McDonald’s restaurants will no longer use a controversial food additive to kill bacteria in its hamburgers, the fast food chain announced this week. According to KABC News in Los Angeles, the additive known as “pink slime” is made from spare beef trimmings and infusions of ammonium hydroxide.
Although the practice is deemed safe by the Department of Agriculture, pink slime has been subject to a barrage of criticism from sources as diverse as media outlets to celebrity chef Jamie Oliver. McDonald’s claimed it was not influenced by popular opinion, having ceased to use the additive several months ago.
Health advocates have been concerned over pink slime primarily because of its ammonium content. The compound has the capability of turning into ammonium nitrate, which is commonly used in household bombs, MSNBC said.
Oliver launched a campaign against its use in food in April during a segment on pink slime, which appeared on his television show “Jamie Oliver’s Food Revolution.”
“Basically we’re taking a product that would be sold in the cheapest form for dogs and making it ‘fit’ for humans,” Oliver said.
Other dietitians echoed his sentiments, and advised consumers to check nutrition labels and use fresher products to avoid the additive.
McDonald’s claimed in a statement that it stopped using pink slime last August.
Ammonium hydroxide is also used as an ingredient in fertilizers, household cleaners and roll-your-own explosives, MSNBC noted.
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