Ander

Beesverwerkingslêers vir bankrotskap, noem kontroversie oor pienk slym


AFA Foods het Maandag aansoek gedoen om bankrotskapsbeskerming

Terwyl Beef Products, Inc. nog steeds besig is met die vervaardiging van beesvleis, lyk dit asof die kontroversie met pienk slym nog 'n verwerker, AFA Foods, veroorsaak het om bankrotskap aansoek doen.

Reuters berig dat die Pennsylvania-verwerkte beesvleisverwerker sê dat hy van plan is om sommige of al sy bates te verkoop, met verwysing na die terugslag oor "fyn beesvleis" of "pienk slym."

AFA Foods is na bewering een van die grootste verwerkers van gemaalde beesvleis in die Verenigde State en produseer jaarliks ​​meer as 500 miljoen pond beesvleisprodukte. Dit sluit bevrore hamburgers en beesvleis onder die handelsname Moran's en Miller Quality Meats in.

Hofstukke toon dat AFA $ 219 miljoen se bates en $ 197 se skuld het, terwyl die maatskappy in Desember 2011 'n jaarlikse inkomste van $ 958 miljoen behaal het.

Die terugslag teen pienk slym het Beef Products, Inc. ook gedwing om stop produksie in drie van hul fabriekeen die fyn gestruktureerde beesvleisproduksie met 900 000 pond laat daal. Verdedigers vir pienk slym sê die ammoniakbehandeling van die produk is Dit is nodig om siektes wat deur voedsel oorgedra word, te stop.


Ammoniak word in baie kosse gebruik, nie net pienk slym nie

Wendy: Met die outisme, Alzheimer en vetsug, ens. Het niemand ooit gewonder of hierdie gifstowwe iets daarmee te doen het nie. Dit laat my vel regtig kruip. Ek skud my kop in totale afsku en teleurstelling.

New York (Reuters) – Surprise het verlede maand oor Amerika gestroom toe 'n nuwe vlaag verbruikers ontdek het dat hamburgers dikwels beesvleis bevat wat met ammoniak behandel is, of wat kritici 'pienk slym' noem.

Wat hulle moontlik nie geweet het nie, is dat ammoniak, wat dikwels met skoonmaakmiddels verband hou, byna 40 jaar gelede deur Amerikaanse gesondheidsamptenare skoongemaak is en gebruik word vir die vervaardiging van baie voedsel, insluitend kaas. Verwante verbindings speel 'n rol in gebak en sjokoladeprodukte.

Die gebruik van klein hoeveelhede ammoniak om kos te maak, is nie ongewoon vir die kundiges in hoëtegnologiese voedselproduksie nie. Noudat die min bekende wêreld toenemend onder druk kom van besorgde verbruikers wat meer wil weet oor wat hulle eet.

Ek dink ons ​​sien vandag 'n verandering in verbruikers se kommer oor die teenwoordigheid van bestanddele in voedsel, en dit is slegs 'n voorbeeld, het Michael Doyle, direkteur van die Universiteit van Georgia se sentrum vir voedselveiligheid, gesê .

Ammoniak, wat bekend is vir sy skadelike reuk, het verlede maand 'n warm onderwerp geword met die herrie oor wat die vleisbedryf noem “ finaal gestruktureerde beesvleis ” en wat 'n voormalige Amerikaanse regeringswetenskaplike vir die eerste keer “rooi slym ” noem.

Dit word gebruik as vuller vir beesvleis en word gemaak van vetterige versiersels wat meer vatbaar is vir besmetting as ander stukke beesvleis, en word daarom bespuit met ammoniumhidroksied en#8211 ammoniak gemeng met water om patogene soos salmonella en E coli.

Nadat kritici die produk op sosiale media-webwerwe beklemtoon het en onaantreklike foto's op televisie gewys het, noem dit die pienk slym, en die land se voorste kitskoskette en supermarkte het die produk verwerp, alhoewel Amerikaanse amptenare vir openbare gesondheid dit as veilig beskou om te eet. Honderde Amerikaanse skooldistrikte het ook geëis dat dit uit die skoolmaalprogramme verwyder word.

Een produsent, Beef Products Inc, het sedertdien drie fabrieke laat staan. 'N Ander een, AFA Foods, het aansoek gedoen om bankrotskapsbeskerming.

Die verontwaardiging, wat volgens baie kenners aangevuur word deur die term "pienk slym," lyk meer oor die ongunstigheid van die produk as op die veiligheid daarvan.

Dit is nie 'n gesondheidskwessie nie, het Bill Marler, 'n vooraanstaande advokaat vir voedselveiligheid, gesê. Dit is 'n ‘I ’m wat uit hierdie ’ -uitgawe verdien word. ”

Kritici van sogenaamde “Big Food ” wys egter daarop dat hoewel pienk slym en die ammoniak daarin nie skadelik kan wees nie, die verbruikers se skok oor hul teenwoordigheid dui op 'n groter probleem.

Die voedselvoorraad is vol allerhande chemiese bymiddels waarvan mense nie weet nie, en Michele Simon, 'n prokureur vir openbare gesondheid en president van die konsultasiefirma Eat Drink Politics.

NIE SO SLEG SOOS DIT NIE KLANK NIE ?! Maak jy n grap?

Die vleisbedryf het probeer om bewustheid te verhoog van ander voedsel wat ammoniak bevat, in reaksie op wat dit as 'n onregverdige aanval op 'n veilige en gesonde produk beskryf het.

Ammoniakverbindings word byvoorbeeld gebruik as rysmiddels in gebak en as 'n suurgehalte in kaas en soms sjokolade.

Amonia is nie 'n ongewone produk om bygevoeg te word nie, en Gary Acuff, direkteur van die Texas A & ampM Universiteit se sentrum vir voedselveiligheid, het 'n onlangse perskonferensie aangebied wat deur Beef Products Inc. aangebied word. “Ons gebruik ammoniak in alle soorte voedsel in die voedselindustrie. ”

Kraft Foods Inc, waarvan die handelsmerke Chips Ahoy -koekies en Velveeta -kaas insluit, is 'n onderneming wat baie klein hoeveelhede ammoniumverbindings in sommige van sy produkte gebruik. Dit wou nie spesifiseer watter produkte nie.

Soms klink bestanddeelname ingewikkelder as wat dit is, ”, sê Angela Wiggins, woordvoerder van Kraft. Sy het ook daarop gewys dat ammoniak, wat uit stikstof en waterstof bestaan, natuurlik voorkom in plante, diere, water, lug en in sommige voedsel, insluitend melk.

Wiggins het gesê dat 'n klein hoeveelheid ammoniumhidroksied 'n klein hoeveelheid ammoniumhidroksied by die omskakeling van melk tot kaas byvoeg om die suurheid van die kultuur te verminder en kaaskulture aan te moedig om te groei.

Dit is ietwat soortgelyk aan die aktivering van gis vir deeg deur warm water, suiker en sout by te voeg om die regte omgewing vir gisgroei te skep, het Wiggins gesê.

In die geval van ammoniumfosfaat, wat as rysmiddel in bak gebruik word, het sy gesê dat die hitte tydens bak veroorsaak dat die gas verdamp, sodat daar geen ammoniak in die produk bly nie. Dit is baie soortgelyk daaraan om wyn by 'n sous te voeg en die alkohol weg te kook. ”

DON ’ TEL ALTYD OP ETIKETTE. REGTIG.

Verbindings soos ammoniumhidroksied, ammoniumfosfaat en ammoniumchloried word in klein hoeveelhede as veilig beskou.

Die Amerikaanse voedsel- en dwelmadministrasie het in 1974 ammoniumhidroksiedstatus toegeken as 'n GRAS, of algemeen erken as veilige, stof in 1974.

Ammoniumhidroksied is ook 'n aanvaarbare bestanddeel onder die voorwaardes van goeie vervaardigingspraktyke in tientalle kosse, van koeldrank tot sop tot ingemaakte groente, volgens die algemene standaarde vir voedseladditiewe uiteengesit deur die Codex Alimentarius Commission, 'n groep befonds deur die Wêreldgesondheidsorganisasie en die Verenigde Nasies se Voedsel- en Landbou -organisasie.

Tydens 'n besoek aan die kruidenierswinkel is onthul dat ammoniumchloried en 'n soutkomponent in Wonder Bread en Chef Boyardee Mini Ravioli, gemaak deur ConAgra Foods. Ammoniumfosfaat, 'n ander sout, word op Chips Ahoy -koekies gelys.

Maar ammoniumhidroksied, die chemikalie wat dikwels gebruik word om die pienk slym te ontsmet, was moeiliker om te vind.

Dit is omdat dit dikwels beskou word as 'n verwerkingshulpmiddel, wat volgens Amerikaanse reguleerders nie op voedseletikette moet verskyn nie.

