The CAFOS that so many look down upon, maximize "the economies of scale," as thousands of animals are packed as tightly as possible. It is an extremely profitable industry, which effortlessly tries to ensure the safety of its product. It is impossible to ensure that all meat will be contaminant-free, but every method has been tested. This is a time of change in the industry, as well as the inspection process as a whole. Newly implemented federal guidelines will enhance inspection indefinitely.
The industry was once weary of government intervention, but now sees its necessity. New plants must present blueprints, specifications, and final construction to Meat Inspection personnel. The new plants will not be built unless all guidelines are approved. Along with Meat Inspection approval, the new plants must have a Sanitation Standard Operating Procedure and HACCP (Hazard Analysis and Critical Control Points) plan. These are monitored, and must be approved, by State Meat Inspection personnel. This will guarantee the cleanliness of the outside premises and the production of the meat.
The U.S. meat industry does not deny that there have been problems with E.coli and salmonella contamination, but it does note that it is impossible to keep all its meat bacteria free. Farmers are beginning to take more responsibility for the inconvenience of it unsanitary products. Steven F.Grover, NRA vice president of health and safety regulatory affairs, says, "The best way is not through random sampling or zero-tolerance policies, but to be as pro-active as possible to make sure bacteria doesn't get in the meat" (1). The American Meat Institute says that since 1993, the meat industry has invested $8.4 million to eliminate occurances of the sometimes lethal E.coli.
While a nationwide controversy circles around the suspected unsanitary conditions of the meat industry, there are also great advantages in producing as much meat as we do in this country. 55% of the carcasses pass into the human food chain, and the remaining 45% must be disposed of. Almost all the waste is put to use. This is known as the rendering industry. The other parts of the carcasses are known as the animal by-products. Some of these include: casings for sausages, edible fats for margarines and cooking fats, gelatine made from bones, blood and meat for fertilizers, pharmeceutical products such as surgical sutures, insulin and hormones. Nothing goes to waste. Beef also has a tremendous amount of essential nutrients such as: vitamins A, B2, B3, B6, B12, C, E, K, thiamine, folic acid and amino acids.
1. Nation's Restaurant News, March 27, 2000
