McDonald’s Stops Using Pink Chemical In Their Food

McDonald’s stopped the use of a pink slimy goo they used in hamburger meat. Apparently they were treating scrap meat with a pink goo(ammonium hydroxide) in order to stretch chicken, beef, and to kill bacteria also. The company recently made a claim that they stopped using the product months ago. It is the same kind of chemical that is found in fertilizers, household cleaners, and explosives. They also claimed renowned chef Jamie Oliver had nothing to do with their decision. Apparently he has been trying to expose the truth about harmful foods from meat factories in the U.S.

Ammonium hydroxide gives off flammable vapors. If certain acids are added it becomes ammonium nitrate, an element in homemade bombs. It is commonly used as an anti-microbial agent in meats and as a leaven in breads and cakes. It’s use is regulated by the U.S. Agriculture Department where it is ” recognized as safe”.

It is a good idea that McDonald’s stopped using the pink goo, ammonium hydroxide. While it is supposed to be safe, consumers won’t know if it is in foods. The USDA lists it as a component in a process operation and is not listed as an ingredient on food labels. Most of all, it is unappetizing.

news source from MSNBC