By Helena Bottemiller
Food Safety News
The ammonia beef saga has taken an interesting twist.
Right before the New York Times published an article questioning the pervasive use of ammonia in beef processing, lawyers at Marler Clark, LLP, a food safety litigation firm based in Seattle, sent a formal request to Iowa State University seeking public records related to the research a University professor did on the safety of ammoniated beef. Beef Products Inc. (BPI), the company that pioneered the ammonia processing technique, has since filed a suit seeking a court order against the university to prevent public records from being released.
According to The Times, the U.S. Department of Agriculture’s (USDA’s) Food Safety and Inspection Service (FSIS) and BPI relied on research from an Iowa State professor to show that the process was effective in killing E. coli and other dangerous pathogens.
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