As dit help om 'n proses te vergemaklik, is dit nie nodig nie en (as) dit teen 'n persentasie minder as 1 persent gebruik word, hoef dit nie op die etiket te word nie, en Roger Clemens, president van die Instituut vir Voedseltegnoloë en wetenskaplike hoof van ET Horn Co, 'n private chemiese en bestanddeelmaatskappy.

Hy het gesê dat ammoniak in voedsel nou minder as voorheen gebruik word, aangesien vervangingsprodukte gewild word.

Toe Sara Lee Corp, Hormel Foods, Kellogg en ConAgra gesê het of hulle produkte met ammoniumhidroksied vervaardig is, is dit nie so nie.

Hershey het gesê dit gebruik natuurlike kakao in die meeste van sy sjokolade, maar in die min produkte wat alkaliese kakao gebruik, gebruik dit kaliumkarbonaat, nie ammoniumhidroksied nie.

General Mills het gesê dat die maatskappy nie sy produksieprosesse bespreek nie. Campbell Soup Co het nie op herhaalde versoeke om kommentaar gereageer nie.

(Bykomende beriggewing deur Lisa Baertlein in Los Angeles en Ernest Scheyder in New York Redigering deur Tim Dobbyn)


Ammoniak word in baie kosse gebruik, nie net pienk slym nie

Wendy: Met die outisme, Alzheimer en vetsug, ens. Het niemand ooit gewonder of hierdie gifstowwe iets daarmee te doen het nie. Dit laat my vel regtig kruip. Ek skud my kop in totale afsku en teleurstelling.

New York (Reuters) – Surprise het verlede maand oor Amerika gestroom toe 'n nuwe vlaag verbruikers ontdek het dat hamburgers dikwels beesvleis bevat wat met ammoniak behandel is, of wat kritici 'pienk slym' noem.

Wat hulle moontlik nie geweet het nie, is dat ammoniak, wat dikwels met skoonmaakmiddels verband hou, byna 40 jaar gelede deur Amerikaanse gesondheidsamptenare skoongemaak is en gebruik word vir die vervaardiging van baie voedsel, insluitend kaas. Verwante verbindings speel 'n rol in gebak en sjokoladeprodukte.

Die gebruik van klein hoeveelhede ammoniak om kos te maak, is nie ongewoon vir die kundiges in hoëtegnologiese voedselproduksie nie. Noudat die min bekende wêreld toenemend onder druk kom van besorgde verbruikers wat meer wil weet oor wat hulle eet.

Ek dink ons ​​sien vandag 'n verandering in verbruikers se kommer oor die teenwoordigheid van bestanddele in voedsel, en dit is net 'n voorbeeld, het Michael Doyle, direkteur van die Universiteit van Georgia se sentrum vir voedselveiligheid, gesê .

Ammoniak, wat bekend is vir sy skadelike reuk, het verlede maand 'n warm onderwerp geword met die herrie oor wat die vleisbedryf noem “ fyn gestruktureerde beesvleis ” en wat 'n voormalige Amerikaanse regeringswetenskaplike vir die eerste keer “ pienk slym ” noem.

Dit word gebruik as 'n vulmiddel vir beesvleis en word gemaak van vetterige snoei wat meer vatbaar is vir besmetting as ander vleissnitte, en word daarom bespuit met ammoniumhidroksied – ammoniak gemeng met water – om patogene soos salmonella en E coli.

Nadat kritici die produk op sosiale media-webwerwe beklemtoon het en onaantreklike foto's op televisie gewys het, noem dit die pienk slym, en die land se voorste kitskoskette en supermarkte het die produk verwerp, alhoewel Amerikaanse amptenare vir openbare gesondheid dit as veilig beskou om te eet. Honderde Amerikaanse skooldistrikte het ook geëis dat dit uit die skoolmaalprogramme verwyder word.

Een produsent, Beef Products Inc, het sedertdien drie fabrieke laat staan. 'N Ander een, AFA Foods, het aansoek gedoen om bankrotskapsbeskerming.

Die verontwaardiging, wat volgens baie kenners aangevuur word deur die term "pienk slym," lyk meer oor die ongunstigheid van die produk as op die veiligheid daarvan.

Dit is nie 'n gesondheidskwessie nie, het Bill Marler, 'n vooraanstaande advokaat vir voedselveiligheid, gesê. Dit is 'n ‘I ’m wat uit hierdie ’ -uitgawe verdien word. ”

Kritici van sogenaamde “Big Food ” wys egter daarop dat hoewel pienk slym en die ammoniak nie skadelik kan wees nie, die skok van verbruikers oor hul teenwoordigheid op 'n groter probleem dui.

Die voedselvoorraad is vol allerhande chemiese bymiddels waarvan mense nie weet nie, en Michele Simon, 'n prokureur vir openbare gesondheid en president van die konsultasiefirma Eat Drink Politics.

NIE SO SLEG SOOS DIT NIE KLANK NIE ?! Maak jy n grap?

Die vleisbedryf het probeer om bewustheid te verhoog van ander voedsel wat ammoniak bevat, in reaksie op wat dit as 'n onregverdige aanval op 'n veilige en gesonde produk beskryf het.

Ammoniakverbindings word byvoorbeeld gebruik as rysmiddels in gebak en as 'n suurgehalte in kaas en soms sjokolade.

Amonia is nie 'n ongewone produk om bygevoeg te word nie, en Gary Acuff, direkteur van die Texas A & ampM Universiteit se sentrum vir voedselveiligheid, het 'n onlangse perskonferensie aangebied wat deur Beef Products Inc. aangebied word. “Ons gebruik ammoniak in alle soorte voedsel in die voedselindustrie. ”

Kraft Foods Inc, waarvan die handelsmerke Chips Ahoy -koekies en Velveeta -kaas insluit, is 'n onderneming wat baie klein hoeveelhede ammoniumverbindings in sommige van sy produkte gebruik. Dit wou nie spesifiseer watter produkte nie.

Soms klink bestanddeelname ingewikkelder as wat dit is, ”, sê Angela Wiggins, woordvoerder van Kraft. Sy het ook daarop gewys dat ammoniak, wat uit stikstof en waterstof bestaan, natuurlik voorkom in plante, diere, water, lug en in sommige voedsel, insluitend melk.

Wiggins het gesê dat 'n klein hoeveelheid ammoniumhidroksied 'n klein hoeveelheid ammoniumhidroksied by die omskakeling van melk tot kaas byvoeg om die suurheid van die kultuur te verminder en kaaskulture aan te moedig om te groei.

Dit is ietwat soortgelyk aan die aktivering van gis vir deeg deur warm water, suiker en sout by te voeg om die regte omgewing vir gisgroei te skep, het Wiggins gesê.

In die geval van ammoniumfosfaat, wat as rysmiddel in bak gebruik word, het sy gesê dat die hitte tydens bak veroorsaak dat die gas verdamp, sodat daar geen ammoniak in die produk bly nie. Dit is baie soos om wyn by 'n sous te voeg en die alkohol weg te kook. ”

DON ’ TEL ALTYD OP ETIKETTE. REGTIG.

Verbindings soos ammoniumhidroksied, ammoniumfosfaat en ammoniumchloried word in klein hoeveelhede as veilig beskou.

Die Amerikaanse voedsel- en dwelmadministrasie het in 1974 ammoniumhidroksiedstatus toegeken as 'n GRAS, of algemeen erken as veilige, stof in 1974.

Ammoniumhidroksied is ook 'n aanvaarbare bestanddeel onder die voorwaardes van goeie vervaardigingspraktyke in tientalle kosse, van koeldrank tot sop tot ingemaakte groente, volgens die algemene standaarde vir voedseladditiewe uiteengesit deur die Codex Alimentarius Commission, 'n groep befonds deur die Wêreldgesondheidsorganisasie en die Verenigde Nasies se Voedsel- en Landbou -organisasie.

Tydens 'n besoek aan die kruidenierswinkel is onthul dat ammoniumchloried en 'n soutkomponent in Wonder Bread en Chef Boyardee Mini Ravioli, gemaak deur ConAgra Foods. Ammoniumfosfaat, 'n ander sout, word op Chips Ahoy -koekies gelys.

Maar ammoniumhidroksied, die chemikalie wat dikwels gebruik word om die pienk slym te ontsmet, was moeiliker om te vind.

Dit is omdat dit dikwels beskou word as 'n “ verwerkingshulpmiddel, ” wat nie deur Amerikaanse reguleerders vereis word om op voedseletikette op te neem nie.

As dit help om 'n proses te vergemaklik, is dit nie nodig nie en (as) dit teen 'n persentasie minder as 1 persent gebruik word, hoef dit nie op die etiket te word nie, en Roger Clemens, president van die Instituut vir Voedseltegnoloë en wetenskaplike hoof van ET Horn Co, 'n private chemiese en bestanddeelmaatskappy.

