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(CNN)   Meat producer recalls deli products   ( divider line
    More: PSA  
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4547 clicks; posted to Main » on 14 Oct 2002 at 6:27 AM (15 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

74 Comments     (+0 »)

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2002-10-13 11:04:10 PM  
Alfredo and the boys down at the deli are not going to be happy about that.
And you don't wanna pissoff Alfredo.
2002-10-13 11:04:52 PM  
27.4 million pounds?!! That's got to be every peice of deli meat in the nation. Was it all the deli meat that was tainted? Article is kind of vague, giving a consumer hotline number that, when called, will no doubt be either busy or manned by an annoying voice mail maze. Was it the ham, or turkey, or beef or what? I'll bet most of it was sold to 7-11s where if you eat the food you're likely to get sick no matter what it is you eat. I wouldn't trust anything from a company named Wampler anyway, sounds vaguely like, well, you'll figure it out.
2002-10-13 11:50:25 PM  
Um, boss? I think I made a little mistake...
2002-10-14 03:06:18 AM  
CrazyCurt - Have to agree to with that. I think that the food at 7-11 already has enough additives and chemicals added to it that will kill you before the marginal traces of tainted meat will.
2002-10-14 06:31:46 AM  
Employees caught wearing the deli!?!? say it isn't so!

[image from too old to be available]

2002-10-14 06:32:30 AM  
In related news, americans relieved by assurances from wholesalers that there will not be a testicle shortage.
2002-10-14 06:36:39 AM  
Well luckily americans will soon again be able to buy various animal parts and waste matter pressed into sliced meat products. Rejoice.
2002-10-14 06:38:28 AM  
"Jonas had told them how the meat that was taken out of pickle would often be found sour, and how they would rub it up with soda to take away the smell, and sell it to be eaten on free-lunch counters; also of all the miracles of chemistry which they performed, giving to any sort of meat, fresh or salted, whole or chopped, any color and any flavor and any odor they chose. In the pickling of hams they had an ingenious apparatus, by which they saved time and increased the capacity of the plant - a machine consisting of a hollow needle attached to a pump; by plunging this needle into the meat and working with his foot, a man could fill a ham with pickle in a few seconds. And yet, in spite of this, there would be hams found spoiled, some of them with an odor so bad that a man could hardly bear to be in the room with them. To pump into these the packers had a second and much stronger pickle which destroyed the odor - a process known to the workers as "giving them thirty per cent." Also, after the hams had been smoked, there would be found some that had gone to the bad. Formerly these had been sold as "Number Three Grade," but later on some ingenious person had hit upon a new device, and now they would extract the bone, about which the bad part generally lay, and insert in the hole a white-hot iron. After this invention there was no longer Number One, Two, and Three Grade - there was only Number One Grade. The packers were always originating such schemes - they had what they called "boneless hams," which were all the odds and ends of pork stuffed into casings; and "California hams," which were the shoulders, with big knuckle joints, and nearly all the meat cut out; and fancy "skinned hams," which were made of the oldest hogs, whose skins were so heavy and coarse that no one would buy them - that is, until they had been cooked and chopped fine and labeled "head cheese!"

"It was only when the whole ham was spoiled that it came into the department of Elzbieta. Cut up by the two-thousand-revolutions- a-minute flyers, and mixed with half a ton of other meat, no odor that ever was in a ham could make any difference. There was never the least attention paid to what was cut up for sausage; there would come all the way back from Europe old sausage that had been rejected, and that was moldy and white - it would be dosed with borax and glycerine, and dumped into the hoppers, and made over again for home consumption. There would be meat that had tumbled out on the floor, in the dirt and sawdust, where the workers had tramped and spit uncounted billions of consumption germs. There would be meat stored in great piles in rooms; and the water from leaky roofs would drip over it, and thousands of rats would race about on it. It was too dark in these storage places to see well, but a man could run his hand over these piles of meat and sweep off handfuls of the dried dung of rats. These rats were nuisances, and the packers would put poisoned bread out for them; they would die, and then rats, bread, and meat would go into the hoppers together. This is no fairy story and no joke; the meat would be shoveled into carts, and the man who did the shoveling would not trouble to lift out a rat even when he saw one - there were things that went into the sausage in comparison with which a poisoned rat was a tidbit. There was no place for the men to wash their hands before they ate their dinner, and so they made a practice of washing them in the water that was to be ladled into the sausage. There were the butt-ends of smoked meat, and the scraps of corned beef, and all the odds and ends of the waste of the plants, that would be dumped into old barrels in the cellar and left there. Under the system of rigid economy which the packers enforced, there were some jobs that it only paid to do once in a long time, and among these was the cleaning out of the waste barrels. Every spring they did it; and in the barrels would be dirt and rust and old nails and stale water - and cartload after cartload of it would be taken up and dumped into the hoppers with fresh meat, and sent out to the public's breakfast. Some of it they would make into "smoked" sausage - but as the smoking took time, and was therefore expensive, they would call upon their chemistry department, and preserve it with borax and color it with gelatine to make it brown. All of their sausage came out of the same bowl, but when they came to wrap it they would stamp some of it "special," and for this they would charge two cents more a pound."

