By: Joann Bally CSCS
You probably read about the recall of 143 million pounds of beef, some of which had already been eaten and couldn’t be recalled. A slaughterhouse was found to be using “downer” cattle, that is, cattle that were so sick they couldn’t walk. USDA regulations specify that cows have to be able to walk to where they are to be killed if their meat is going to be used for human consumption. That doesn’t seem too much to ask.
Much of the news coverage has dealt with the animal cruelty aspect, which is huge, partly because it was the Humane Society that uncovered this practice. But consider this: meat from sick cows, whatever they were sick from, is being put into the food chain for human consumption. Much of this meat was destined for school lunch programs, so you probably didn’t get it at your favorite steak house or hamburger joint, but it’s pretty disgusting to put kids at risk this way. Besides, we don’t know what is going on at other slaughterhouses, because the USDA doesn’t have enough inspectors.
USDA insists all slaughtered animals are inspected, and many experts, many from the beef industry, assure us there is no risk to human health. But how do they know? The human version of mad cow disease hasn’t been found in the U.S., but e coli is pretty widespread. (I don’t know if e coli has been spread by meat from these sick cows. I am only speaking as a concerned citizen.)
If you eat beef, at least buy good quality and cook it well. If you are worried, as I am, about the safety of our food supply, contact your Congressional representative. Better oversight and holding suppliers to safe practices may cost more money, but how much are we willing to risk for a cheap hamburger?
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