Hy het gesê dat ammoniak in voedsel nou minder as voorheen gebruik word, aangesien vervangingsprodukte gewild word.

Toe Sara Lee Corp, Hormel Foods, Kellogg en ConAgra gesê het of hulle produkte met ammoniumhidroksied vervaardig is, is dit nie so nie.

Hershey het gesê dit gebruik natuurlike kakao in die meeste van sy sjokolade, maar in die min produkte wat alkaliese kakao gebruik, gebruik dit kaliumkarbonaat, nie ammoniumhidroksied nie.

General Mills het gesê dat die maatskappy nie sy produksieprosesse bespreek nie. Campbell Soup Co het nie op herhaalde versoeke om kommentaar gereageer nie.

(Bykomende beriggewing deur Lisa Baertlein in Los Angeles en Ernest Scheyder in New York Redigering deur Tim Dobbyn)


Ammoniak word in baie kosse gebruik, nie net pienk slym nie

Wendy: Met die outisme, Alzheimer en vetsug, ens. Het niemand ooit gewonder of hierdie gifstowwe iets daarmee te doen het nie. Dit laat my vel regtig kruip. Ek skud my kop in totale afsku en teleurstelling.

New York (Reuters) – Surprise het verlede maand oor Amerika gestroom toe 'n nuwe vlaag verbruikers ontdek het dat hamburgers dikwels beesvleis bevat wat met ammoniak behandel is, of wat kritici 'pienk slym' noem.

Wat hulle moontlik nie geweet het nie, is dat ammoniak, wat dikwels met skoonmaakmiddels verband hou, byna 40 jaar gelede deur Amerikaanse gesondheidsamptenare skoongemaak is en gebruik word vir die vervaardiging van baie voedsel, insluitend kaas. Verwante verbindings speel 'n rol in gebak en sjokoladeprodukte.

Die gebruik van klein hoeveelhede ammoniak om kos te maak, is nie ongewoon vir die kundiges in hoëtegnologiese voedselproduksie nie. Noudat die min bekende wêreld toenemend onder druk kom van besorgde verbruikers wat meer wil weet oor wat hulle eet.

Ek dink ons ​​sien vandag 'n verandering in verbruikers se kommer oor die teenwoordigheid van bestanddele in voedsel, en dit is slegs 'n voorbeeld, het Michael Doyle, direkteur van die Universiteit van Georgia se sentrum vir voedselveiligheid, gesê .

Ammoniak, wat bekend is vir sy skadelike reuk, het verlede maand 'n warm onderwerp geword met die herrie oor wat die vleisbedryf noem “ finaal gestruktureerde beesvleis ” en wat 'n voormalige Amerikaanse regeringswetenskaplike vir die eerste keer “rooi slym ” noem.

Dit word gebruik as vuller vir beesvleis en word gemaak van vetterige versiersels wat meer vatbaar is vir besmetting as ander stukke beesvleis, en word daarom bespuit met ammoniumhidroksied en#8211 ammoniak gemeng met water om patogene soos salmonella en E coli.

Nadat kritici die produk op sosiale media-webwerwe beklemtoon het en onaangename foto's op televisie gewys het, noem dit dit 'pienk slym', en die land se voorste kitskoskette en supermarkte het die produk verwerp, hoewel Amerikaanse amptenare vir openbare gesondheid dit as veilig beskou om te eet. Honderde Amerikaanse skooldistrikte het ook geëis dat dit uit die skoolmaalprogramme verwyder word.

Een produsent, Beef Products Inc, het sedertdien drie fabrieke laat staan. 'N Ander een, AFA Foods, het aansoek gedoen om bankrotskapsbeskerming.

Die verontwaardiging, wat volgens baie kenners aangevuur word deur die term "pienk slym," lyk meer oor die ongunstigheid van die produk as op die veiligheid daarvan.

Dit is nie 'n gesondheidskwessie nie, het Bill Marler, 'n vooraanstaande advokaat vir voedselveiligheid, gesê. Dit is 'n ‘I ’m wat uit hierdie ’ -uitgawe verdien word. ”

Kritici van sogenaamde “Big Food ” wys egter daarop dat hoewel pienk slym en die ammoniak nie skadelik kan wees nie, die skok van verbruikers oor hul teenwoordigheid op 'n groter probleem dui.

Die voedselvoorraad is vol allerhande chemiese bymiddels waarvan mense nie weet nie, en Michele Simon, 'n prokureur vir openbare gesondheid en president van die konsultasiefirma Eat Drink Politics.

NIE SO SLEG SOOS DIT NIE KLANK NIE ?! Maak jy n grap?

Die vleisbedryf het probeer om bewustheid te verhoog van ander voedsel wat ammoniak bevat, in reaksie op wat dit as 'n onregverdige aanval op 'n veilige en gesonde produk beskryf het.

Ammoniakverbindings word byvoorbeeld gebruik as rysmiddels in gebak en as 'n suurgehalte in kaas en soms sjokolade.

Amonia is nie 'n ongewone produk om bygevoeg te word nie, en Gary Acuff, direkteur van die Texas A & ampM Universiteit se sentrum vir voedselveiligheid, het 'n onlangse perskonferensie aangebied wat deur Beef Products Inc. aangebied word. “Ons gebruik ammoniak in alle soorte voedsel in die voedselindustrie. ”

Kraft Foods Inc, waarvan die handelsmerke Chips Ahoy -koekies en Velveeta -kaas insluit, is 'n onderneming wat baie klein hoeveelhede ammoniumverbindings in sommige van sy produkte gebruik. Dit wou nie spesifiseer watter produkte nie.

Soms klink bestanddeelname ingewikkelder as wat dit is, ”, sê Angela Wiggins, woordvoerder van Kraft. Sy het ook daarop gewys dat ammoniak, wat uit stikstof en waterstof bestaan, natuurlik voorkom in plante, diere, water, lug en in sommige voedsel, insluitend melk.

Wiggins het gesê dat 'n klein hoeveelheid ammoniumhidroksied 'n klein hoeveelheid ammoniumhidroksied by die omskakeling van melk tot kaas byvoeg om die suurheid van die kultuur te verminder en kaaskulture aan te moedig om te groei.

Dit is ietwat soortgelyk aan die aktivering van gis vir deeg deur warm water, suiker en sout by te voeg om die regte omgewing vir gisgroei te skep, het Wiggins gesê.

In die geval van ammoniumfosfaat, wat as rysmiddel in bak gebruik word, het sy gesê dat die hitte tydens bak veroorsaak dat die gas verdamp, sodat daar geen ammoniak in die produk bly nie. Dit is baie soos om wyn by 'n sous te voeg en die alkohol weg te kook. ”

DON ’ TEL ALTYD OP ETIKETTE. REGTIG.

Verbindings soos ammoniumhidroksied, ammoniumfosfaat en ammoniumchloried word in klein hoeveelhede as veilig beskou.

Die Amerikaanse voedsel- en dwelmadministrasie het in 1974 ammoniumhidroksiedstatus toegeken as 'n GRAS, of algemeen erken as veilige, stof in 1974.

Ammoniumhidroksied is ook 'n aanvaarbare bestanddeel onder die voorwaardes van goeie vervaardigingspraktyke in tientalle kosse, van koeldrank tot sop tot ingemaakte groente, volgens die algemene standaarde vir voedseladditiewe uiteengesit deur die Codex Alimentarius Commission, 'n groep befonds deur die Wêreldgesondheidsorganisasie en die Verenigde Nasies se Voedsel- en Landbou -organisasie.

Tydens 'n besoek aan die kruidenierswinkel is onthul dat ammoniumchloried en 'n soutkomponent in Wonder Bread en Chef Boyardee Mini Ravioli, gemaak deur ConAgra Foods. Ammoniumfosfaat, 'n ander sout, word op Chips Ahoy -koekies gelys.

Maar ammoniumhidroksied, die chemikalie wat dikwels gebruik word om die pienk slym te ontsmet, was moeiliker om te vind.

Dit is omdat dit dikwels beskou word as 'n verwerkingshulpmiddel, wat volgens Amerikaanse reguleerders nie op voedseletikette moet verskyn nie.

As dit help om 'n proses te vergemaklik, is dit nie nodig nie en (as) dit teen 'n persentasie minder as 1 persent gebruik word, hoef dit nie op die etiket te word nie, en Roger Clemens, president van die Instituut vir Voedseltegnoloë en wetenskaplike hoof van ET Horn Co, 'n private chemiese en bestanddeelmaatskappy.

Hy het gesê dat ammoniak in voedsel nou minder as voorheen gebruik word, aangesien vervangingsprodukte gewild word.

Toe Sara Lee Corp, Hormel Foods, Kellogg en ConAgra gesê het of hulle produkte met ammoniumhidroksied vervaardig is, is dit nie so nie.

