速食龍頭在輿論壓力下停用阿摩尼亞加工肉品 Hamburger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for human consumption”

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Jamie Oliver 曾於 2011年4月在節目《食物革命》(Food Revolution) 中公開指出,美國有高7成的漢堡牛肉參雜「粉紅肉渣」(Pink Slime),此種脂肪含量非常高的碎肉用阿摩尼亞混合清水消毒後,再混合一般絞肉製作成漢堡排出售,罔顧消費者的身體健康。

他表示,業者將賣作狗糧的「粉紅肉渣」,經過加工供人類食用,還諷刺地說把狗糧變為兒童食物,黑心業者的會計師對如此節省成本的方式必然會感到開心。

前踢爆美國麥當勞、漢堡王竟然使用混有泡過阿摩尼亞的下等牛雜肉,罔顧消費者的身體健康。而美國麥當勞與漢堡王在輿論壓力下皆公開表示,不會再使用阿摩尼亞加工肉品。

Jamie 指控,全世界排名前兩位的速食龍頭麥當勞 (McDonald’s) 與漢堡王(Burger King) 都使用此種牛肉。速食風暴的主角牛肉供應商(BPI)發表公開聲明,指出阿摩尼亞出現在牛肉中是很合理的,包括起司、明膠與布丁等食品加工時也會使用,功用在於降低大腸桿菌與沙門氏菌。除了麥當勞與漢堡王之外,美國另一間速食業者Taco Bell也宣布停用BPI的漢堡肉排。

Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.”

Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the “the pink slime process.”

In the United States, however, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.”

Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food.

On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products. But if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States?

These questions remains unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties.

Source & Original post(in english): PoliticalBlindSpot.com

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