For those of us who think we don’t have time to worry about the safety of our food, there was a shocking exposé in Sunday's New York Times that illuminated the minefields that exist within our modern system of commercial food production.
The article makes clear that while Smith’s “reaction to the virulent strain of E. coli was extreme,” the process of making seemingly harmless hamburgers is a crapshoot. “Neither the system meant to make the meat safe, nor the meat itself, is what consumers have been led to believe.”
There is insufficient government oversight of the suppliers, slaughterhouses and producers, many of which are self-policed. This leads to many situations that can have toxic consequences.
It is wishful thinking to believe that the hamburger Smith ate was just ground meat from a cow from a local ranch. Unfortunately, our industrial food system is much more complicated and unsafe than that.
According to the article:
"The hamburgers were made from a mix of slaughterhouse
trimmings and a mash-like product derived from scraps that were
ground together at a plant in Wisconsin. The ingredients came from
slaughterhouses in Nebraska, Texas and Uruguay, and from a South
Dakota company that processes fatty trimmings and treats them with
ammonia to kill bacteria."
Even more disturbing is one of the reasons why:
"In all, the ingredients for Ms. Smith’s burger cost
Cargill about $1 a pound, company records show, or about 30 cents
less than industry experts say it would cost for ground beef made
from whole cuts of meat."
What a shame. More on this
tomorrow.