Hershey het gesê dit gebruik natuurlike kakao in die meeste van sy sjokolade, maar in die min produkte wat alkaliese kakao gebruik, gebruik dit kaliumkarbonaat, nie ammoniumhidroksied nie.

General Mills het gesê die maatskappy bespreek nie sy produksieprosesse nie. Campbell Soup Co het nie op herhaalde versoeke om kommentaar gereageer nie.

(Bykomende beriggewing deur Lisa Baertlein in Los Angeles en Ernest Scheyder in New York Redigering deur Tim Dobbyn)


Ammoniak word in baie kosse gebruik, nie net pienk slym nie

Wendy: Met die outisme, Alzheimer en vetsug, ens. Het niemand ooit gewonder of hierdie gifstowwe iets daarmee te doen het nie. Dit laat my vel regtig kruip. Ek skud my kop in totale afsku en teleurstelling.

New York (Reuters) – Surprise het verlede maand oor Amerika gestroom toe 'n nuwe vlaag verbruikers ontdek het dat hamburgers dikwels beesvleis bevat wat met ammoniak behandel is, of wat kritici 'pienk slym' noem.

Wat hulle moontlik nie geweet het nie, is dat ammoniak, wat dikwels met skoonmaakmiddels verband hou, byna 40 jaar gelede deur Amerikaanse gesondheidsamptenare skoongemaak is en gebruik word vir die vervaardiging van baie voedsel, insluitend kaas. Verwante verbindings speel 'n rol in gebak en sjokoladeprodukte.

Die gebruik van klein hoeveelhede ammoniak om voedsel te maak, is nie ongewoon vir die kundiges in hoëtegnologiese voedselproduksie nie. Noudat die onbekende wêreld onder toenemende druk kom van bekommerde verbruikers wat meer wil weet oor wat hulle eet.

Ek dink ons ​​sien vandag 'n verandering in verbruikers se kommer oor die teenwoordigheid van bestanddele in voedsel, en dit is slegs 'n voorbeeld, het Michael Doyle, direkteur van die Universiteit van Georgia se sentrum vir voedselveiligheid, gesê .

Ammoniak, wat bekend is vir sy skadelike reuk, het verlede maand 'n warm onderwerp geword met die herrie oor wat die vleisbedryf noem “ fyn gestruktureerde beesvleis ” en wat 'n voormalige Amerikaanse regeringswetenskaplike vir die eerste keer “ pienk slym ” noem.

Dit word gebruik as vuller vir beesvleis en word gemaak van vetterige versiersels wat meer vatbaar is vir besmetting as ander stukke beesvleis, en word daarom bespuit met ammoniumhidroksied en#8211 ammoniak gemeng met water om patogene soos salmonella en E coli.

Nadat kritici die produk op sosiale media-webwerwe beklemtoon het en onaantreklike foto's op televisie gewys het, noem dit die pienk slym, en die land se voorste kitskoskette en supermarkte het die produk verwerp, alhoewel Amerikaanse amptenare vir openbare gesondheid dit as veilig beskou om te eet. Honderde Amerikaanse skooldistrikte het ook geëis dat dit uit die skoolmaalprogramme verwyder word.

Een produsent, Beef Products Inc, het sedertdien drie fabrieke laat staan. 'N Ander een, AFA Foods, het aansoek gedoen om bankrotskapsbeskerming.

Die verontwaardiging, wat volgens baie kenners aangevuur word deur die term "pienk slym," lyk meer oor die ongunstigheid van die produk as op die veiligheid daarvan.

Dit is nie 'n gesondheidskwessie nie, het Bill Marler, 'n vooraanstaande advokaat vir voedselveiligheid, gesê. Dit is 'n ‘I ’m wat uit hierdie ’ -uitgawe verdien word. ”

Kritici van sogenaamde “Big Food ” wys egter daarop dat hoewel pienk slym en die ammoniak nie skadelik kan wees nie, die skok van verbruikers oor hul teenwoordigheid op 'n groter probleem dui.

Die voedselvoorraad is vol allerhande chemiese bymiddels waarvan mense nie weet nie, en Michele Simon, 'n prokureur vir openbare gesondheid en president van die konsultasiefirma Eat Drink Politics.

NIE SO SLEG SOOS DIT NIE KLANK NIE ?! Maak jy n grap?

Die vleisbedryf het probeer om bewustheid te verhoog van ander voedsel wat ammoniak bevat, in reaksie op wat dit as 'n onregverdige aanval op 'n veilige en gesonde produk beskryf het.

Ammoniakverbindings word byvoorbeeld gebruik as rysmiddels in gebak en as 'n suurgehalte in kaas en soms sjokolade.

Amonia is nie 'n ongewone produk om bygevoeg te word nie, en Gary Acuff, direkteur van die Texas A & ampM Universiteit se sentrum vir voedselveiligheid, het 'n onlangse perskonferensie aangebied wat deur Beef Products Inc. aangebied word. “Ons gebruik ammoniak in alle soorte voedsel in die voedselindustrie. ”

Kraft Foods Inc, waarvan die handelsmerke Chips Ahoy -koekies en Velveeta -kaas insluit, is 'n onderneming wat baie klein hoeveelhede ammoniumverbindings in sommige van sy produkte gebruik. Dit wou nie spesifiseer watter produkte nie.

Soms klink bestanddeelname ingewikkelder as wat dit is, ”, sê Angela Wiggins, woordvoerder van Kraft. Sy het ook daarop gewys dat ammoniak, wat uit stikstof en waterstof bestaan, natuurlik voorkom in plante, diere, water, lug en in sommige voedsel, insluitend melk.

Wiggins het gesê dat 'n klein hoeveelheid ammoniumhidroksied 'n klein hoeveelheid ammoniumhidroksied by die omskakeling van melk tot kaas byvoeg om die suurheid van die kultuur te verminder en kaaskulture aan te moedig om te groei.

Dit is ietwat soortgelyk aan die aktivering van gis vir deeg deur warm water, suiker en sout by te voeg om die regte omgewing vir gisgroei te skep, het Wiggins gesê.

In die geval van ammoniumfosfaat, wat as rysmiddel in bak gebruik word, het sy gesê dat die hitte tydens bak veroorsaak dat die gas verdamp, sodat daar geen ammoniak in die produk bly nie. Dit is baie soos om wyn by 'n sous te voeg en die alkohol weg te kook. ”

DON ’ TEL ALTYD OP ETIKETTE. REGTIG.

Verbindings soos ammoniumhidroksied, ammoniumfosfaat en ammoniumchloried word in klein hoeveelhede as veilig beskou.

Die Amerikaanse voedsel- en dwelmadministrasie het in 1974 ammoniumhidroksiedstatus toegeken as 'n GRAS, of algemeen erken as veilige, stof in 1974.

Ammoniumhidroksied is ook 'n aanvaarbare bestanddeel onder die voorwaardes van goeie vervaardigingspraktyke in tientalle kosse, van koeldrank tot sop tot ingemaakte groente, volgens die algemene standaarde vir voedseladditiewe uiteengesit deur die Codex Alimentarius Commission, 'n groep befonds deur die Wêreldgesondheidsorganisasie en die Verenigde Nasies se Voedsel- en Landbou -organisasie.

Tydens 'n besoek aan die kruidenierswinkel is onthul dat ammoniumchloried en 'n soutkomponent in Wonder Bread en Chef Boyardee Mini Ravioli, gemaak deur ConAgra Foods. Ammoniumfosfaat, 'n ander sout, word op Chips Ahoy -koekies gelys.

Maar ammoniumhidroksied, die chemikalie wat dikwels gebruik word om die pienk slym te ontsmet, was moeiliker om te vind.

Dit is omdat dit dikwels beskou word as 'n verwerkingshulpmiddel, wat volgens Amerikaanse reguleerders nie op voedseletikette moet verskyn nie.

As dit help om 'n proses te vergemaklik, is dit nie nodig nie en (as) dit teen 'n persentasie minder as 1 persent gebruik word, hoef dit nie op die etiket te word nie, en Roger Clemens, president van die Instituut vir Voedseltegnoloë en wetenskaplike hoof van ET Horn Co, 'n private chemiese en bestanddeelmaatskappy.

Hy het gesê dat ammoniak in voedsel nou minder as voorheen gebruik word, aangesien vervangingsprodukte gewild word.

Toe Sara Lee Corp, Hormel Foods, Kellogg en ConAgra gesê het of hulle produkte met ammoniumhidroksied vervaardig is, is dit nie so nie.

Hershey het gesê dit gebruik natuurlike kakao in die meeste van sy sjokolade, maar in die min produkte wat alkaliese kakao gebruik, gebruik dit kaliumkarbonaat, nie ammoniumhidroksied nie.

General Mills het gesê dat die maatskappy nie sy produksieprosesse bespreek nie. Campbell Soup Co het nie op herhaalde versoeke om kommentaar gereageer nie.

