Firstly, should we be selling and buying irradiated meat? I think that's up to the consumer, ultimately. But the second point is, this irradiated meat should be clearly and unmistakably labeled as irradiated meat.
Why would any sensible human being put meat filled with ammonia in the mouths of their children?
I don't like meat from the grocery store, it makes me nervous
Beware of meat twice boiled, and an old foe reconciled.
The demand for beef in Canada remains strong because I think people in America, in North America, know that we have a very strong food safety system and that our food is safe to eat.
Very few people realize that the U.S. government does not have the power to order the recall of contaminated meat.
Meat and poultry is safe. It's safer than it's probably ever been.
The importance of recalls is to show that contaminated meat is getting out the door. And when you look at these recalls, in many ways the most disturbing thing about these recalls is how little of the meat actually winds up back at the plant.
We remain very confident in the safety of U.S. beef.
Meat is produced under HACCP plans. Meat and poultry are required to be produced under standard food safety plans and they have been since the mid-'90s, and there are now fewer problems with meat than there used to be. That's on the USDA's side.
Red meat is not bad for you. Now blue-green meat, that's bad for you!
Now that I know how supermarket meat is made, I regard eating it as a somewhat risky proposition. I know how those animals live and what's on their hides when they go to slaughter, so I don't buy industrial meat.
I'm carrying so much pork, I'm beginning to get trichinosis.
But the fact of the matter is that all scientific evidence would show, based upon what we know about this disease, that muscle cuts - that is, the meat of the animal itself - should not cause any risk to human health.
