The New York Times has an in-depth story (that an online-only paper probably wouldn’t produce) about how E coli gets spread around and around. Imagine hamburger coming from three U.S. states plus Uruguay, all humped into one batch, and possibly none of it tested, and you start to get the idea.
If that is not enough, throw in the "fatty biproducts," bread crumb fillers, unnamed spice fillers, and it's a wonder that we haven't yet seen more mad cow disease, as well as E coli, in our hamburger.
No comments:
Post a Comment
Your comments are appreciated, as is at least a modicum of politeness.
Comments are moderated, so yours may not appear immediately.
Due to various forms of spamming, comments with professional websites, not your personal website or blog, may be rejected.