Who could have guessed?
Today’s New York Times has an up-to-the-minute pink slime report. Apparently, this is a fast-moving story.
The Miami-Dade school district, one of the nation’s largest, has already said it would opt for pink-slime-free beef, even though it expected it to cost more (exactly how much remained uncertain). State officials in South Carolina said they would procure only the pink-slime-free ground beef once it became available.
But for some school districts — with administrators fielding phone calls from concerned parents and fretting about past food scares — next fall is not soon enough. The Boston school district, among others, has taken the step of purging all ground beef from its menus. Other districts, like the New York City schools, have begun phasing out ground beef containing the additive from their lunchrooms.
Michael Peck, the director of food and nutrition services for the Boston schools, said the district had decided to hold and isolate its entire inventory of ground beef, leaving over 70,000 pounds of beef — worth about $500,000, Mr. Peck estimated — confined to a warehouse until the district knows more about what is in it.
“It’s another example of the alteration of our food supply,” said Mr. Peck, who is concerned about the use of ammonia hydroxide gas to kill bacteria in the product. “Have we created another unknown safety risk?”
The district will put the meat back into circulation if it finds that it is free of the filler, but like many districts, it is frustrated by the difficulty of determining what does and does not contain lean finely textured beef, which does not have to be listed as an ingredient.
“It does speak to the U.S.D.A.’s ability to trace,” Mr. Peck said. He added that the ground beef would be donated or thrown out if the district found that it contained pink slime.