Kit Foshee was interviewed on ABC World News With Diane Sawyer yesterday to discuss concerns regarding ammoniated beef trimmings – popularly described as 'pink slime' – that are a key ingredient in hundreds of beef products sold to U.S. and international consumers.GAP client and whistleblower
“It kind of looks like play dough,” said Kit Foshee, who was a corporate quality assurance manager at Beef Products Inc., the company that makes pink slime. “It’s pink and frozen, it’s not what the typical person would consider meat.”
Watch the full video below.
This ABC piece is the second in a two-part story about the ‘pink slime.’ The first featured a former USDA scientist-turned-whistleblower who alleges that the product is in 70 percent of ground beef in supermarkets today.
News coverage and the concerns of readers that followed spread quickly after a piece by The Daily announced on Monday that the USDA plans to continue purchasing the controversial beef for school lunches, despite the move by major fast food chains to pull the beef from their menus.
Foshee, who worked for 10 years at the company that produces the ammoniated beef, Beef Products, Inc. (BPI), said he was fired in 2001 for refusing to participate in BPI's alleged false claims made to customers about the product's safety.
The Daily, which did a follow-up story today focusing on Foshee's whistleblowing, highlights the overall concern of ammoniated beef.
“BPI is marketing themselves as a pinnacle of safety,” Foshee said. “It’s all lies. It’s all marketing.”
“The raw material for pink slime is made up of 70 percent fat,” Foshee said. “The finished product is just 6 percent fat, but it’s filled with glands and connective tissue, and is very susceptible to pathogens like listeria, E. coli, and salmonella.”
Due to labeling loopholes, however, consumers can't tell whether or not meat products include the ammoniated trimmings, let alone how much is added (which companies like Cargill consider proprietary information).
Foshee has been raising concerns about this issue for some time now (including at last year's FIC conference), but it's great that these issues are getting more publicity. People deserve to know the truth about what's in the food they eat.whistleblower protection and advocacy organization.