Federal regulators are reviewing the operations of Beef Products Inc., following a New York Times investigation that found the company’s method of using ammonia to eliminate E. coli and Salmonella from beef trim may not work as well as has been claimed.
Exposing meat to ammonia gas raises its alkalinity, which should make it less hospitable to E. coli and Salmonella. Using this method, Beef Products was able to use fattier beef trim – which is more susceptible to contamination – for ground beef. The company’s research showed this method reduced pathogen’s to “undetectable” levels. (more…)

