DEADLY BEEF: MARGARET LAMKIN´S STORY

By Gundhramns Hammer

July 21, 2013

Mechanical tenderizer. Source: Not in My Food.org.

She bit a piece of meat and the meat bit her back. Her life was turned up side down. Her anal days were over.

Margaret Lamkin (Video 1) went to a restaurant to eat a medium rare beef steak and nine days later she ended up with her large intestine destroyed by the deadly bacteria Escherichia coli 0157:H7. The bacterial infection almost kill her.

View Video 1: Click HERE 

Since then, she has been forced to wear a colostomy bag for the rest of her life. She now worries about shit odours and bacterial infections. Neither is she comfortable around people or dogs.

What happened to her? She ate a steak that had been mechanically tenderised, what the beef industry calls "needled" or "bladed", which consists of passing the cuts of flesh under a press that has hundreds of blades or needles that penetrate deep into the meat (Video 2).

                                  Video 1. Commercial meat tenderizers.


Thereby, pathogenic bacteria that are on the surface are pushed deep into the meat, making its consumption more dangerous. 

At the same time, additives are injected into the meat to increase its market value and make it last longer on the shelves.

Furthermore, meat from animal factories is always contaminated with feces (Video 3) and contains antibiotics and growth hormones. And the elimination of Escherichia coli 0157:H7 from any CAFOs is impossible.

                                        Video 3. Fecal matter in beef.

So consuming meat from animals that are mass-produced at cyborg factories can be riskier, more dangerous or even deadly.  

References

Board R. J. & Davis A. R. (Eds.) (1998). Microbiology of Meat and Poultry. Blackie Academic & Professional, London, UK. 346 p.