The issue was revealed to parliament, almost as a side note, during meat inspection briefings on Tuesday.
A University of Stellenbosch scientist and his team conducted a microbial analysis that revealed traces of human elements, but said that slaughterhouse workers sometimes cut themselves . . . or other things . . . which could lead to the findings.
If I walked into a factory and the sample I randomly selected to test was a meat sample of which the person de-boning the meat had just picked his nose and then touched the meat, I would get a totally different microbial reading," he said.
Delicious. Beyond the findings themselves, it brings up the global hot-button topic of the moment: food labeling. How much should we know about what we are consuming?
In addition to the troubling statements above, scientist Louw Hoffman noted that only 15% of the meat being sold in South Africa is correctly labeled, revealing other potentially harmful attributes of which consumers are currently unaware:
"In the labelling regulations it clearly states that allergens have to be mentioned and noted," said Hoffman.Read more »