A new meat industry process called 'trimming' which basically involves scraping off animal carcasses, heating and centrifuging them to be 'lean' and finally spraying them with ammonia gas to kill bacteria is now the major source of ground beef in grocery stores and fillings in hamburgers fed to school children. Park slime, as the trimmings are commonly called, is a product of Beef Products Inc. (BPI) now makes up 70% of ground beef in supermarkets as the government continues to make purchases to the tune of 7 million pounds. With recent media reports, 200,000 signatures have been garnered in one week in a petition to the USDA to stop pink slime in school lunches. Industry officials have tried defending its safety but a 2009 Pulitzer-prize winning exposé by the New York Times found that BPI's beef contained four times more salmonella than regular ground beef and a former BPI Corporate Manager, Kit Fosbee has openly faulted their safety claims. It is now up to you to demand labeling, buy organic or just avoid ground beef.
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