RESOLUTION DIRECTING MIAMI-DADE COUNTY AND THE PUBLIC HEALTH TRUST NOT TO ENTER INTO, RENEW OR EXTEND ANY CONTRACTS FOR FOOD SERVICES RELATED TO A MIAMI-DADE COUNTY OR PUBLIC HEALTH TRUST FUNDED OR OPERATED FOOD PROGRAM UNLESS THE CONTRACTOR, VENDOR, SUPPLIER OR GRANTEE AGREES NOT TO USE MEAT PRODUCTS CONTAINING ''PINK SLIME'' IN FOOD PROVIDED OR SERVED AS PART OF A MIAMI-DADE COUNTY OR PUBLIC HEALTH TRUST OPERATED OR FUNDED FOOD PROGRAM...
The County Commission voted 10 to 1 to NOT allow pink slime in food products served by the County or Public Health Trust in their food programs (Resolution above). The only Commissioner who defended the pink slime additive was the District 8 County Commissioner Lynda Bell, she said it made for leaner beef. She kept saying I am not defending it, as she defended it. Here is her reasoning in her own words.
View video on YouTube.
What is Pink Slime:
It's actually a low-cost ingredient in ground beef made from fatty left over meat trimmings from other cuts. The bits are heated to about 100 F and spun to remove most of the fat, then compressed into blocks for use in ground meat. The product, made by South Dakota-based Beef Products Inc. (BPI), is then exposed to "a puff of ammonium hydroxide gas" to kill bacteria, such as E. coli and salmonella.