Downer Cows Entering Our Food Supply
USDA closed the Hallmark Meat Packaging Co. in Chino, CA after animal rights activists filmed the slaughter of “downer cows” being inhumanely treated .The video was taken January 30, 2008.
Cows that cannot stand up or walk are called “downer cows” and have been banned from the food supply since October 1, 2003 although interim rules have been in effect since 2003. Downer cows are at risk for carrying prion diseases like mad cow disease, Creutzfeld-Jakob-Disease, scrapie, and other neurodegenerative diseases.
Ten thousand pounds of meat were recalled in 2003 related to food safety concerns. Now again, in 2008 another 143 million pounds of beef have been recalled as a safety precaution after the video surfaced of downer cows being taken to slaughter. This recall, which took place on February 17, 2008, is 4 times the previous RECORD of 35 million pounds of Thorn Apple Valley meat recalled in 1999.
The great majority of the meat from the video taken on January 30, 2008 has probably already been consumed stated Richard Raymond, the Agriculture Department’s under secretary for food safety.
It brings to question just how safe is our meat supply? Just last year there were 21 recalls for beef potentially infected with the deadly e-coli bacteria. Amazingly, the cattle did not receive complete and proper inspection in many of these cases.
Also interesting is that the Department of Agriculture did not have the authority to initiate this recent recall, but rather had to withdraw its inspectors from the company thus putting pressure on the company to issue a recall.
The meat from the cattle videotaped on January 30th was noted to have probably made its way into the school food lunch program. Thirty-seven million pounds went to the federally funded program.
In a very hard to believe statement, the agriculture officials say that they think this case is “an isolated incident” despite the fact that in 2007 the agency suspended 66 plants 12 of which were related to inhumane handling violations.
USDA could not be reached for comment.
About the Author
Kathy Shattler received her Master of Science degree from Michigan State University in E. Lansing Michigan in Human Nutrition. Her twenty-two years of practice includes holding positions as a Lecturer, Chief Clinical Dietitian and Program Manager. Kathy is the Founder of Nutri-Care Consulting and is currently the Nutrition Director of www.CEU4U.COM, an online continuing education management company for Registered Dietitians and Dietetic Technicians.
