Annotated Bibliography
Burton, Norah. "Yuck’ Factor: Ammonia in Your Beef." Food Safety News. N.p., 10 Jan. 2010. Web. 29 Nov. 2010.
The “Food Safety News” website contributes information about all things food safety related. Information comes from many headings and categories such as food recalls, food politics, government agencies, and plenty of articles on various food safety topics. I located an article named “Yuck’ Factor: Ammonia in Your Beef.” The article tells of Beef Products Inc. involvement of adding ammonia to their meat filler for ground beef, then selling the beef to fast food restaurants and schools for their lunch programs. It helps make the consumer more aware of the dangers of adding ammonia to consumed beef. The article goes on to say BPI still says that “their beef is safe and adding ammonia to their product is safe and effective.” The article says they should restrict the addition of the ammonia because the FDA has not scientifically proven that adding the substance kills the pathogens. However, the US Department of Health and Human Services counteracts by saying “there’s no scientific evidence that adding the ammonia causes cancer, but eating habits and consumption affects the environment.”
Goldie, Gma. "Ammonia in U.S. Beef Food Safety Labeling and Poll #76." Hub Pages. N.p., Jan. 2010. Web. 29 Nov. 2010.
The website “Hub Pages” is an interactive website allowing various authors to create and post blogs on an assortment of topics. One just needs to sign up, and they’re on their way. People may also respond to blogger’s posts, making for great interaction. The blogs vary in length. Some are quite short, while others are long and detailed like an article. Gma Goldie posted a blog showcasing the concern of ammonia being added to meat processing. It appears Goldie is recanting an article Michael Moss wrote for The New York Times regarding the same subject matter. The blog talks about the addition of ammonia to meat filler, and the process meat goes through from inception to the consumer. It also chronicles the history of Beef Products, Inc., their founder, Eldon Roth, and pH levels of acceptability regulated by the FDA. This site was relevant to our research topic because it provided us with a wealth of background knowledge on the meat processing plant itself, along with detailed knowledge of what pH levels are considered safe and unsafe for the addition of ammonia to meat.
“Health Benefits of Pasture-Based and Grass Fed Farming.” Animal Welfare Approved. Web.9 Dec 2010.
Animal Welfare Approved is a division of The Animal Welfare Institute, a non-profit organization dedicated to improving the welfare of farm animals. AWA was created in 2006 in response to consumer interest in how farm animals are raised and a desire to know how and where their food is produced. AWA’s job is to certify and promote farms that raise their animals with the highest welfare standards. Farms that are audited by AWA and found to have met their stringent animal welfare standards are granted the use of the AWA logo. This logo on a product signifies to consumers that it was produced as a result of humane farming practices. AWA functions based on the belief that our own best interests are linked to animals and to the environment we share.
"Health Effects of Ammonia." The Fertilizer Institute. 2010. Web. 23 November 2010
The Fertilizer Institute is “the leading voice in the fertilizer industry.” Since its inception in 1883, The Fertilizer Institute has represent the manufactures, producers, and retailers of fertilizer. Within the research document, “Health Effects of Ammonia,” The Fertilizer Institute (TFI) explains the make up and uses of the ammonia chemical. They define the the metabolic processes, as well as the health factors associated with it the production and consumption of ammonia within the human body. The thorough details and statistical data support their research which states ammonia used in fertilizer is safe.
In addition to disclosing the positive side of ammonia, they also address the negative affects. TFI reveals how ammonia is used as a cleaning product and may cause harm if ingested or makes contact with the skin. Should this incident arise, the company does inform consumers of the proper medical procedures to be followed should high quantities of ammonia be ingested.
Kenner, R. and Schlosser, E. (2008).Food, Inc. [DVD]. New York: Magnolia Pictures.
