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Unformatted text preview: ndustry has fought almost every federal effort to mandate food safety, it has also invested millions of dollars in
new equipment to halt the spread of dangerous pathogens. IBP, for example, has installed expensive steam pasteurization cabinets at all of
its beef slaughterhouses. Sides of beef enter the new contraption, which blow-dries them, bathes them in 220-degree steam for eight seconds,
and then sprays them with cold water. When used properly, steam pasteurization cabinets can kill off most of the E. coli 0157:H7 and reduce
the amount of bacteria on the meat’s surface by as much as 90 percent. But an IBP internal corporate memo from 1997 suggests that the
company’s large investment in such technologies has been motivated less by a genuine concern for the health and well-being of American
consumers than by other considerations.
“We have been informed that carcasses in your plant are occasionally being delayed for extended periods of time on the USDA outrail for
final disposition (up to 6 hours),...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08