Factory Farmed (CAFOs) Hamburger, Ground Beef, Ammonia-Treated-Fatty-Waste Beef and How the FDA Fails to Protect Americans from Potential Health Problems from E. Coli and Salmonella
Since neither the FDA nor the food industry is motivated to provide consumers with clear definitions of the difference between hamburger and ground beef or provide adequate information on the contents permitted in the preparation of ground meat and hamburgers, we feel compelled to offer the following information. According to the FDA, the definition of ground beef is “fresh or frozen beef with or without seasoning that may not contain added fat, up to a maximum of 30% total fat. No water, phosphates, binder, or extenders (e.g. soy) may be added.”
Primary topic: Health Education
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