(Bykomende beriggewing deur Lisa Baertlein in Los Angeles en Ernest Scheyder in New York Redigering deur Tim Dobbyn)


Ammoniak word in baie kosse gebruik, nie net pienk slym nie

Wendy: Met die outisme, Alzheimer en vetsug, ens. Het niemand ooit gewonder of hierdie gifstowwe iets daarmee te doen het nie. Dit laat my vel regtig kruip. Ek skud my kop in totale afsku en teleurstelling.

New York (Reuters) – Surprise het verlede maand oor Amerika gestroom toe 'n nuwe vlaag verbruikers ontdek het dat hamburgers dikwels beesvleis bevat wat met ammoniak behandel is, of wat kritici 'pienk slym' noem.

Wat hulle moontlik nie geweet het nie, is dat ammoniak, wat dikwels met skoonmaakmiddels verband hou, byna 40 jaar gelede deur Amerikaanse gesondheidsamptenare skoongemaak is en gebruik word vir die vervaardiging van baie voedsel, insluitend kaas. Verwante verbindings speel 'n rol in gebak en sjokoladeprodukte.

Die gebruik van klein hoeveelhede ammoniak om kos te maak, is nie ongewoon vir die kundiges in hoëtegnologiese voedselproduksie nie. Noudat die min bekende wêreld toenemend onder druk kom van besorgde verbruikers wat meer wil weet oor wat hulle eet.

Ek dink ons ​​sien vandag 'n verandering in verbruikers se kommer oor die teenwoordigheid van bestanddele in voedsel, en dit is net 'n voorbeeld, het Michael Doyle, direkteur van die Universiteit van Georgia se sentrum vir voedselveiligheid, gesê .

Ammoniak, wat bekend is vir sy skadelike reuk, het verlede maand 'n warm onderwerp geword met die herrie oor wat die vleisbedryf noem “ finaal gestruktureerde beesvleis ” en wat 'n voormalige Amerikaanse regeringswetenskaplike vir die eerste keer “rooi slym ” noem.

Dit word gebruik as 'n vulmiddel vir beesvleis en word gemaak van vetterige snoei wat meer vatbaar is vir besmetting as ander vleissnitte, en word daarom bespuit met ammoniumhidroksied – ammoniak gemeng met water – om patogene soos salmonella en E coli.

Nadat kritici die produk op sosiale media-webwerwe beklemtoon het en onaangename foto's op televisie gewys het, noem dit dit 'pienk slym', en die land se voorste kitskoskette en supermarkte het die produk verwerp, hoewel Amerikaanse amptenare vir openbare gesondheid dit as veilig beskou om te eet. Hundreds of U.S. school districts also demanded it be removed from school lunch programs.

One producer, Beef Products Inc, has since idled three factories. Another, AFA Foods, filed for bankruptcy protection.

The outrage, which many experts say has been fueled by the term “pink slime,” seems more about the unsavoriness of the product rather than its safety.

“This is not a health issue,” said Bill Marler, a prominent food safety lawyer. “This is an ‘I’m grossed out by this’ issue.”

Still, critics of so-called “Big Food” point out that while “pink slime” and the ammonia in it may not be harmful, consumer shock over their presence points to a wider issue.

“The food supply is full of all sorts of chemical additives that people don’t know about,” said Michele Simon, a public health lawyer and president of industry watchdog consulting firm Eat Drink Politics.

NOT AS BAD AS IT SOUNDS?! Maak jy n grap?

The meat industry has been trying to raise awareness of other foods that contain ammonia, in response to what it has characterized as an unfair attack on a safe and healthy product.

For example, ammonia compounds are used as leavening agents in baked goods and as an acidity controller in cheese and sometimes chocolate.

“Ammonia’s not an unusual product to find added to food,” Gary Acuff, director of Texas A&M University’s Center for Food Safety, told a recent press conference hosted by Beef Products Inc. “We use ammonia in all kinds of foods in the food industry.”

Kraft Foods Inc, whose brands include Chips Ahoy cookies and Velveeta cheese, is one company that uses very small amounts of ammonium compounds in some of its products. It declined to specify which products.

“Sometimes ingredient names sound more complicated than they are,” said Kraft spokeswoman Angela Wiggins. She also pointed out that ammonia, made up of nitrogen and hydrogen, occurs naturally in plants, animals, water, air and in some foods, including milk.

Wiggins said that in turning milk to cheese, a tiny amount of ammonium hydroxide is added to a starter dairy culture to reduce the culture’s acidity and encourage cheese cultures to grow.

“It is somewhat similar to activating yeast for dough by adding warm water, sugar and salt to create the proper environment for yeast growth,” Wiggins said.

In the case of ammonium phosphate, used as a leavening agent in baking, she said the heat during baking causes the gas to evaporate so no ammonia is left in the product. “It is quite similar to adding wine to a sauce and cooking away the alcohol.”

DON’T ALWAYS COUNT ON LABELS . REALLY.

Compounds such as ammonium hydroxide, ammonium phosphate and ammonium chloride are considered safe in small amounts.

The U.S. Food and Drug Administration granted ammonium hydroxide status as a GRAS, or Generally Recognized as Safe, substance in 1974.

Ammonium hydroxide is also an acceptable ingredient under the conditions of “good manufacturing practices” in dozens of foods, from soft drinks to soups to canned vegetables, according to the General Standards for Food Additives set forth by the Codex Alimentarius Commission, a group funded by the World Health Organization and the United Nations’ Food and Agricultural Organization.

A trip to the grocery store revealed ammonium chloride – a salt – present in Wonder Bread and Chef Boyardee Mini Ravioli, made by ConAgra Foods. Ammonium phosphate, another type of salt, is listed on Chips Ahoy cookies.

But ammonium hydroxide, the chemical often used to sanitize the “pink slime,” was harder to find.

That is because it is often considered a “processing aid,” which is not required by U.S. regulators to be included on food labels.

“If it helps facilitate a process, it’s not required and (if) it’s used at a percent less than 1 percent, it doesn’t have to be declared on the label,” said Roger Clemens, president of the Institute of Food Technologists and chief scientific officer of E.T. Horn Co, a private chemical and ingredient company.

He said ammonia in food is now being used less than before, as replacement products gain popularity.

When asked if their products were made with ammonium hydroxide, Sara Lee Corp, Hormel Foods, Kellogg and ConAgra said they were not.

Hershey said it uses “natural cocoa” in most of its chocolates, but in the few products that use “alkalized cocoa,” it uses potassium carbonate, not ammonium hydroxide.

General Mills said the company does not discuss its production processes. Campbell Soup Co did not respond to repeated requests for comment.

(Additional reporting by Lisa Baertlein in Los Angeles and Ernest Scheyder in New York Editing by Tim Dobbyn)


Ammonia used in many foods, not just “pink slime”

Wendy: With the rates of autism, Alzheimer’s, obesity, ect. Hasn’t anyone ever wondered if these toxins have anything to do with it. This really makes my skin crawl. I shake my head in utter disgust and disappointment.

New York (Reuters) – Surprise rippled across America last month as a new wave of consumers discovered that hamburgers often contained ammonia-treated beef, or what critics dub “pink slime”.

What they may not have known is that ammonia – often associated with cleaning products – was cleared by U.S. health officials nearly 40 years ago and is used in making many foods, including cheese. Related compounds have a role in baked goods and chocolate products.

Using small amounts of ammonia to make food is not unusual to those expert in high-tech food production. Now that little known world is coming under increasing pressure from concerned consumers who want to know more about what they are eating.

“I think we’re seeing a change today in consumers’ concerns about the presence of ingredients in foods, and this is just one example,” said Michael Doyle, director of the University of Georgia’s Center for Food Safety.

Ammonia, known for its noxious odor, became a hot topic last month with the uproar over what the meat industry calls “finely textured beef” and what a former U.S. government scientist first called “pink slime”.

Used as a filler for ground beef, it is made from fatty trimmings that are more susceptible to contamination than other cuts of beef, and are therefore sprayed with ammonium hydroxide – ammonia mixed with water – to remove pathogens such as salmonella and E.coli.

After critics highlighted the product on social media websites and showed unappetizing photos on television, calling it “pink slime,” the nation’s leading fast-food chains and supermarkets spurned the product, even though U.S. public health officials deem it safe to eat. Hundreds of U.S. school districts also demanded it be removed from school lunch programs.

One producer, Beef Products Inc, has since idled three factories. Another, AFA Foods, filed for bankruptcy protection.

The outrage, which many experts say has been fueled by the term “pink slime,” seems more about the unsavoriness of the product rather than its safety.

“This is not a health issue,” said Bill Marler, a prominent food safety lawyer. “This is an ‘I’m grossed out by this’ issue.”