In Food, Inc., filmmaker Robert Kenner shines a spotlight on the corporations that control our nation's food supply. Kenner reveals how profit-driven companies, such as Tyson, have taken over agriculture and established practices that have adverse effects on consumer health, the environment, and the livelihood of American farmers. In the mass production frenzy, animals are given steroids and unnatural foods that result in large, quick growth and even new strains of disease. The animals are then slaughtered at factories in a manner that facilitates the spread of disease. Food, Inc. illustrates the fact that these and other unhealthy practices have been hidden from American consumers with the help of our government. American consumers are urged to become more knowledgeable about food processing practices and use their voices to protect all consumers against the dangers of a food system controlled by giant corporations.
Philpott, Tom. "Lessons on the Food System from the Ammonia-hamburger Fiasco | Grist." Grist | Environmental News, Commentary, Advice. Web. 23 Nov. 2010
“The Grist” is an interactive website designed to inform viewers about hot topics. A variety of authors contribute to articles within the website concerning food, climate and energy, politics, and business. One author in particular, Philpott, wrote an article regarding the “pink slime” that’s been put in millions of hamburgers worldwide. He touches on the advantages of the “pink slime” stating its inexpensive nature and the ease for which it can be treated for contamination. Talk about The National School Lunch Program and its tendencies to rely on a cheaper, less sanitary meat is discussed as well. Relevant to our studies, the article demonstrates the likelihood for contamination to be present in beef products when Philpott references the instances in which beef products being treated with ammonia have tested positive for pathogens.
Pols, Inger. "Would You Soak Your Beef in Ammonia?" New England Health Advisory. N.p., 27 Mar. 2010. Web. 29 Nov. 2010.
The “New England Health Advisory” is a website dedicated to all things health related. The site offers many different categories and topics to choose from. It is very user friendly and informational. Posts are written from everyday people to credited doctors. One such post about ammonia being added to our meat was written by Inger Pols, the Editor of New England Health Advisory. Pols also references Michael Moss’ article published in The New York Times in December 2009 about the same subject matter. The post talks about the article and goes into great detail concerning “pink slime,” money trails, and a meat’s vulnerability to contamination. This site was relevant to our research because it provided us with information about how pH levels were changed at Beef Products Inc., what then occurred, and what some of the repercussions were in the fallout. In the end, the article showed there’s a disconnect between government officials who end up pointing fingers at each other when the dust settles.
"Questions and Answers about Ammonium Hydroxide Use in Food Production." Food Insight. N.p., 30 Dec. 2009. Web. 29 Nov.
2010.
“Food Insight” is a website dedicated to one’s nutrition and food safety. The Food Insight site affords the consumer the opportunity to read up on multiple topics regarding nutrition and food safety. There’s everything here from Hot Topics, Blogs, to Newsletters. The section that was helpful to our research topic was the Question/Answer Area focusing on ammonium hydroxide use in food. There were many questions/answers about the substance ammonium hydroxide. Questions range from What is ammonium hydroxide?, How does it work to kill pathogens in meat?, to In what foods uses ammonium hydroxide in their processing? The question relevant to our research was, “Has the FDA determined that the use of ammonium hydroxide in food processing is safe?” The answer given was “yes,” with evidence provided backing up that answer. This was important to our research because the FDA approved this substance in 1974, set guidelines for its use, and gave it GRAS status (Generally Regarded As Safe).
Villarreal, Phil. "USDA Not So Sure Ammonia-Injected Beef Is Safe." The Consumerist. 4 Jan. 2010. Web. 29 Nov. 2010.
"The Consumerist" is a website that houses articles written based on consumer reports specific to the food industry. This informative article references The New York Times as the author grapples with the effectiveness of ammonia in beef products. The article quotes a statement printed directly from The New York Times, validating consumer speculation on the treatment of beef stating the frequency of contamination popping up in school lunches despite Beef Products, Inc. use of the processing agent. The website paralleled with our research and exploration of the effectiveness of ammonia being treated in beef products. As sited in the article, although no long-term effects of ammonia treated beef could be revealed, ammonia as a processing agent has failed to rid meat of pathogens, particularly salmonella and E.coli.
