Think Aloud

2.  On March 7, 2012 , ABC News broadcast
a report on LFTB (Lean Finely Textured
Beef) and dubbed the substance “pink
slime”.
 “Pink Slime” is finely ground beef
trimmings sprayed with the chemical
ammonium hydroxide to kill harmful
bacteria such as E-Coli and Salmonella.

3.  http://fas.org/sgp/crs/misc/R42473.pdf
 Government Research findings on use of
LFTB (Lean Finely Textured Beef)
 USDA requirements for adding
Ammonium Hydroxide to beef.
 Public controversy over safety concerns.

4.  In 1974, the FDA found Ammonium
Hydroxide to be a GRAS ( generally
recognized as safe) food substance. On
a hazard scale from 1 to 5, 1being little or
no evidence of posing a hazard, to 5
being a known hazard.
 In 1974, the FDA determined Ammonium
Hydroxide to be a 1 on the hazard scale.

5.  http://www.foodsafetynews.com/2012/0
3/whats-wrong-with-pink-slime/#.
VChKEfx0xjo

6.  The author, Phyllis Entis, researched FDA
and USDA reports and draws the
conclusion that LFTB, aka “pink slime” is
safe to eat.

7.  The first website, was a government
generated report, targeted toward
providing information on “pink slime” to
Congress.
 The report cites dates the FDA did testing
and safety determinations.

9.  Entis, Phyllis. “What’s Wrong with “Pink Slime”? Mar 12 2012.
 Greene, Joel L. “Lean Finely Textured Beef: The “Pink Slime”
Controversy”. Apr 6 2012.