-Upton Sinclair "The Jungle"
2002-10-14 07:50:51 AM  
-Upton Sinclair "The Jungle"

You forgot 1906

This was before anything resembling regulation.
2002-10-14 08:03:53 AM  
Oh you mean like this?

"Each package being recalled bears the plant number P-1351 inside the USDA mark of inspection and a production date."
2002-10-14 08:07:57 AM  
Curt, the article says the meat was 6% of the companies turkey production.
It also says the meat recalled was turkey (several times).

Either way, times like this Im glad Im vegetarian, no risk from mad cows (cept in the nightclubs) or no wild turkeys (cept in the nightclub too).
2002-10-14 08:15:52 AM  

Just like the "recall" part.
2002-10-14 08:23:45 AM  
[image from too old to be available]
"Dude, you're getting poisoned!"
2002-10-14 08:25:37 AM  
"Each package being recalled bears the plant number P-1351 inside the -USDA MARK OF INSPECTION- and a production date."

Obviously the inspections and regulations are quite effective.
Did they use hormones in 1906?
2002-10-14 08:31:30 AM  
Glad I'm vegetarian!!!! (And no, I'm not in PETA either)
2002-10-14 08:32:37 AM  
Doodoobrown I believe that the USDA inspection label only means that they have an inspector that takes random samples, and watches the process to make sure it is safe. They can't test everything, and just because the process looks safe doesn't mean that contamination can't happen. The inspector can't be everywhere at once, and tests are not instantanious. Not ALL of the meat is tainted, but it COULD be, so they are recalling it all to be safe. Inspection does not mean that the inspector looked at that particular package of meat and stamped it with his seal.
2002-10-14 08:35:39 AM  
I understand your point Sos, but 27.4 million lbs.?
Come on now.
2002-10-14 08:37:12 AM  
Also how many meat borne pathogens get out, make people sick/kill them that never get properly attributed to their source.
2002-10-14 08:39:21 AM  
I guarantee they wouldn't recall out of the goodness of their hearts or sense of ethics. It's because of publicity.
2002-10-14 08:39:45 AM  
The root of the problem is that Americans like their meat cheap. Most people will not go to Whole Foods and buy the more expensive free-range organic chicken, nor will they go to a small-town butcher to get meat that came from a local farm. It's Oscar Mayer all the way baby!

Think for a moment about that McD's burger that could have meat from 500 different animals in it. It's no wonder disease spreads so quickly this way.
2002-10-14 08:43:17 AM  
Obviously the inspections and regulations are quite effective.
Did they use hormones in 1906?

I would think so. Nobody I know has ever died of tainted bologne, or any other food poisoning. While I can name at least six who have died in auto accidents.

The hormon question is redundant.
2002-10-14 08:54:16 AM  
Hormone, that is.
2002-10-14 09:07:01 AM  
DoodoobrownI guarantee they wouldn't recall out of the goodness of their hearts or sense of ethics. It's because of publicity.

Or the liability they have created. Usually recalls go through the lawyers, who decide "what will the recall cost us vs. the possible lawsuit settlements?" Lower price prevails. Yes, sad, but usually that's what happens. In this case, apparently the recall will cost them less than the possible lawsuits and lost revenue, even though this has got to cost them millions of dollars (just think if they get $1 a pound for the meat, plus now they need to replenish the market).
2002-10-14 09:49:07 AM  
Where's the beef?
2002-10-14 09:57:51 AM  
Vegetarians all over the country breath a sigh of indifference.
2002-10-14 10:06:11 AM  
I just wish I hadn't been actually eating a turkey sandwich while reading this article... (I had to go check the USDA code on the package in my fridge)
2002-10-14 10:07:32 AM  
I recall a corned beef/pastami/salami on rye I had once. It kept reappearing in reruns.
2002-10-14 10:08:57 AM  
"Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet." -Albert Einstein

"If slaughterhouses had glass walls, everyone would be a vegetarian." -Paul McCartney
2002-10-14 10:09:09 AM  
What if I already ate so..........................
2002-10-14 10:10:24 AM  
"[The tainted products] can cause miscarriages and stillbirths."

Maybe they can remarket the stuff as the "Day After Hoagie".
2002-10-14 10:18:13 AM  
I fondly recall some deli products mysself. There was this one salami ... but that's a story for another day.
2002-10-14 10:18:35 AM  
[image from too old to be available]

2002-10-14 10:32:18 AM  
Mmm, I'll have some of that on toasted rye with some onion and tomato.
2002-10-14 10:35:34 AM  
10,000 years ago man discovered fire....later that day, he discovered barbecue.