The “Food Safety News” website contributes information about all things food safety related. Information comes from many headings and categories such as food recalls, food politics, government agencies, and plenty of articles on various food safety topics. I located an article named “Yuck’ Factor: Ammonia in Your Beef.” The article tells of Beef Products Inc. involvement of adding ammonia to their meat filler for ground beef, then selling the beef to fast food restaurants and schools for their lunch programs. It helps make the consumer more aware of the dangers of adding ammonia to consumed beef. The article goes on to say BPI still says that “their beef is safe and adding ammonia to their product is safe and effective.” The article says they should restrict the addition of the ammonia because the FDA has not scientifically proven that adding the substance kills the pathogens. However, the US Department of Health and Human Services counteracts by saying “there’s no scientific evidence that adding the ammonia causes cancer, but eating habits and consumption affects the environment.”
Goldie, Gma. "Ammonia in U.S. Beef Food Safety Labeling and Poll #76." Hub Pages. N.p., Jan. 2010. Web. 29 Nov. 2010.
The website “Hub Pages” is an interactive website allowing various authors to create and post blogs on an assortment of topics. One just needs to sign up, and they’re on their way. People may also respond to blogger’s posts, making for great interaction. The blogs vary in length. Some are quite short, while others are long and detailed like an article. Gma Goldie posted a blog showcasing the concern of ammonia being added to meat processing. It appears Goldie is recanting an article Michael Moss wrote for The New York Times regarding the same subject matter. The blog talks about the addition of ammonia to meat filler, and the process meat goes through from inception to the consumer. It also chronicles the history of Beef Products, Inc., their founder, Eldon Roth, and pH levels of acceptability regulated by the FDA. This site was relevant to our research topic because it provided us with a wealth of background knowledge on the meat processing plant itself, along with detailed knowledge of what pH levels are considered safe and unsafe for the addition of ammonia to meat.
“Health Benefits of Pasture-Based and Grass Fed Farming.” Animal Welfare Approved. Web.9 Dec 2010.
Animal Welfare Approved is a division of The Animal Welfare Institute, a non-profit organization dedicated to improving the welfare of farm animals. AWA was created in 2006 in response to consumer interest in how farm animals are raised and a desire to know how and where their food is produced. AWA’s job is to certify and promote farms that raise their animals with the highest welfare standards. Farms that are audited by AWA and found to have met their stringent animal welfare standards are granted the use of the AWA logo. This logo on a product signifies to consumers that it was produced as a result of humane farming practices. AWA functions based on the belief that our own best interests are linked to animals and to the environment we share.
"Health Effects of Ammonia." The Fertilizer Institute. 2010. Web. 23 November 2010
The Fertilizer Institute is “the leading voice in the fertilizer industry.” Since its inception in 1883, The Fertilizer Institute has represent the manufactures, producers, and retailers of fertilizer. Within the research document, “Health Effects of Ammonia,” The Fertilizer Institute (TFI) explains the make up and uses of the ammonia chemical. They define the the metabolic processes, as well as the health factors associated with it the production and consumption of ammonia within the human body. The thorough details and statistical data support their research which states ammonia used in fertilizer is safe.
In addition to disclosing the positive side of ammonia, they also address the negative affects. TFI reveals how ammonia is used as a cleaning product and may cause harm if ingested or makes contact with the skin. Should this incident arise, the company does inform consumers of the proper medical procedures to be followed should high quantities of ammonia be ingested.
Kenner, R. and Schlosser, E. (2008).Food, Inc. [DVD]. New York: Magnolia Pictures.
