What’s The Beef With BPI?


It comes from a cow.

It’s heated. The fat is separated from the protein by centrifugation, then added back to the protein in precise amounts to achieve a targeted fat percentage.

It has been treated to kill harmful bacteria.

It contains ammonia.

Its label does not disclose any of this.

GOT MILK?!??!??!

Next time you pick up a carton or jug of pasteurized reduced fat milk, look at the label. It doesn’t say “skim milk with 2% fat added back.” It doesn’t say “whole milk processed to remove the fat and add back a measured amount.” It doesn’t say “milk contains ammonia.” It says “reduced fat milk.”

After weeks of media reports, blog posts – some accurate, others less so – and public reaction to the “pink slim” story, I am left wondering why the target has been glued so firmly to the corporate back of Beef Products, Inc. After all, BPI is not the only producer of Lean Finely Textured Beef.

Cargill, a corporation that has had its share of food safety issues over the years, also makes and sells this product. Both Cargill and BPI treat their products chemically to eliminate harmful bacteria. BPI uses ammonia, which is a natural constituent of beef. Cargill uses citric acid, which – although a natural constituent of citrus fruit – typically is produced by fermentation of a sugar solution. Chemists use a calcium hydroxide treatment, followed by a sulfuric acid treatment to recover citric acid from the fermented solution.

Contrary to how it has been characterized in a number of media reports, BPI’s lean beef product is not a filler. Fillers, according to the United Nations Food and Agriculture Organization (FAO) are “…mostly plant substances, low in protein and high in carbohydrates such as cereals, roots, tubers and vegetables and some refined products such as starches and flours. Pure meat products are very low in carbohydrates. Hence the addition of carbohydrate-rich substances is not an “extension” of the protein mix, but some new components “fill-up” the product volume. Apart from their volume-filling capacity, some fillers, in particular starches and flours, are also used for their capability to absorb extensive quantities of water.”

Bill Marler suggested in his Food Safety News Publisher’s Platform today that BPI should invite the public – not politicians – to tour its plant and taste its meat. Sounds like a great idea, but how many individual consumers have the time, the motivation, or the money to travel to BPI’s production plant? And would the company still be in business by the time its message was spread by word of mouth by these few consumers – even in this era of instant Internet news?

Bill also suggested that BPI should post its lab test results online, and should tell the public how the product is made and what is in it. “If you are proud of your product,” he writes, “explain in honest and clear terms why you are.

The company has been trying to do this, including on YouTube. But their positive message is being overwhelmed by national media follow-up reports that continue to feed consumer concerns.

So, BPI invited ABC News – its most powerful media critic – to bring its camera into the plant. Yes, it also invited governors from the states in which it operates. And it invited consumer food safety advocate Nancy Donley, whose nonprofit organization, STOP Foodborne Illness, it helps support.

The plant tour was followed by a news conference, which can be viewed in its entirely here.

This is no longer a story about food safety – if it ever was. Near the end of the news conference, Jim Avila of ABC News was taken to task by Texas Governor Rick Perry. After first declining to answer Perry’s questions, Avila acknowledged that the safety of BPI’s meat was not at issue.

We have,” Avila admitted, “never said this product is unsafe.”

Guest Blog: In Defense of Food Safety Leadership


The following Guest Blog first appeared on Food Safety News, and is reproduced here with the kind permission of its author, Nancy Donley.

In Defense of Food Safety Leadership

by Nancy Donley

My only child, Alex, died from hemolytic uremic syndrome (HUS) caused by eating E. coli O157:H7-contaminated ground beef back in 1993 when he was only 6 years old. It was the most horrendous experience possible.

His first symptoms were severe abdominal cramping and bowel movements that consisted strictly of blood and mucus. Alex suffered terribly as his organs shut down one by one. At one point one of his lungs collapsed, requiring bedside surgery. His brain swelled so horribly that shunts were drilled into his head in an effort to relieve the pressure, but to no avail.

My brave little boy’s last words to me before slipping into a coma were, “Don’t cry, Mommy” as I couldn’t stop the tears from silently flowing. His last gesture to his dad was to blow him a kiss. I was with him when he suffered a grand mal seizure and was put on a ventilator. My little boy, my only child, was dead.

