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can you please tell us why you keep ranting over and over and over again about e. coli O157:H7, since you keep avoiding the other question that i have asked 3 times now?
can you please tell us why you keep ranting over and over and over again about e. coli O157:H7, since you keep avoiding the other question that i have asked 3 times now?
plus the thrice-asked question:
remind us again: how many people have been made ill from consuming lean finely textured beef?
Who is adding e-coli to meat? E-coli are pathogens produced in the intestines of the animal. Are you that lost? The ammonia hydroxide helps kill it. Ever heard folks say to make sure to cook your meat to the proper temperature?? Do you know why? Did you know our own body produces ammonia? LOL.
Ammonia is a byproduct of the digestion of protein. The liver converts ammonia to urea which is quickly excreted by the kidneys. Ammonia is actually toxic.
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Ammonia, which is produced by the body when proteins are digested, is one of the harmful substances that is normally made harmless by the liver. Many other substances may also build up in the body if the liver is not working well. They can cause damage to the nervous system.
can you please tell us why you keep ranting over and over and over again about e. coli O157:H7, since you keep avoiding the other question that i have asked 3 times now?
plus the thrice-asked question:
remind us again: how many people have been made ill from consuming lean finely textured beef?
Impossible to estimate because it has been added to hamburger meat all over the country. However, we do know hamburger meat is the number one cause of e coli illness.
BTW, lean finely textured beef? How about calling it what it really is; swept up entrails and left over body parts of the cow.
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Source areas may include the most contaminated portions of cattle, such as near the hide which is often exposed to fecal matter. It consists of finely ground beef scraps and connective tissue which have been mechanically removed from the fat. The recovered material is processed, heated, and treated with ammonia gas.
After all the retarded hyperventilating over the processed beef, slanderously called "pink slime," there remains NOT ONE REPORTED HEALTH ISSUE LINKED TO THE PRODUCT.
Nearly 30 years after they began producing it, NOT ONE REPORTED HEALTH ISSUE.
Meanwhile, the nut-jobs keep screaming about their Pet Panic Of The Week...
Ammonia is a byproduct of the digestion of protein. The liver converts ammonia to urea which is quickly excreted by the kidneys. Ammonia is actually toxic.
certified safe for food use in the US and europe.
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FDA affirmed ammonium hydroxide as GRAS in 1974 after extensive review of the scientific literature and a rulemaking process. Ammonium hydroxide was one of 235 substances that were subjected to a full safety review by the Select Committee on GRAS Substances (SCOGS), an independent committee of the Federation of American Societies for Experimental Biology (FASEB) that reported its findings to FDA. The SCOGS report to FDA concluded that:
“Ammonia and the ammonium ion are integral components of normal metabolic processes and play an essential role in the physiology of man…. the Select Committee concludes that: There is no evidence in the available information on…. ammonium hydroxide….. that demonstrates, or suggests reasonable grounds to suspect, a hazard to the public when [it is] used at levels that are now current or that might reasonably be expected in the future.” Select Committee on GRAS Substances (SCOGS) Review, Report No. 34, 1974.
GRAS status means that a substance is generally recognized, among experts qualified by scientific training and experience to evaluate their safety, as safe for its intended use. See generally 21 C.F.R. § 170.30.
Ammonium hydroxide is also recognized as safe by other countries’ and international food safety agencies. The Joint Expert Committee on Food Additives (JECFA) of the U.N.’s Food and Agriculture Organization (FAO) and World Health Organization (WHO) also recognizes ammonium hydroxide as safe for use in a wide variety of foods. Ammonium hydroxide is approved for use in food in most countries including the European Union. Questions and Answers about Ammonium Hydroxide Use in Food Production
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Originally Posted by jojajn
Impossible to estimate because it has been added to hamburger meat all over the country. However, we do know hamburger meat is the number one cause of e coli illness.
can you give us a single instance in which e. coli contamination was traced back to LFTB? just one.
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BTW, lean finely textured beef? How about calling it what it really is; swept up entrails and left over body parts of the cow.
why? you haven't been calling it that.
entrails, huh? link pls.
great. you managed to avoid both questions yet again.
on the plus side, you finally managed a post without yet another link to e. coli 0157:H7
After all the retarded hyperventilating over the processed beef, slanderously called "pink slime," there remains NOT ONE REPORTED HEALTH ISSUE LINKED TO THE PRODUCT.
Nearly 30 years after they began producing it, NOT ONE REPORTED HEALTH ISSUE.
Meanwhile, the nut-jobs keep screaming about their Pet Panic Of The Week...
I doubt there would be any acute problem if we ground up dead people and irradiated it. Doesn't mean I want it. Not one broken bone has been reported crawling under you bed either, unlike downhill skiing. Have at it and embrace the life that pink slime has to offer. Looks like there is going to be a surplus so you can really indulge yourself. .
can you give us a single instance in which e. coli contamination was traced back to LFTB? just one.
why? you haven't been calling it that.
entrails, huh? link pls.
great. you managed to avoid both questions yet again.
on the plus side, you finally managed a post without yet another link to e. coli 0157:H7
A look at the facts.
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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.
(Although legal and classified as "safe" by the United States Department of Agriculture (USDA), pink slime is not legal as a food additive in Canada and the United Kingdom. Source areas may include the most contaminated portions of cattle, such as near the hide which is often exposed to fecal matter. It consists of finely ground beef scraps and connective tissue which have been mechanically removed from the fat. The recovered material is processed, heated, and treated with ammonia gas or citric acid to kill E. coli, salmonella, and other bacteria.
so... you've abandoned your 'ammonia is toxic' bit for the moment, and have decided to post the same wikipedia 'pink slime' link yet again.
have you tracked down any cases of e. coli contamination from this product yet? how about a link to your claim about 'entrails'?
a look at the facts:
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In 2007, the USDA determined the disinfection process was so effective that it would be exempt from "routine testing of meat used in hamburger sold to the general public.
"No meat produced by Beef Products, Inc. has been linked to any illnesses or outbreaks."
where's the screaming about chlorine gas treatments and bacteriophage preparations?
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