Who’s really concerned about pink slime?

It may sound like a disgusting plaything for children, but in reality, many of us unknowingly consume this unpleasant-sounding substance on a regular basis. Pink slime, officially known as Lean, Finely Textured Beef (LFTB), is commonly used as a filler in various frozen dishes, meatballs, canned foods, hot dogs, and fast food, to name a few. However, it gained its worst reputation in ground beef. As much as 15 percent of the 'meat' in ground beef sold in supermarkets can be LFTB, with some reports suggesting that up to 70 percent of it once contained LFTB, according to ABC News.

Before LFTB, leftover fat trimmings from meat processing were discarded, used in pet food, or turned into oil. These trimmings were known to carry harmful bacteria like E. coli and salmonella due to their proximity to the animal’s hide, making them unsuitable for human consumption. However, in the 1990s, the owner of South Dakota-based Beef Products, Inc., invented a method to treat this leftover meat by separating the fat from the lean with heat and then disinfecting it with ammonia gas -- yes, ammonia -- to kill the harmful bacteria. This processed product, LFTB, was then sold to food manufacturers in affordable frozen blocks.

When LFTB was introduced, the USDA had no objections to it being used as an ingredient in products like ground beef and did not require special labeling, as it was essentially still beef, and ammonia was considered a processing agent rather than an ingredient.

However, in 2009, a New York Times article revealed the ammonia treatment process and gave LFTB the infamous nickname 'pink slime.' The term 'pink slime' actually came from a 2002 internal email written by Gerald Zirnstein, a USDA scientist (now a whistleblower), who argued that calling LFTB 'beef' was deceptive. The article also highlighted incidents like in 2003, when Georgia authorities returned a shipment of Beef Products' frozen LFTB after prison cooks complained about its strong ammonia smell, suspecting contamination. In 2008, even after Beef Products modified ammonia levels, some batches still tested positive for salmonella, the very bacteria the ammonia treatment was meant to eliminate.

The article raised doubts about whether adding LFTB to ground beef and other food items was a smart decision, and the term 'pink slime' certainly turned people’s stomachs. But is LFTB really as dangerous as it seems?

Is pink slime harmful?

At present, there have been no confirmed cases of illness resulting from the consumption of LFTB. However, this hasn’t stopped people from questioning the safety of the product.

A key part of the debate is that there is no obligation to disclose the presence of LFTB on food labels. Some individuals, including USDA scientist Gerald Zirnstein, the author of the original 'pink slime' email, and celebrity chef Jamie Oliver, argue that selling ground beef containing LFTB is a form of consumer fraud and have called for mandatory labeling of LFTB on packaging. Moreover, Zirnstein told The Daily that he believes adding LFTB reduces the overall protein quality of ground beef.

Another issue is the claim made by Beef Products’ representatives that ground beef with LFTB is safer than beef without it. This assertion is false, according to several sources. The fact that LFTB is treated doesn’t mean it effectively disinfects the meat it's mixed with. In reality, since LFTB is used as a filler to increase the supply of ground beef and lower costs, if contaminated meat, such as one infected with E. coli or salmonella, is mixed with LFTB, it would actually spread the contamination to more consumers, as public health lawyer Michelle Simon explained to ABC News.

While pink slime was once used in ground beef as a cheap filler to cut costs, its presence has now become a financial and reputational burden for beef sellers. Supermarkets, fast food chains, and other companies are now racing to announce that they are removing products containing pink slime from their shelves for good, or that they will only carry ground beef with clear LFTB labeling, a move that has recently been supported by both the USDA and LFTB producers.

The outcry against pink slime reached its peak in early 2012 when the USDA announced it would provide school districts with 7 million pounds of ground beef containing LFTB. Major TV networks and newspapers quickly picked up the story, and it spread rapidly on social media, leading to a petition on Change.org that garnered 200,000 signatures within just nine days. In response, the USDA declared that by the fall of 2012, school districts would have the option to choose between beef with or without LFTB.

The Bottom Line on Pink Slime

In reality, due to the way the industry operates, it’s impossible to definitively say if LFTB has ever caused any health issues. The USDA does not track the source of foodborne illnesses, sources informed ABC News.

As unpleasant as pink slime may seem, there are some consequences to banning its use. Without LFTB, more cattle must be raised and slaughtered to meet the demand for ground beef. Unfortunately, these cattle are often subjected to poor living conditions, given antibiotics, and fed unnatural diets, as pointed out by Robin Shreeves, a writer for Mother Nature Network. Additionally, the closure of three of Beef Products, Inc.'s four plants and the bankruptcy filing of another LFTB company, AFA Foods Inc., highlight the job losses that come with such changes.

However, it's only natural for people to want to know what's in their food, which is why the USDA’s support for LFTB-related food labeling is seen as a positive move. According to the USDA, its inspectors will ensure that ground beef labeled as either 'contains Lean Finely Textured Beef' or 'LFTB free' is accurate.

In the meantime, if you’re seeking a meal free from pink slime, you can refer to a list of LFTB-free restaurants and supermarkets: "Where You Can Get 'Pink-Slime'-Free Beef.” Alternatively, to guarantee you're getting LFTB-free ground beef at the store, NPR suggests asking your butcher to grind a fresh slab in front of you.