m a vegetarian!!
Watch where your food’s been and who it’s been with too!
Cheers & bye bye to the aught’s (aught-nots)! Auld lange zyn…
-Janet Guss

By: uberVU - social comments

uberVU - social comments — Wed, 30 Dec 2009 21:00:35 +0000

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By: The latest recall « Later On

The latest recall « Later On — Wed, 30 Dec 2009 18:03:56 +0000

[...] at 11:03 am by LeisureGuy It’s a bad sign when a country can’t keep its food safe. Marion Nestle at Food Politics: I am, as always, indebted to Bill Marler for his ongoing commentary – often with slide shows – [...]

By: Denis Stearns

Denis Stearns — Wed, 30 Dec 2009 17:58:42 +0000

It continues to be a mystery why the USDA doesn’t realize that it would just be easier to have true zero tolerance policy for E. coli O157:H7 in all meat, since it is always going to be impossible to keep track of what meat is used for what, whether it is going to end up being tenderized at retail, or what.
Here’s a link to my recap of USDA policy on tenderized meat: http://www.foodsafetynews.com/2009/12/tender-but-deadly/