Still, critics of so-called “Big Food” point out that while “pink slime” and the ammonia in it may not be harmful, consumer shock over their presence points to a wider issue.

“The food supply is full of all sorts of chemical additives that people don’t know about,” said Michele Simon, a public health lawyer and president of industry watchdog consulting firm Eat Drink Politics.

NOT AS BAD AS IT SOUNDS?! Maak jy n grap?

The meat industry has been trying to raise awareness of other foods that contain ammonia, in response to what it has characterized as an unfair attack on a safe and healthy product.

For example, ammonia compounds are used as leavening agents in baked goods and as an acidity controller in cheese and sometimes chocolate.

“Ammonia’s not an unusual product to find added to food,” Gary Acuff, director of Texas A&M University’s Center for Food Safety, told a recent press conference hosted by Beef Products Inc. “We use ammonia in all kinds of foods in the food industry.”

Kraft Foods Inc, whose brands include Chips Ahoy cookies and Velveeta cheese, is one company that uses very small amounts of ammonium compounds in some of its products. It declined to specify which products.

“Sometimes ingredient names sound more complicated than they are,” said Kraft spokeswoman Angela Wiggins. She also pointed out that ammonia, made up of nitrogen and hydrogen, occurs naturally in plants, animals, water, air and in some foods, including milk.

Wiggins said that in turning milk to cheese, a tiny amount of ammonium hydroxide is added to a starter dairy culture to reduce the culture’s acidity and encourage cheese cultures to grow.

“It is somewhat similar to activating yeast for dough by adding warm water, sugar and salt to create the proper environment for yeast growth,” Wiggins said.

In the case of ammonium phosphate, used as a leavening agent in baking, she said the heat during baking causes the gas to evaporate so no ammonia is left in the product. “It is quite similar to adding wine to a sauce and cooking away the alcohol.”

DON’T ALWAYS COUNT ON LABELS . REALLY.

Compounds such as ammonium hydroxide, ammonium phosphate and ammonium chloride are considered safe in small amounts.

The U.S. Food and Drug Administration granted ammonium hydroxide status as a GRAS, or Generally Recognized as Safe, substance in 1974.

Ammonium hydroxide is also an acceptable ingredient under the conditions of “good manufacturing practices” in dozens of foods, from soft drinks to soups to canned vegetables, according to the General Standards for Food Additives set forth by the Codex Alimentarius Commission, a group funded by the World Health Organization and the United Nations’ Food and Agricultural Organization.

A trip to the grocery store revealed ammonium chloride – a salt – present in Wonder Bread and Chef Boyardee Mini Ravioli, made by ConAgra Foods. Ammonium phosphate, another type of salt, is listed on Chips Ahoy cookies.

But ammonium hydroxide, the chemical often used to sanitize the “pink slime,” was harder to find.

That is because it is often considered a “processing aid,” which is not required by U.S. regulators to be included on food labels.

“If it helps facilitate a process, it’s not required and (if) it’s used at a percent less than 1 percent, it doesn’t have to be declared on the label,” said Roger Clemens, president of the Institute of Food Technologists and chief scientific officer of E.T. Horn Co, a private chemical and ingredient company.

He said ammonia in food is now being used less than before, as replacement products gain popularity.

When asked if their products were made with ammonium hydroxide, Sara Lee Corp, Hormel Foods, Kellogg and ConAgra said they were not.

Hershey said it uses “natural cocoa” in most of its chocolates, but in the few products that use “alkalized cocoa,” it uses potassium carbonate, not ammonium hydroxide.

General Mills said the company does not discuss its production processes. Campbell Soup Co did not respond to repeated requests for comment.

(Additional reporting by Lisa Baertlein in Los Angeles and Ernest Scheyder in New York Editing by Tim Dobbyn)


Ammonia used in many foods, not just “pink slime”

Wendy: With the rates of autism, Alzheimer’s, obesity, ect. Hasn’t anyone ever wondered if these toxins have anything to do with it. This really makes my skin crawl. I shake my head in utter disgust and disappointment.

New York (Reuters) – Surprise rippled across America last month as a new wave of consumers discovered that hamburgers often contained ammonia-treated beef, or what critics dub “pink slime”.

What they may not have known is that ammonia – often associated with cleaning products – was cleared by U.S. health officials nearly 40 years ago and is used in making many foods, including cheese. Related compounds have a role in baked goods and chocolate products.

Using small amounts of ammonia to make food is not unusual to those expert in high-tech food production. Now that little known world is coming under increasing pressure from concerned consumers who want to know more about what they are eating.

“I think we’re seeing a change today in consumers’ concerns about the presence of ingredients in foods, and this is just one example,” said Michael Doyle, director of the University of Georgia’s Center for Food Safety.

Ammonia, known for its noxious odor, became a hot topic last month with the uproar over what the meat industry calls “finely textured beef” and what a former U.S. government scientist first called “pink slime”.

Used as a filler for ground beef, it is made from fatty trimmings that are more susceptible to contamination than other cuts of beef, and are therefore sprayed with ammonium hydroxide – ammonia mixed with water – to remove pathogens such as salmonella and E.coli.

After critics highlighted the product on social media websites and showed unappetizing photos on television, calling it “pink slime,” the nation’s leading fast-food chains and supermarkets spurned the product, even though U.S. public health officials deem it safe to eat. Hundreds of U.S. school districts also demanded it be removed from school lunch programs.

One producer, Beef Products Inc, has since idled three factories. Another, AFA Foods, filed for bankruptcy protection.

The outrage, which many experts say has been fueled by the term “pink slime,” seems more about the unsavoriness of the product rather than its safety.

“This is not a health issue,” said Bill Marler, a prominent food safety lawyer. “This is an ‘I’m grossed out by this’ issue.”

Still, critics of so-called “Big Food” point out that while “pink slime” and the ammonia in it may not be harmful, consumer shock over their presence points to a wider issue.

“The food supply is full of all sorts of chemical additives that people don’t know about,” said Michele Simon, a public health lawyer and president of industry watchdog consulting firm Eat Drink Politics.

NOT AS BAD AS IT SOUNDS?! Maak jy n grap?

The meat industry has been trying to raise awareness of other foods that contain ammonia, in response to what it has characterized as an unfair attack on a safe and healthy product.

For example, ammonia compounds are used as leavening agents in baked goods and as an acidity controller in cheese and sometimes chocolate.

“Ammonia’s not an unusual product to find added to food,” Gary Acuff, director of Texas A&M University’s Center for Food Safety, told a recent press conference hosted by Beef Products Inc. “We use ammonia in all kinds of foods in the food industry.”

Kraft Foods Inc, whose brands include Chips Ahoy cookies and Velveeta cheese, is one company that uses very small amounts of ammonium compounds in some of its products. It declined to specify which products.

“Sometimes ingredient names sound more complicated than they are,” said Kraft spokeswoman Angela Wiggins. She also pointed out that ammonia, made up of nitrogen and hydrogen, occurs naturally in plants, animals, water, air and in some foods, including milk.

Wiggins said that in turning milk to cheese, a tiny amount of ammonium hydroxide is added to a starter dairy culture to reduce the culture’s acidity and encourage cheese cultures to grow.

“It is somewhat similar to activating yeast for dough by adding warm water, sugar and salt to create the proper environment for yeast growth,” Wiggins said.

In the case of ammonium phosphate, used as a leavening agent in baking, she said the heat during baking causes the gas to evaporate so no ammonia is left in the product. “It is quite similar to adding wine to a sauce and cooking away the alcohol.”

DON’T ALWAYS COUNT ON LABELS . REALLY.

Compounds such as ammonium hydroxide, ammonium phosphate and ammonium chloride are considered safe in small amounts.

The U.S. Food and Drug Administration granted ammonium hydroxide status as a GRAS, or Generally Recognized as Safe, substance in 1974.

Ammonium hydroxide is also an acceptable ingredient under the conditions of “good manufacturing practices” in dozens of foods, from soft drinks to soups to canned vegetables, according to the General Standards for Food Additives set forth by the Codex Alimentarius Commission, a group funded by the World Health Organization and the United Nations’ Food and Agricultural Organization.

A trip to the grocery store revealed ammonium chloride – a salt – present in Wonder Bread and Chef Boyardee Mini Ravioli, made by ConAgra Foods. Ammonium phosphate, another type of salt, is listed on Chips Ahoy cookies.

But ammonium hydroxide, the chemical often used to sanitize the “pink slime,” was harder to find.

That is because it is often considered a “processing aid,” which is not required by U.S. regulators to be included on food labels.

“If it helps facilitate a process, it’s not required and (if) it’s used at a percent less than 1 percent, it doesn’t have to be declared on the label,” said Roger Clemens, president of the Institute of Food Technologists and chief scientific officer of E.T. Horn Co, a private chemical and ingredient company.

He said ammonia in food is now being used less than before, as replacement products gain popularity.

