USDA Offers School Districts Choice on 'Pink Slime' | Civil Eats

USDA Offers School Districts Choice on ‘Pink Slime’

In response to nationwide concern among parents and school service providers about ‘pink slime’ being purchased by the national school lunch program, the U.S. Department of Agriculture announced last Thursday that next year it will give school districts the ability to choose whether they will serve the ammoniated beef product.

The USDA said that while it believes all products it buys for the school lunch program, including Lean Finely Textured Beef, are “safe and nutritious” it would respond to customer demand to give schools additional options, so they can opt out of purchasing LFTB if they wish.

LFTB is essentially hamburger filler made from leftover trimmings once relegated to pet food and other byproducts. Because the trimmings are at risk for E. coli or Salmonella contamination, the company adds a mixture of ammonia and water (ammonium hydroxide) to kill bacteria.

The announcement comes in the midst of an astounding level of public outcry over the ingredient, has been served in schools and used in the majority of American ground beef for years.

Last spring, celebrity chef Jamie Oliver sparked interest in the topic after railing against the product on his ABC reality show. He called the “clever scientific process” shocking and a breach of consumer trust and referred to LFTB as “shit.”

Fast food giants McDonald’s, Taco Bell, and Burger King have all dropped LFTB from their ground beef this year.

‘Pink slime’ caught fire again late last week when Bettina Siegel, a mom and blogger, petitioned USDA to remove the product from school lunches. In less than a week her petition at change.org had more than a quarter of a million signatures.

Rep. Chellie Pingree (D-ME) and Sen. Robert Menendez (D-NJ) both wrote Agriculture Secretary Tom Vilsack this week asking that the product both be removed from lunches and also labeled for the general public.

We’ll bring the news to you.

Get the weekly Civil Eats newsletter, delivered to your inbox.

“There is only one word for this product: gross,” said Pingree. “McDonald’s and Burger King won’t serve it in their restaurants and it doesn’t belong in school cafeterias either.”

Hagen weighs in

When asked whether she could understand parents’ concern about ‘pink slime,’ Dr. Hagen said that it was important to separate food safety from production concerns.

“I think about the food safety aspect of it,” said Hagen, who has two young children, ages 4 and 7. “In talking about that, it’s important to distinguish people’s concerns about the idea of this sort of product and not having not having known before what’s going into their food or how it’s being processed–separating those things from the safety concerns, because that’s really not the issue here.

“We do feel that this is safe. It’s been used for a long time. Ammonium hydroxide itself is used in a multitude of different products,” added Hagen. “I think it’s the idea of this product that is troublesome to people. Just being honest, I don’t think your average consumer probably knows a lot about how food is produced. So yeah, I understand that they have questions. They didn’t know that this was going into their food. I think it would be more productive to be able to educate people about this. But our concern is the safety.”

Today’s food system is complex.

Invest in nonprofit journalism that tells the whole story.

Originally published on Food Safety News

Helena Bottemiller is a Washington, DC-based reporter covering food policy, politics and regulation for Food Safety News (www.foodsafetynews.com and @foodsafetynews) where she has covered Congress, the White House, the Supreme Court and several high-profile food safety stories, including the half-billion Salmonella egg recall and the oil spill in the Gulf of Mexico. Helena has appeared on BBC World and been featured in USA Today and her work is widely cited by mainstream and niche media. Read more >

Like the story?
Join the conversation.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Alex
    It just seems that if the public has to be 'educated' about the processing of food so that we can understand its safety, then the food is too processed. What is wrong with us that we have food that has so many chemical processes that we can't pronounce the ingredients, or even understand what those ingredients are for. We need to go back to the basics. Whole foods with minimal processing. Processing is not necessarily a bad thing, think pickles and relishes and fermentation and such, but even those processes use a minimal of ingredients and those that are of a natural basis themselves! That is all the processing we should allow, and especially in school lunch foods!
    I believe that home economics courses need to be brought back into schools, including the growing of food, meat and produce, the processing of these foods in preparation for sale and for consumption of other students. HomeEc classes should grow and serve the food for the school lunch programs, as much as is possible, with supplemental supplies brought in. This would provide lessons in business, planning, processing, cooking, nutrition and host of other knowledge. I don't the students would serve 'pink slime' to each other!

More from

Food Safety

Featured

Popular

NYC Street Food Vendors: ‘We’re Not Hurting Anyone’

NEW YORK, NEW YORK - MAY 07: People gather for a rally held in support of street vendors targeted by NYPD in Hudson Yards in Manhattan on May 07, 2021 in New York City. Various organizations and elected officials along with street vendors gathered to speak about the alleged targeting of street vendors by NYPD, who Mayor Bill de Blasio had announced would no longer oversee street vendor enforcement. In January, City Council passed Intro 1116, a bill that lifted the permit cap for street vendors by 4,000 permits for the first time since the 1980s. (Photo by Michael M. Santiago/Getty Images)

Oregon Adopts Nation’s Strongest Farmworker Protections for Heat and Wildfire Smoke

Farmworkers in the field in high heat and wildfire smoke

Op-ed: Climate Change Is Bringing Agriculture to the Arctic. Let’s Prioritize Food Sovereignty.

farming in alaska (Photo courtesy of the Alaska Department of Natural Resources)

This Antioxidant May Provide a Key Link Between Regenerative Agriculture and Human Health

farmer growing regenerative crops harvests carrots from healthy soil