The last several months have seen an uprising against an additive the U.S. meat industry calls lean finely textured beef (LFTB). But anyone who watches the nightly news may be more familiar with the name that ignited a food safety firestorm: pink slime. The term was coined by U.S. Department of Agriculture (USDA) microbiologist Gerald Zirnstein in a 2002 email,1 but it wasn't until celebrity chef Jamie Oliver put the product in front of a national audience on his "Jamie Oliver's Food Revolution" TV show that the public started calling for elimination of its use.
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