When asked if their products were made with ammonium hydroxide, Sara Lee Corp, Hormel Foods, Kellogg and ConAgra said they were not.

Hershey said it uses “natural cocoa” in most of its chocolates, but in the few products that use “alkalized cocoa,” it uses potassium carbonate, not ammonium hydroxide.

General Mills said the company does not discuss its production processes. Campbell Soup Co did not respond to repeated requests for comment.

(Additional reporting by Lisa Baertlein in Los Angeles and Ernest Scheyder in New York Editing by Tim Dobbyn)


Ammonia used in many foods, not just “pink slime”

Wendy: With the rates of autism, Alzheimer’s, obesity, ect. Hasn’t anyone ever wondered if these toxins have anything to do with it. This really makes my skin crawl. I shake my head in utter disgust and disappointment.

New York (Reuters) – Surprise rippled across America last month as a new wave of consumers discovered that hamburgers often contained ammonia-treated beef, or what critics dub “pink slime”.

What they may not have known is that ammonia – often associated with cleaning products – was cleared by U.S. health officials nearly 40 years ago and is used in making many foods, including cheese. Related compounds have a role in baked goods and chocolate products.

Using small amounts of ammonia to make food is not unusual to those expert in high-tech food production. Now that little known world is coming under increasing pressure from concerned consumers who want to know more about what they are eating.

“I think we’re seeing a change today in consumers’ concerns about the presence of ingredients in foods, and this is just one example,” said Michael Doyle, director of the University of Georgia’s Center for Food Safety.

Ammonia, known for its noxious odor, became a hot topic last month with the uproar over what the meat industry calls “finely textured beef” and what a former U.S. government scientist first called “pink slime”.

Used as a filler for ground beef, it is made from fatty trimmings that are more susceptible to contamination than other cuts of beef, and are therefore sprayed with ammonium hydroxide – ammonia mixed with water – to remove pathogens such as salmonella and E.coli.

After critics highlighted the product on social media websites and showed unappetizing photos on television, calling it “pink slime,” the nation’s leading fast-food chains and supermarkets spurned the product, even though U.S. public health officials deem it safe to eat. Hundreds of U.S. school districts also demanded it be removed from school lunch programs.

One producer, Beef Products Inc, has since idled three factories. Another, AFA Foods, filed for bankruptcy protection.

The outrage, which many experts say has been fueled by the term “pink slime,” seems more about the unsavoriness of the product rather than its safety.

“This is not a health issue,” said Bill Marler, a prominent food safety lawyer. “This is an ‘I’m grossed out by this’ issue.”

Still, critics of so-called “Big Food” point out that while “pink slime” and the ammonia in it may not be harmful, consumer shock over their presence points to a wider issue.

“The food supply is full of all sorts of chemical additives that people don’t know about,” said Michele Simon, a public health lawyer and president of industry watchdog consulting firm Eat Drink Politics.

NOT AS BAD AS IT SOUNDS?! Maak jy n grap?

The meat industry has been trying to raise awareness of other foods that contain ammonia, in response to what it has characterized as an unfair attack on a safe and healthy product.

For example, ammonia compounds are used as leavening agents in baked goods and as an acidity controller in cheese and sometimes chocolate.

“Ammonia’s not an unusual product to find added to food,” Gary Acuff, director of Texas A&M University’s Center for Food Safety, told a recent press conference hosted by Beef Products Inc. “We use ammonia in all kinds of foods in the food industry.”

Kraft Foods Inc, whose brands include Chips Ahoy cookies and Velveeta cheese, is one company that uses very small amounts of ammonium compounds in some of its products. It declined to specify which products.

“Sometimes ingredient names sound more complicated than they are,” said Kraft spokeswoman Angela Wiggins. She also pointed out that ammonia, made up of nitrogen and hydrogen, occurs naturally in plants, animals, water, air and in some foods, including milk.

Wiggins said that in turning milk to cheese, a tiny amount of ammonium hydroxide is added to a starter dairy culture to reduce the culture’s acidity and encourage cheese cultures to grow.

“It is somewhat similar to activating yeast for dough by adding warm water, sugar and salt to create the proper environment for yeast growth,” Wiggins said.

In the case of ammonium phosphate, used as a leavening agent in baking, she said the heat during baking causes the gas to evaporate so no ammonia is left in the product. “It is quite similar to adding wine to a sauce and cooking away the alcohol.”

DON’T ALWAYS COUNT ON LABELS . REALLY.

Compounds such as ammonium hydroxide, ammonium phosphate and ammonium chloride are considered safe in small amounts.

The U.S. Food and Drug Administration granted ammonium hydroxide status as a GRAS, or Generally Recognized as Safe, substance in 1974.

Ammonium hydroxide is also an acceptable ingredient under the conditions of “good manufacturing practices” in dozens of foods, from soft drinks to soups to canned vegetables, according to the General Standards for Food Additives set forth by the Codex Alimentarius Commission, a group funded by the World Health Organization and the United Nations’ Food and Agricultural Organization.

A trip to the grocery store revealed ammonium chloride – a salt – present in Wonder Bread and Chef Boyardee Mini Ravioli, made by ConAgra Foods. Ammonium phosphate, another type of salt, is listed on Chips Ahoy cookies.

But ammonium hydroxide, the chemical often used to sanitize the “pink slime,” was harder to find.

That is because it is often considered a “processing aid,” which is not required by U.S. regulators to be included on food labels.

“If it helps facilitate a process, it’s not required and (if) it’s used at a percent less than 1 percent, it doesn’t have to be declared on the label,” said Roger Clemens, president of the Institute of Food Technologists and chief scientific officer of E.T. Horn Co, a private chemical and ingredient company.

He said ammonia in food is now being used less than before, as replacement products gain popularity.

When asked if their products were made with ammonium hydroxide, Sara Lee Corp, Hormel Foods, Kellogg and ConAgra said they were not.

Hershey said it uses “natural cocoa” in most of its chocolates, but in the few products that use “alkalized cocoa,” it uses potassium carbonate, not ammonium hydroxide.

General Mills said the company does not discuss its production processes. Campbell Soup Co did not respond to repeated requests for comment.

(Additional reporting by Lisa Baertlein in Los Angeles and Ernest Scheyder in New York Editing by Tim Dobbyn)


Ammonia used in many foods, not just “pink slime”

Wendy: With the rates of autism, Alzheimer’s, obesity, ect. Hasn’t anyone ever wondered if these toxins have anything to do with it. This really makes my skin crawl. I shake my head in utter disgust and disappointment.

New York (Reuters) – Surprise rippled across America last month as a new wave of consumers discovered that hamburgers often contained ammonia-treated beef, or what critics dub “pink slime”.

What they may not have known is that ammonia – often associated with cleaning products – was cleared by U.S. health officials nearly 40 years ago and is used in making many foods, including cheese. Related compounds have a role in baked goods and chocolate products.

Using small amounts of ammonia to make food is not unusual to those expert in high-tech food production. Now that little known world is coming under increasing pressure from concerned consumers who want to know more about what they are eating.

“I think we’re seeing a change today in consumers’ concerns about the presence of ingredients in foods, and this is just one example,” said Michael Doyle, director of the University of Georgia’s Center for Food Safety.

Ammonia, known for its noxious odor, became a hot topic last month with the uproar over what the meat industry calls “finely textured beef” and what a former U.S. government scientist first called “pink slime”.

Used as a filler for ground beef, it is made from fatty trimmings that are more susceptible to contamination than other cuts of beef, and are therefore sprayed with ammonium hydroxide – ammonia mixed with water – to remove pathogens such as salmonella and E.coli.

After critics highlighted the product on social media websites and showed unappetizing photos on television, calling it “pink slime,” the nation’s leading fast-food chains and supermarkets spurned the product, even though U.S. public health officials deem it safe to eat. Hundreds of U.S. school districts also demanded it be removed from school lunch programs.

One producer, Beef Products Inc, has since idled three factories. Another, AFA Foods, filed for bankruptcy protection.

The outrage, which many experts say has been fueled by the term “pink slime,” seems more about the unsavoriness of the product rather than its safety.

“This is not a health issue,” said Bill Marler, a prominent food safety lawyer. “This is an ‘I’m grossed out by this’ issue.”

Still, critics of so-called “Big Food” point out that while “pink slime” and the ammonia in it may not be harmful, consumer shock over their presence points to a wider issue.

“The food supply is full of all sorts of chemical additives that people don’t know about,” said Michele Simon, a public health lawyer and president of industry watchdog consulting firm Eat Drink Politics.

NOT AS BAD AS IT SOUNDS?! Maak jy n grap?

The meat industry has been trying to raise awareness of other foods that contain ammonia, in response to what it has characterized as an unfair attack on a safe and healthy product.

For example, ammonia compounds are used as leavening agents in baked goods and as an acidity controller in cheese and sometimes chocolate.

