3 ms·
I thought I read somewhere that the ammonia made the meat smell bad, so they tried using less, which wasn't enough to kill the E. coli or salmonella or whatever
by joshuahedlund 15y ago
I thought I read somewhere that the ammonia made the meat smell bad, so they tried using less, which wasn't enough to kill the E. coli or salmonella or whatever and led to some outbreaks. There's a lot of hyperbole going both ways, but I don't blame people for not wanting to be caught between the tradeoffs of smelly ammonia and sickening E. coli. (Unless of course I've got something inaccurate.)
- joezydeco 15y agoRemember that the processors also tried sterilization via gamma radiation to prevent E. coli and botulism and other nasties. That was met with just as much resistance due to image-vs-science. The meat wouldn't be any more radioactive than the food coming out of your microwave, but just saying "radiation" did it in.