In 2011, British chef Jamie Oliver took a stance against fast food giant McDonald’s, airing an episode on his cooking show, Food Revolution, in which he pointed out that McDonald’s burgers contain a chemical substance he dubbed “pink slime.”
“What they do is shocking,” he said. “The great American public needs to urgently understand what their food industry is doing.”
In one of his colorful demonstrations, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods.
In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a procedure is not practiced in their region. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers.
However, in the United States, Oliver’s show sparked widespread outrage.
While other fast-food outlets, including Burger King and Taco Bell, had long since abandoned the use of ammonia in their burgers, the food industry still allows for the use of ammonium hydroxide as an antibacterial agent in meats.
As a result, McDonald’s was able to get away with using meat that would otherwise not be legal to feed to humans.
Even worse, since the USDA & FDA considers ammonium hydroxide to be part of the production process, it’s not listed as an ingredient. This means that consumers don’t even know what’s lurking in their food.
If you visit McDonald’s official site you will notice that this well-known franchise has a good explanation about the low price of their meals. They say that they have thousands of loyal customers which helps them purchase meat at lower price from their regular suppliers. But, the question is why this procedure is avoided in other parts of the world?