Inside the Slaughterhouse and Spending a Few Pennies for Safer Meat

 

 

Today, Miss Phage is thinking about: Meat - two recent articles are excerpted below

The Case for Peeking Inside the Slaughterhouse

A new report from the National Research Council (an arm of the National Academy of Sciences) argues that the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) should routinely release much of the data that it collects in these plants.
  Currently, the FSIS releases summary data that shows, for instance, how often it finds salmonella contamination in all meat-packing plants. But the NRC says it should go much further, and post online the results of tests at each specific factory. Such data, according to the report, "could yield valuable insights" that would promote safer, healthier practices in the industry.

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Who Should Pay to Make Ground Beef Safe from E. coli?

 What if it were possible to almost entirely do away with E. coli in ground beef and it would cost only about a penny a burger?

Researchers at Harvard University estimate that American beef consumers are willing to pay 1 cent to 2 cents a pound to reduce the risk of E. coli O157:H7 illnesses. "Common sense plus our paper and many others suggest consumers will pay more for safer food," says James Hammitt, who co-wrote a paper on consumer willingness to pay for food safety in the September edition of the journal Risk Analysis.

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