USDA warns of beef contaminants

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    That Grade A beef you’ve been buying might really deserve an F from the USDA.



     

     

     

     

     

     

    That Grade A beef you’ve been buying might really deserve an F from the USDA.


     
    As barbecue season draws near, the U.S. Department of Agriculture has made some startling discoveries, CNN.com reports. According to a study filed by the agency’s inspector general, the government hasn’t set any limit on containment residues found in meat.
     
    The result? There may be trace amounts of antibiotics, pesticides and other chemicals in the beef you plan on grilling. 


     
    The report states that federal agencies only test for one type of pesticide, and there are no guidelines for metallic substances, like copper, stating how much is too much. 


     
    Supposedly, USDA rules are so lax that in 2008 Mexican authorities returned a shipment of beef to the states because it didn’t meet with their country’s standards. One organization even said that although U.S. testing procedures are exemplary, there’s always room for improvement.


     
    "While the U.S. beef supply is extraordinarily safe by any nation’s standards," the National Cattleman’s Beef Association said in a statement, "the beef industry is constantly looking for ways to improve the systems that ensure the safest product possible for our consumers."
     
    The study only looked at chemical remnants as opposed to bacterial. However, chemical contaminants can build up in a person’s body over time because they can’t be cooked out. That accumulation could lead serious illness, like cancer, and other health problems.


     
    The USDA is taking note of the recent findings and has promised that it will quickly implement all the corrective measures suggested by the inspector general.


     

     

    – Sonya Eskridge

     

     

     

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