As stores and schools move away from the ground beef filler that critics have dubbed “pink slime,” some University of Florida experts say safety concerns about the product are overblown.
A meat supplier for Alachua County public schools announced last month that it wouldn't buy ground beef containing the product. Publix is among a growing list of supermarket chains that has taken similar stands, along with McDonald's and other fast-food restaurants.
The ground beef filler, also known as lean finely textured beef, is made from putting fatty beef trimmings into a centrifuge to separate out the meat. Ammonia gas is used to kill pathogens such as E. coli and salmonella. The end product is blended with ground beef, resulting in a leaner combination at a lower cost.
“It's gross but safe. … The real issue here is about obfuscation and transparency about the food we're eating, not really about safety,” said Michael Batz, head of food safety programs for UF's Emerging Pathogens Institute.
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