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May 24th, 2016 
Awake Goy
Susanne Posel ,Chief Editor Occupy Corporatism | Media Spokesperson, HEALTH MAX Brands
The US Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) has released new requirements for meat processors regarding the labeling of their products.
Focusing in on the practice of mechanical tenderizing , the FSIS pointed out that it is this stage of processing where pathogens can be “transferred from the meat’s surface to its interior.
According to the FSIS, if “beef products are not cooked properly”, consumers are at risk. Restaurants, food service facilities and even customers purchasing meat “should understand that mechanically tenderized products look no different from products that are not mechanically tenderized” and always practice “useful cooking” protocols.
Contamination in meat products sold in the US is not just reserved for mechanical tenderizing. Back in 2013, Cargill began labeling their beef products that have “finely textured beef” (FTB) or pink slime and genetically engineered ingredients.
FTB is made from processing other cuts of beef trimmings that were washed in ammonia.
Patty Lovera, assistant director at Food and Water Watch (FWW) portrayed the hype about pink slime is “overblown” and that the decision to label from Cargill “is a good minimum step.”
Pink slime which is a mixture of bovine connective tissue and beef scraps doused in ammonia formed into a paste.
This paste , used as a bonding agent, is a cheap adhesive that keeps the beef together. BPI asserts that pink slime is safer than conventional ground beef because of the ammonia treatment.
The ammonia treatment prevents salmonella in tests conducted by the National School Lunch Program (NSLP) in 2005 and 2009.
Ammonia is a dangerously caustic poison that causes respiratory illness, lung damage, liver problems and various forms of cancer. Simply swallowing a small amount of ammonia can have deadly effects.
The USDA uses pink slime in its NSLP a taxpayer-funded government food program that provides lunches low-income students.
Earlier this year, Clear Labs (CL) released a lab report showing that beef hamburgers usually contain extra ingredients.
After analyzing beef burger samples, 6.6% of the 16 different brands contained other additives such as pork and chicken. Other shocking ingredients were rye grains and artichoke.
However, considering that 1.6% of the samples contained bio-products such as human and rat DNA, the problems with the meat escalated. E.coli, and other pathogens found in the contaminated meat was confirmed in 4.3% of samples.
Michael Doyle, director of the Center for Food Safety for the University of Georgia, commented: “Finding the DNA of Salmonella or E.coli from a dead cell is not very helpful. Secondly, the pathogens they find, such as Yersinia enterocolitica and Aeromonas hydrophila, are not of common concern in foods. In terms of Clostridium perfrigens, you usually need to have millions of cells in the food in order to cause illness. And it’s not uncommon to find low levels in meats, which contain some C. perfringens naturally.”
Doyle continued: “When there is a food handler involved you’re likely to find some form of human DNA. The FDA has set allowable limits for rat pellets in some food ingredients such as wheat because it’s impossible to remove all traces of rat DNA. It sounds gross, but you have to have to put that in perspective.”
As for restaurants, they use transglutaminase , an enzyme, to glue 2 pieces of meat together.
Its brand name is Activa. The meat glue is used when the restaurant does not want to waste food.
A restaurant will bind two pieces of meat together with the glue and charge the premium price for the food. It is most typically used in place of toothpicks on specialty cuts like filet minion wrapped in bacon.
According to reports: “The outside of a piece of meat comes in contact with a lot of bacteria making its way from slaughterhouse to table.
Usually cooking a steak on the outside will kill all that off. The center of a single cut of steak is sterile, that’s why you can eat it rare. But glued pieces of meat could contain bacteria like E. coli on the inside.”
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