Fast Food Nation - Eric Schlosser [123]
One slaughterhouse engineer that I interviewed — who has helped to invent some of the most sophisticated food safety equipment now being used — told me that from a purely scientific point of view, irradiation may be safe and effective. But he is concerned about the introduction of highly complex electromagnetic and nuclear technology into slaughterhouses with a largely illiterate, non-English-speaking workforce. “These are not the type of people you want working on that level of equipment,” he says. He also worries that the widespread use of irradiation might encourage meatpackers “to speed up the kill floor and spray shit everywhere.” Steven Bjerklie, the former editor of Meat & Poultry, opposes irradiation on similar grounds. He thinks it will reduce pressure on the meatpacking industry to make fundamental and necessary changes in their production methods, allowing unsanitary practices to continue. “I don’t want to be served irradiated feces along with my meat,” Bjerklie says.
what kids eat
FOR YEARS SOME OF the most questionable ground beef in the United States was purchased by the USDA — and then distributed to school cafeterias throughout the country. Throughout the 1980s and 1990s, the USDA chose meat suppliers for its National School Lunch Program on the basis of the lowest price, without imposing additional food safety requirements. The cheapest ground beef was not only the most likely to be contaminated with pathogens, but also the most likely to contain pieces of spinal cord, bone, and gristle left behind by Automated Meat Recovery Systems (contraptions that squeeze the last shreds of meat off bones). A 1983 investigation by NBC News said that the Cattle King Packing Company — at the time, the USDA’s largest supplier of ground beef for school lunches and a supplier to Wendy’s — routinely processed cattle that were already dead before arriving at its plant, hid diseased cattle from inspectors, and mixed rotten meat that had been returned by customers into packages of hamburger meat. Cattle King’s facilities were infested with rats and cockroaches. Rudy “Butch” Stanko, the owner of the company, was later tried and convicted for selling tainted meat to the federal government. He had been convicted just two years earlier on similar charges. That earlier felony conviction had not prevented him from supplying one-quarter of the ground beef served in the USDA school lunch program.
More recently, an eleven-year-old boy became seriously ill in April of 1998 after eating a hamburger at his elementary school in Danielsville, Georgia. Tests of the ground beef, which had been processed by the Bauer Meat Company, confirmed the presence of E. coli 0157:H7. Bauer Meat’s processing plant in Ocala, Florida, was so filthy that on August 12, 1998, the USDA withdrew its inspectors, a highly unusual move. Frank Bauer, the company’s owner, committed suicide the next day. The USDA later declared Bauer’s meat products “unfit for human consumption,” ordering that roughly 6 million pounds be detained. Nearly a third of the meat had already been shipped to school districts in North Carolina and Georgia, U.S. military bases, and prisons. Around the same time, a dozen children in Finley, Washington, were sickened by E. coli 0157:H7. Eleven of them had eaten undercooked beef tacos at their school cafeteria; the twelfth, a two-year-old, was most likely infected by one of the other children. The company