“Ammonia’s not an unusual product to find added to food,” Gary Acuff, director of Texas A&M University’s Center for Food Safety, told a recent press conference hosted by Beef Products Inc. “We use ammonia in all kinds of foods in the food industry.”

Kraft Foods Inc, whose brands include Chips Ahoy cookies and Velveeta cheese, is one company that uses very small amounts of ammonium compounds in some of its products. It declined to specify which products.

“Sometimes ingredient names sound more complicated than they are,” said Kraft spokeswoman Angela Wiggins. She also pointed out that ammonia, made up of nitrogen and hydrogen, occurs naturally in plants, animals, water, air and in some foods, including milk.

Wiggins said that in turning milk to cheese, a tiny amount of ammonium hydroxide is added to a starter dairy culture to reduce the culture’s acidity and encourage cheese cultures to grow.

“It is somewhat similar to activating yeast for dough by adding warm water, sugar and salt to create the proper environment for yeast growth,” Wiggins said.

In the case of ammonium phosphate, used as a leavening agent in baking, she said the heat during baking causes the gas to evaporate so no ammonia is left in the product. “It is quite similar to adding wine to a sauce and cooking away the alcohol.”

DON’T ALWAYS COUNT ON LABELS . REALLY.

Compounds such as ammonium hydroxide, ammonium phosphate and ammonium chloride are considered safe in small amounts.

The U.S. Food and Drug Administration granted ammonium hydroxide status as a GRAS, or Generally Recognized as Safe, substance in 1974.

Ammonium hydroxide is also an acceptable ingredient under the conditions of “good manufacturing practices” in dozens of foods, from soft drinks to soups to canned vegetables, according to the General Standards for Food Additives set forth by the Codex Alimentarius Commission, a group funded by the World Health Organization and the United Nations’ Food and Agricultural Organization.

A trip to the grocery store revealed ammonium chloride – a salt – present in Wonder Bread and Chef Boyardee Mini Ravioli, made by ConAgra Foods. Ammonium phosphate, another type of salt, is listed on Chips Ahoy cookies.

But ammonium hydroxide, the chemical often used to sanitize the “pink slime,” was harder to find.

That is because it is often considered a “processing aid,” which is not required by U.S. regulators to be included on food labels.

“If it helps facilitate a process, it’s not required and (if) it’s used at a percent less than 1 percent, it doesn’t have to be declared on the label,” said Roger Clemens, president of the Institute of Food Technologists and chief scientific officer of E.T. Horn Co, a private chemical and ingredient company.

He said ammonia in food is now being used less than before, as replacement products gain popularity.

When asked if their products were made with ammonium hydroxide, Sara Lee Corp, Hormel Foods, Kellogg and ConAgra said they were not.

Hershey said it uses “natural cocoa” in most of its chocolates, but in the few products that use “alkalized cocoa,” it uses potassium carbonate, not ammonium hydroxide.

General Mills said the company does not discuss its production processes. Campbell Soup Co did not respond to repeated requests for comment.

(Additional reporting by Lisa Baertlein in Los Angeles and Ernest Scheyder in New York Editing by Tim Dobbyn)


Ammonia used in many foods, not just “pink slime”

Wendy: With the rates of autism, Alzheimer’s, obesity, ect. Hasn’t anyone ever wondered if these toxins have anything to do with it. This really makes my skin crawl. I shake my head in utter disgust and disappointment.

New York (Reuters) – Surprise rippled across America last month as a new wave of consumers discovered that hamburgers often contained ammonia-treated beef, or what critics dub “pink slime”.

What they may not have known is that ammonia – often associated with cleaning products – was cleared by U.S. health officials nearly 40 years ago and is used in making many foods, including cheese. Related compounds have a role in baked goods and chocolate products.

Using small amounts of ammonia to make food is not unusual to those expert in high-tech food production. Now that little known world is coming under increasing pressure from concerned consumers who want to know more about what they are eating.

“I think we’re seeing a change today in consumers’ concerns about the presence of ingredients in foods, and this is just one example,” said Michael Doyle, director of the University of Georgia’s Center for Food Safety.

Ammonia, known for its noxious odor, became a hot topic last month with the uproar over what the meat industry calls “finely textured beef” and what a former U.S. government scientist first called “pink slime”.

Used as a filler for ground beef, it is made from fatty trimmings that are more susceptible to contamination than other cuts of beef, and are therefore sprayed with ammonium hydroxide – ammonia mixed with water – to remove pathogens such as salmonella and E.coli.

After critics highlighted the product on social media websites and showed unappetizing photos on television, calling it “pink slime,” the nation’s leading fast-food chains and supermarkets spurned the product, even though U.S. public health officials deem it safe to eat. Hundreds of U.S. school districts also demanded it be removed from school lunch programs.

One producer, Beef Products Inc, has since idled three factories. Another, AFA Foods, filed for bankruptcy protection.

The outrage, which many experts say has been fueled by the term “pink slime,” seems more about the unsavoriness of the product rather than its safety.

“This is not a health issue,” said Bill Marler, a prominent food safety lawyer. “This is an ‘I’m grossed out by this’ issue.”

Still, critics of so-called “Big Food” point out that while “pink slime” and the ammonia in it may not be harmful, consumer shock over their presence points to a wider issue.

“The food supply is full of all sorts of chemical additives that people don’t know about,” said Michele Simon, a public health lawyer and president of industry watchdog consulting firm Eat Drink Politics.

NOT AS BAD AS IT SOUNDS?! Maak jy n grap?

The meat industry has been trying to raise awareness of other foods that contain ammonia, in response to what it has characterized as an unfair attack on a safe and healthy product.

For example, ammonia compounds are used as leavening agents in baked goods and as an acidity controller in cheese and sometimes chocolate.

“Ammonia’s not an unusual product to find added to food,” Gary Acuff, director of Texas A&M University’s Center for Food Safety, told a recent press conference hosted by Beef Products Inc. “We use ammonia in all kinds of foods in the food industry.”

Kraft Foods Inc, whose brands include Chips Ahoy cookies and Velveeta cheese, is one company that uses very small amounts of ammonium compounds in some of its products. It declined to specify which products.

“Sometimes ingredient names sound more complicated than they are,” said Kraft spokeswoman Angela Wiggins. She also pointed out that ammonia, made up of nitrogen and hydrogen, occurs naturally in plants, animals, water, air and in some foods, including milk.

Wiggins said that in turning milk to cheese, a tiny amount of ammonium hydroxide is added to a starter dairy culture to reduce the culture’s acidity and encourage cheese cultures to grow.

“It is somewhat similar to activating yeast for dough by adding warm water, sugar and salt to create the proper environment for yeast growth,” Wiggins said.

In the case of ammonium phosphate, used as a leavening agent in baking, she said the heat during baking causes the gas to evaporate so no ammonia is left in the product. “It is quite similar to adding wine to a sauce and cooking away the alcohol.”

DON’T ALWAYS COUNT ON LABELS . REALLY.

Compounds such as ammonium hydroxide, ammonium phosphate and ammonium chloride are considered safe in small amounts.

The U.S. Food and Drug Administration granted ammonium hydroxide status as a GRAS, or Generally Recognized as Safe, substance in 1974.

Ammonium hydroxide is also an acceptable ingredient under the conditions of “good manufacturing practices” in dozens of foods, from soft drinks to soups to canned vegetables, according to the General Standards for Food Additives set forth by the Codex Alimentarius Commission, a group funded by the World Health Organization and the United Nations’ Food and Agricultural Organization.

A trip to the grocery store revealed ammonium chloride – a salt – present in Wonder Bread and Chef Boyardee Mini Ravioli, made by ConAgra Foods. Ammonium phosphate, another type of salt, is listed on Chips Ahoy cookies.

But ammonium hydroxide, the chemical often used to sanitize the “pink slime,” was harder to find.

That is because it is often considered a “processing aid,” which is not required by U.S. regulators to be included on food labels.

“If it helps facilitate a process, it’s not required and (if) it’s used at a percent less than 1 percent, it doesn’t have to be declared on the label,” said Roger Clemens, president of the Institute of Food Technologists and chief scientific officer of E.T. Horn Co, a private chemical and ingredient company.

He said ammonia in food is now being used less than before, as replacement products gain popularity.

When asked if their products were made with ammonium hydroxide, Sara Lee Corp, Hormel Foods, Kellogg and ConAgra said they were not.

Hershey said it uses “natural cocoa” in most of its chocolates, but in the few products that use “alkalized cocoa,” it uses potassium carbonate, not ammonium hydroxide.

General Mills said the company does not discuss its production processes. Campbell Soup Co did not respond to repeated requests for comment.

(Additional reporting by Lisa Baertlein in Los Angeles and Ernest Scheyder in New York Editing by Tim Dobbyn)