In Food, Inc., filmmaker Robert Kenner shines a spotlight on the corporations that control our nation's food supply. Kenner reveals how profit-driven companies, such as Tyson, have taken over agriculture and established practices that have adverse effects on consumer health, the environment, and the livelihood of American farmers. In the mass production frenzy, animals are given steroids and unnatural foods that result in large, quick growth and even new strains of disease. The animals are then slaughtered at factories in a manner that facilitates the spread of disease. Food, Inc. illustrates the fact that these and other unhealthy practices have been hidden from American consumers with the help of our government. American consumers are urged to become more knowledgeable about food processing practices and use their voices to protect all consumers against the dangers of a food system controlled by giant corporations.
Philpott, Tom. "Lessons on the Food System from the Ammonia-hamburger Fiasco | Grist." Grist | Environmental News, Commentary, Advice. Web. 23 Nov. 2010
“The Grist” is an interactive website designed to inform viewers about hot topics. A variety of authors contribute to articles within the website concerning food, climate and energy, politics, and business. One author in particular, Philpott, wrote an article regarding the “pink slime” that’s been put in millions of hamburgers worldwide. He touches on the advantages of the “pink slime” stating its inexpensive nature and the ease for which it can be treated for contamination. Talk about The National School Lunch Program and its tendencies to rely on a cheaper, less sanitary meat is discussed as well. Relevant to our studies, the article demonstrates the likelihood for contamination to be present in beef products when Philpott references the instances in which beef products being treated with ammonia have tested positive for pathogens.
Pols, Inger. "Would You Soak Your Beef in Ammonia?" New England Health Advisory. N.p., 27 Mar. 2010. Web. 29 Nov. 2010.
The “New England Health Advisory” is a website dedicated to all things health related. The site offers many different categories and topics to choose from. It is very user friendly and informational. Posts are written from everyday people to credited doctors. One such post about ammonia being added to our meat was written by Inger Pols, the Editor of New England Health Advisory. Pols also references Michael Moss’ article published in The New York Times in December 2009 about the same subject matter. The post talks about the article and goes into great detail concerning “pink slime,” money trails, and a meat’s vulnerability to contamination. This site was relevant to our research because it provided us with information about how pH levels were changed at Beef Products Inc., what then occurred, and what some of the repercussions were in the fallout. In the end, the article showed there’s a disconnect between government officials who end up pointing fingers at each other when the dust settles.
"Questions and Answers about Ammonium Hydroxide Use in Food Production." Food Insight. N.p., 30 Dec. 2009. Web. 29 Nov.
2010.
“Food Insight” is a website dedicated to one’s nutrition and food safety. The Food Insight site affords the consumer the opportunity to read up on multiple topics regarding nutrition and food safety. There’s everything here from Hot Topics, Blogs, to Newsletters. The section that was helpful to our research topic was the Question/Answer Area focusing on ammonium hydroxide use in food. There were many questions/answers about the substance ammonium hydroxide. Questions range from What is ammonium hydroxide?, How does it work to kill pathogens in meat?, to In what foods uses ammonium hydroxide in their processing? The question relevant to our research was, “Has the FDA determined that the use of ammonium hydroxide in food processing is safe?” The answer given was “yes,” with evidence provided backing up that answer. This was important to our research because the FDA approved this substance in 1974, set guidelines for its use, and gave it GRAS status (Generally Regarded As Safe).
Villarreal, Phil. "USDA Not So Sure Ammonia-Injected Beef Is Safe." The Consumerist. 4 Jan. 2010. Web. 29 Nov. 2010.
"The Consumerist" is a website that houses articles written based on consumer reports specific to the food industry. This informative article references The New York Times as the author grapples with the effectiveness of ammonia in beef products. The article quotes a statement printed directly from The New York Times, validating consumer speculation on the treatment of beef stating the frequency of contamination popping up in school lunches despite Beef Products, Inc. use of the processing agent. The website paralleled with our research and exploration of the effectiveness of ammonia being treated in beef products. As sited in the article, although no long-term effects of ammonia treated beef could be revealed, ammonia as a processing agent has failed to rid meat of pathogens, particularly salmonella and E.coli.
