Wednesday, May 13, 2015



The untold story of food safety, that ground beef is too familiar with 

        Parts of the animals, also known as “meat”, are incorporated into Americans diets everyday as a source of energy, protein, and just all around taste. But what Americans do not know is the hard facts and hidden details that hide within the fried, grilled, and baked substances that are placed into their mouths. An average person will consume at least one type of meat once a day, when doing that, the chances of getting the virus E. coli go up compared to someone that is a strict vegetarian. Researching this underestimated and grisly topic not only has educated me in the untold details of the meat district, but also has furthered my lifestyle and choosing of being a vegan in many aspects. 
          The virus E. coli is a harmless virus usually when coming into contact with, but with the exception of the worst cases, the virus can result in permanent damage and can mentally change the perspective of ones opinion on meat. On October 3, 2009 a article was published, in The New York Times, telling a woman's story about her devastating experience with the virus E. coli and her last encounter with a hamburger. She starts with saying that she first experienced cramping and aches in her lower abdomen, which is the common symptom of E. coli. But very soon after her stomach cramps and aches, her kidneys completely shut down, seizures knocked her out, and a series of non stop convulsions made doctors put her into a nine week coma. Minnesota officials traced back in the early fall of 2007, the woman's mother had cooked her a hamburger and that was the cause of her ravaged nervous system and paralysis. From eating this ground beef substance, the woman had received a extreme strand of E. coli and eating that one hamburger changed her life forever. 
          A majority of Americans don't know that the chances of eating just a regular burger can kill them within matter of days. A outbreak of E. coli, at the restaurant Jack in the Box in 1993, injured 623 in the western U.S and ended up killing four children. Just a year later after all the results the outbreak, Michael Taylor, a food inspector announced and required that scrutiny to protect consumers from microbes. Now, for the first time, a microorganism in the gut of the cow would become illegal substance if made into ground beef. With the industry changing and the baseline government regulations, E. coli infections have been majorly reduced in the past 20 years. This outbreak was a wake up call since no body wanted to be the next “Jack in the Box” but without this public tragedy the United States would be a ticking time bomb when it came to when the next outbreak is going to be and what will make everyones eyes open when dealing with safe meat. 
       Just like the ridiculous WWE fighters that everyone sees on the television, a majority of cattle everyday are given hormones to get bigger and to look better. Traditionally raised cattle go from being 80 pounds to 1,200 pounds in fourteen months, these results are from being fed or being implanted with various drugs and hormones. When coming into contact with these hormones, scientists believe that the consumption of estrogen from hormone-fed beef can result in cancer, premature puberty, and falling sperm counts. But not just hormones are being weaved into ground beef, 90 million pounds of antibiotic feed are used annually in raising cattle. Americans don’t realize that the largest use of antibiotics in the U.S are fed to animals but not just to make the animal bigger, but to also to prevent disease outbreaks that could easily fester since the animals are raised in such disgusting and crowded environments. These antibiotics are contributing to the growing problem of antibiotic resistance in humans. These two sort of substances not only effect the animal but the human that consumes these substances which can result in a long term deficiency.  
          Just like scientists thinking the hormone Estrogen, that is fed to cattle, may cause cancer, there is other factors that both physicians and scientists think cause cancer. Cancer researchers believe that the people who avoid any meat consumption will dodge such diseases like cancer. In 2007, the American Institute of Cancer Research revealed through publishing their second review on certain nutrition, food, and cancer preventions. They declared that individuals have a high risk of getting cancers such as oesophagus, lung, pancreas, stomach, collorectum, endometrium, and prostate from eating red meats and processed meats. The causes of these cancers come from that meat is devoid of fiber and other nutrients that have a protective effect. "Meat also has animal protein, saturated fat, and sometimes, carcinogenic compounds such as heterocyclic amines and polycyclic aromatic hydrocarbons which is made when cooking. When cooking and burning both heterocyclic amines and polycyclic aromatic hydrocarbons it is said to cause high risk for cancers"(National Research Council). It is also said that the high fat content in meat and other animal products increase hormone productions, which increases the risk of hormone related cancers such as breast and prostate cancer. 
           Dealing with such risks, different diseases, and viruses when eating different meats is always a good idea to focus on how to properly eat and or serve meat the right and safe way. The most important way to eat meat safely, is to always make sure that any ground beef and ground meats are fully cooked all the way through. According to U.S Department of Agriculture’s Food Safety and Inspection Service ground beef should be cooked to an internal temperature of at least 160 fahrenheit. Making sure the meat you are cooking is safe, It is advised to just place a thermometer in the thickest part of the meat and read the device properly for 160 fahrenheit. Focusing on all meats when eating is very important but when it comes to ground beef or any ground meats, one should be extra cautious. When beef is ground, bacteria from its surface is mixed into the meat as it is chopped into tiny pieces. Taking the extra steps on whether the meat in front of you is cooked to safety regulation, can help you in the long run. 
           Finding out all of the information has not only really opened my eyes on how much I have learned about ground beef, but has made me realize and understand the hidden facts not one talks about with the meat district. Without researching the ground beef fiasco, my desire to stay a vegan might not be as high, since the risks of getting any disease, virus, and or un healthy being is most common in meat eaters. When it comes to eating meat, everyone opinions seem to take a toll in dealing with the fact of what the humane and inhumane things to do with meat is. With finding this out, I hope my information is carried out and I will take in to consideration the next barbecue or even family dinner I attend. 




Annotations/Hyperlinks to my paper 























Pictures to my paper 




 This is a picture of a raw patty invested with E. coli 



 This is a demonstration of what a safe burger is, it is clearly cooked all the way, and what a not-safe burger. You can clearly see the difference. 


                This is a sign of a Jack in the Box, which was the restaurant that changed the way safe      burgers were served around the country. 

Dairy Queen reassuring buyers of their non infested burgers. 

I wanted to compare these two different restaurants, and how the out break of Jack in the Box influenced different restaurants around the world. 



This is a picture of the woman whom's life was shattered by eating a E. coli infested hamburger. 
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