We often don’t realize how lucky we are. As Americans, we are fortunate to have the safest food system in the world and spend less of our disposable income on food than citizens in any other country. When something does go wrong, people are alerted and problem-solving action is immediately taken. E. Coli is a product of nature, and unfortunately, will affect people if they are careless when exposed to the bacteria. Ms. Smith, of the NY Times article was one of those unfortunate people, and as a result, one of the largest companies in the agricultural industry has been forced to take the blame. While the article does expose some important truths, such as the need for more careful testing of inputs, it’s also necessary to read this with a grain of salt. If you’ve never seen a meat-processing facility for yourself, don’t base your judgment of the industry on sensational reporting. Most cutting-room floors are literally clean enough to eat off of. And as for hamburgers being composed of feces-tainted meat, carcasses in all USDA inspected facilities; the only ones that can process meat for selling to the public, are handled in a manner that reduces the potential for contact with the hide and hair of the animal. Its also important to realize that the meatpacking industry has a vested interest in keeping its products clean and you healthy; any E.Coli scare is going to reduce meat consumption and thus profits, therefore you can rest assured that your best interest is on everyone’s minds.
Discussion questions
Who should have the responsibility in a case of poor handling on the part of the consumer?
Compare a large modern packing plant to Joel Salatin’s open air killing shed. What are the advantages and disadvantages of each?
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