What’s in a McDonald’s burger?

McDonald’s USA has announced that it will be discontinuing the use of
the controversial meat product known as ”pink slime” in its burgers.
These trimmings, which consist of what’s left of the meat after all
the choice cuts of beef are taken, are banned for human consumption in
the U.K, where they are instead used for dog and chicken food. They
are legal for consumption in the United States, however, where they
are treated with ammonium hydroxide in order to kill off bacteria such
as E. coli and make it safe for human consumption.

McDonald’s division in China claimed that the ingredients used for its
burgers in China are different from those in the United States. It
said its burgers here are made of 100 percent beef and its production
process meets China’s national standards.

This reply apparently cannot convince Chinese consumers of its
credibility. Since food safety standards and related laws in the US
are generally higher and more developed than that of China, how can
McDonald use higher standard ingredients in China and lower ones in
the US? This eccentric operation is just against the common sense of
business.

If McDonald really wants to reassure Chinese consumers, it should
present concrete evidence rather than merely a sheet of statement of
antimony. For example, after the public’s mistrust arises, a
responsible and clean burger maker should have the magnanimity to
explain the difference between beef and pink slime in detail and teach
consumers how to differentiate them easily. And the whole production
chain, say, from cattle fields to kitchens, is expected to open for
inspections of the public and media.

China’s food safety law rules that the authority concerned has right
to conduct sample examination and field investigation in the
production and process sites of food makers. Since McDonald’s China
has not yet shown any sincerity or readiness to open its production
and processing facts to the public, the related authorities should act
quickly according to law, not only doing their own jobs, but also
meeting the public’s rights to know in food safety incidents.

And aperiodic inspection of food safety supervisors should be
regularized in future for all food makers, regardless their
backgrounds. Or, the identity of some fast food makers from the West
will become a talisman to slight Chinese consumers. The law
enforcement organs must be more responsive to any malpractices in food
safety fields to deter and warn the other potential followers.
.

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