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An Emotional Defense of Food Safety Leadership

If anyone has earned the right to speak up about the debate over BPI’s Boneless Lean Beef Trimmings, it is Nancy Donley.  The founder of STOP Foodborne Illness, Nancy’s only son died from illness caused by eating E. coli O157:H7-contaminated ground beef in 1993. Since then she has dedicated her life to holding the food […]

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Interview with Barry Carpenter, CEO of the National Meat Association

Check out this recent interview with Barry Carpenter of the National Meat Association.

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Kit Foshee: A Reliable Source?

    We certainly have our opinion on this question and, fortunately, that same opinion was shared by the jury in South Dakota when we litigated all these issues in 2002.  So, while time has not changed the facts of that case, Foshee clearly believes that presenting a different story to a different group of […]

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Why Is Ammonia Used to Make Ground Beef

Why Ammonia is Used to Make Lean Ground Beef

According to MeatMythCrushers.com, a site hosted by the American Meat Institute, ammonia “creates an environment that is unfriendly to pathogenic bacteria” and “provides a significant food safety benefit. ” Watch this video to learn more.

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Why is Ammonia Used in Some Foods

Ammonia is essential for life. This naturally occurring substance is found in virtually all life forms, from plants to animals to humans. Life could not have evolved and cannot survive without it. Ammonia, in the form of ammonium hydroxide, is naturally found in beef, other proteins, and virtually all foods. It is widely used in […]

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