Alex had wanted to be a paramedic when he grew up so that he “could help others” — his words. So when he died we hoped to be able to donate his organs so that he could fulfill that wish of helping others, but his organs were unsalvageable because of the damage caused by the E. coli toxins.

There was no cure for this awful disease then and there still isn’t today. Doctors can only hope to support bodily systems until the toxins pass through. It is for this reason that it is critically important for meat and poultry companies to put into place prevention strategies and technologies to ensure that contaminated meat doesn’t make its way into the marketplace.  That’s why we need to support innovations and advances that enhance food safety.

After Alex’s death, I felt compelled — really more like obligated — to fulfill his wish of helping and protecting other consumers by being his voice and working with federal regulating agencies and with companies to see to it that we did a better job as a country in generating a safer food supply. In the process, I have visited numerous meat and poultry plants, have provided input on public policies and food safety laws, and have served on the National Advisory Board for Meat and Poultry Inspection.

One of the many plants I visited was Beef Products, Inc. I got to know the owners, Eldon and Regina Roth, and was impressed by their complete commitment to the safety and wholesomeness of the meat products they produced. I was also impressed by the food safety culture they instilled throughout their company. We shed tears together over what happened to Alex and realized how we share the common goal of preventing illness and death from foodborne pathogens. Ever since that moment, BPI has generously supported STOP and has never asked for anything in return.

That said, one point that needs to be perfectly clear is this:  After what I personally experienced watching my son suffer and die, I am very skeptical and cynical about for-profit meat companies and their professed commitment to food safety. Not all companies “walk their talk.” BPI does.

There has been a lot of misinformation swirling around the Internet and on TV about lean beef trim produced by Beef Products, Inc.  As I stated earlier, I have personally visited their plant and the categorization of calling their product “pink slime” is completely false and incendiary.  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. There are many types of interventions including food-grade antimicrobial sprays which are used on all manner of foods.  Some of these things may sound icky and gross, especially when inaccurately portrayed.  These interventions are necessary in ridding meat of deadly pathogens and are required to prove they pose no threats to consumers. Companies would be prohibited by the USDA and FDA to use substances that could be harmful in human consumption.

I am very concerned that mis-categorization campaigns such as this “pink slime” campaign will cause well-intentioned companies such as BPI to cease innovations for developing better food safety technologies and strategies. Why try to do something better only to get set up as a target?  If this does in fact happen, and promising technologies get thwarted, we, the American public, will be the losers.  And tragedies like Alex will continue to go on and on and on.

About the author: Nancy Donley is recognized as a leading proponent of improvement in both government and private food safety efforts since the death of her six-year old son Alex in 1993 from consumption of E. coli O157:H7-contaminated ground beef. Alex was her and her husband Tom’s only child. Nancy works in a volunteer capacity for STOP Foodborne Illness and has served as its president for over 10 years. She has done extensive advocacy work on behalf of the organization and has been featured in numerous magazine articles, newspaper articles and television interviews in efforts to increase awareness about the risks of foodborne illness. Nancy serves on the United States Department of Agriculture’s National Advisory Committee on Meat and Poultry Inspection. She has received numerous awards for her advocacy efforts.

The Real Pink Slime


OK. I get it. You want to have the option of choosing whether or not to buy ground beef that contains Lean Finely Textured Beef. Sorry, I meant “pink slime.”

Now, how would you like the packages of ground beef to be labeled?

Hmmm…

May contain beef that has been treated to kill harmful bacteria? Definitely not. Sounds too healthy.

May contain ammoniated Lean Finely Textured Beef? No. Too technical sounding.

May contain ammoniated defatted finely ground beef? No. Not disgusting enough.

Guess the label should simply declare “Contains pink slime.

Now that we’ve got that issue resolved, let’s not forget the real risks hiding in those packages of ground beef and pre-formed burger patties – SalmonellaE. coli O157:H7 and other shiga-toxin producing E. coli.

E. coli O157:H7 Photo by Janice Haney Carr, Centers for Disease Control and Prevention

These pathogenic bacteria are the real hazards associated with eating beef burgers. These are the culprits that maim thousands of victims annually – killing some and leaving many others to deal with life-long chronic ailments.

These are the real Pink Slime.