Jamie Oliver’s Food Revolution Supports Our Petition With Pink Slime Website!

by Bettina Elias Siegel on March 19, 2012

I am SO pleased to announce that Jamie Oliver and his Food Revolution team have thrown their support behind our Change.org petition:

stop pink slime

Please go check out their new website, Stop Pink Slime.org– you’ll see a prominent link to the petition, information about Lean Beef Trimmings, plus endorsements from supporting organizations and individuals.

THANK YOU, Food Revolution!

And maybe with Jamie’s help we can push the current signature count (near 237K) over the one-quarter million mark — or even beyond!

 

Do You Love The Lunch Tray? ♥♥♥ Then “like” The Lunch Tray! Join almost 2,500 TLT fans by liking TLT’s Facebook page (or follow on Twitter) and you’ll get your Lunch delivered fresh daily, along with bonus commentary, interesting kid-and-food links, and stimulating discussion with other readers. You can also check out my virtual bulletin boards on Pinterest and find selected TLT posts on The Huffington Post.

Digiprove sealCopyright secured by Digiprove © 2012 Bettina Elias Siegel

{ 5 comments… read them below or add one }

George from UC March 19, 2012 at 11:40 am

Something most of the press has overlooked, is that the 100°F temperature used in creating pink slime (to separate the fat by centrifuging ) is an IDEAL incubation temperature for bacteria.
So you have waste meat trimmings already high in bacteria and you warm them up to incubation temperature. Not a very good idea!

Reply

Michael from Michigan March 19, 2012 at 3:27 pm

George,
that’s why a food safe (GRAS) antimicrobial is added in processing, and why you should cook and handle all meats properly. No bacterial illnesses have been linked to this product, but millions of pounds of regular ground beef without it have been recalled. So, what is your point?
All this nonsense about “pink slime” is needlessly alarming people about a product that is safe, just as nutritious, is made from the same beef parts, and reduces the cost of food.

Reply

George from UC March 20, 2012 at 4:36 am

This from OSHA and the CDC: “Ammonia is considered a high health hazard because it is corrosive to the skin, eyes, and lungs. Exposure to 300 ppm is immediately dangerous to life and health.”
So it may be “food grade” but you would’t want to breathe “a puff” of it. So my point is I don’t want waste meat trimmings treated with ammonia mixed into my childs food without proper labeling.

Reply

Thippi March 19, 2012 at 12:37 pm

Wohooo! Yay!!! Thanks Bettina for all your hard work & for keeping us informed!

Reply

heather March 29, 2012 at 8:14 pm

I don’t eat beef however when i heard about that they are putting Pink Slime into it made me think if this is being done with other ground meat as well…since it doesn’t have to be put on a label how are we as a consumer to know that this same thing isn’t happening to other types of ground meat as well? I also want to sign the petition against this issue but am not sure where to do it online or how to do it. I think everyone should sign this petition even if they don’t eat beef because everyone knows someone who does eat it and if the FDA can be hidding this from everyone it makes you question what else is hidden from us wheather it is beef, chicken, pork or vegitables…we should all know what we are buying is really what we told it is

Reply

Leave a Comment

Previous post:

Next post: