Approved for use by the FDA |
How about, "aqueous solution of sodium octanoate, potassium octanoate or octanoic acid and either glycerin and/or propylene glycol and/or a Polysorbate surface active agent," also
to kill germs?
And, does anyone want to eat "hen, cock, mature turkey, mature duck, mature goose and mature guinea" into whose raw meat and tissue has been injected protease produced from the mold Aspergillus for tenderness?
Another unrecognizable chemical is sodium tripolyphosphate, used as an "anti-coagulant for use in recovered livestock blood which is subsequently used in food products," says FSIS. According to Food & Water Watch, seafood like scallops, shrimp, hake, sole or imitation crab meat may be soaked in sodium tripolyphosphate to make it appear firmer, smoother and glossier. Sodium tripolyphosphate, "a suspected neurotoxin, as well as a registered pesticide and known air contaminant in the state of California," says Food & Water Watch, also can make seafood weigh more. To avoid sodium tripolyphosphate, buy fish labeled as “dry,” says Food & Water Watch, and avoid seafood marked as “wet.” We have not found advice on how to avoid the chemical in meat.
Wow! Mr. Murphy, thanks for writing this great post.
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