Turkeys, cows, chickens, pigs, sheep, the occasional rabbit or quail...these stupid ass animals are here on this earth for one reason, to provide me tasty things to eat while I watch football, and to make sure I'm never forced into eating a farking veggie burger. People who are scared away by a little bacteria are weak, and probably should stick to tofu anyway...
2002-10-14 10:36:49 AM  
For those who think things have improved since 1906, I urge you to read 'Fast Food Nation'.


That looks like a damn fine meal. Can I have fries with that?
2002-10-14 10:39:07 AM  
sos, They put the random in random inspections then. If they are recalling everything since May, how come at least one inspection between May & October didn't find it?
2002-10-14 10:45:50 AM  
Rpm Random inspections may not pick up an occasional case of contamination. Maybe they implemented a new practice in May, and recently discovered that it could be a problem, or maybe an employee they hired in May was recently discovered to not be following the rules for keeping clean... We don't know. They must have a reason for recalling back that far. A recent inspection must have caught this, or it wouldn't have been known.
2002-10-14 11:05:59 AM  
Purple_Jack: For those who think things have improved since 1906, I urge you to read 'Fast Food Nation'.

read that piece of factless shock-journalism? upton sinclair was writing about things he saw first hand; this books is akin to watching crap like 20-20. sensationalism at its worst.

most cases of food poisoning can be attributed to improper kitchen hygene, not tainted food.

given how much meat a 300 million person country eats, i'd say that statistically our meat production has an amazing track record. do you think our food and water supply was this clean a couple hundred years ago?
2002-10-14 11:21:24 AM  
Future headline:

"President Bush sends goodwill gift of 24 million pounds of meat to Saddam Hussein. 'It's all for you, Saddam! Enjoy!' Says Bush"
2002-10-14 11:32:28 AM  
Micah476 That's fine, but when was the last time that you killed what you eat? When man "discovered barbecue", he was also the guy who hunted his meal. It's been a long time since the average man raised his hamburger from a calf, and killed it himself.

I wouldn't object nearly as strongly to your statement if you raised and killed your buffalo wings yourself.
2002-10-14 11:54:23 AM  
First the Burger King sniper scare, and now this. It is a sad day for meat.
2002-10-14 12:01:00 PM  
Smuj, do you raise all your own veggies?
2002-10-14 12:09:32 PM  
I see where you're going with that Saulsa.

News flash: Veggies and Animals are completely different. Animals are emotional, feeling, aware beings. Plants are not.
2002-10-14 12:12:22 PM  
>That's fine, but when was the last time that you killed
>what you eat?

Last November. Tracked it, shot it, skinned it, butchered it, cooked it, ate it.

Haven't had a chance to hunt this year, but I'll be likely doing the same.

Next question?

2002-10-14 12:17:36 PM  
And the angel of the lord came unto me, snatching me up from my place of slumber. And took me on high, and higher still until we moved to the spaces betwixt the air itself. And he brought me into a vast farmlands of our own midwest. And as we descended, cries of impending doom rose from the soil. One thousand, nay a million voices full of fear. And terror possesed me then. And I begged, "Angel of the Lord, what are these tortured screams?" And the angel said unto me, "These are the cries of the carrots, the cries of the carrots! You see, Reverend Maynard, tomorrow is harvest day and to them it is the holocaust." And I sprang from my slumber drenched in sweat like the tears of one million terrified brothers and roared, "Hear me now, I have seen the light! They have a consciousness, they have a life, they have a soul! Damn you! Let the rabbits wear glasses! Save our brothers!" Can I get an amen? Can I get a hallelujah? Thank you Jesus. Life feeds on life feeds on life feeds on life feeds on........ This is necessary.

Disgustipated - Tool
2002-10-14 12:18:27 PM  

He may not raise his own veggies, but I'm sure he wouldn't have a problem pulling them out of the ground and cleaning them himself.

On the other hand, most people who eat meat haven't got the balls to slaughter and clean the animal themselves. When faced with the animal and given a knife or hatchet most people would find it too disgusting. If you kill your own meat, fine but realize that you are in the minority.

The reason most people are able to eat it is because it comes all shrink-wrapped with the blood and guts already cleaned away. Everyone who wants to eat meat should be required to kill and clean at least one cow with their own hands to realize exactly what they are eating.

Or at least they should take a tour of a slaughterhouse to see where their "food" comes from. As Paul McCartney said, we'd have a lot more vegetarians if people actually realized where their food came from and what they were actually putting into their mouths.
2002-10-14 12:21:15 PM  
Personally, I don't care how disgusting they are when they are slaughtered. I care that the meat tastes good, and doesn't look so disgusting.
2002-10-14 12:21:53 PM  
er, should have said, and doesn't look so disgusting when I buy it.
2002-10-14 12:24:06 PM  

So you'll eat any damn thing as long as it tastes good? You don't care to know what you are putting inside your body?

I guess ignorance is bliss. Hope you don't get mad cow disease. . .
2002-10-14 12:26:28 PM  
You're right Volcano. I should start slaughtering my own cows to ensure quality. I'll get right on that.
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