Consumers need to understand that this product is meat, period, and that the use
of ammonia hydroxide in minute amounts during processing improves the safety of the product and is routinely used throughout the food industry.
Donley wrote recently to defend the company against ABC's attacks, saying the firm's «use
of ammonia hydroxide in minute amounts during processing improves the safety of the product and is routinely used throughout the food industry.»
Not exact matches
Used as a filler for ground beef, it is made from fatty trimmings that are more susceptible to contamination than other cuts
of beef, and are therefore sprayed with ammonium
hydroxide -
ammonia mixed with water - to remove pathogens such as salmonella and E.coli.
When BPI argues that use
of BLBT «increases the safety
of products» it seems to be coming dangerously close to making the claim that by mixing the
ammonia -
hydroxide - treated substance into regular ground beef, its mere presence reduces pathogens in the rest
of the product.
Well, in point
of fact, the undisclosed presence
of ammonia -
hydroxide - treated bovine connective tissues in 70 %
of the nation's ground beef is hardly a «myth.»
Oh, and
ammonia hydroxide is a common component
of household cleaners.
As far as
ammonia in our foods; it's NOT household
ammonia that is used in any food manufacturing process; it's a chemical called ammonium
hydroxide (which, I guess, from what I've read is found naturally occuring in lots
of things, including human beings).
The controversial rendered meat sludge that is treated with
ammonia hydroxide to kill pathogens was dropped from fast food chains in recent years but is still purchased by the U.S. Department
of Agriculture for institutional feeding programs including school meals.