Just How Much Beef is in Fast-Food Meat?

That question emerged after a recent lawsuit alleged that Taco Bell was passing off mostly meat substitute as real beef in its tacos. The  Yum! Brands Inc. chain swiftly countered the accusations, taking out prominent newspaper ads stating that its seasoned beef was the genuine article, containing 88% beef, 3% added water, 4% seasoning and 5% other ingredients, such as oats and sugar.

The controversy exposed a conundrum for consumers. Despite extensive regulations governing certain areas of food processing, there are scant data available to the public about what really goes into some of their favorite restaurant meals. And what information is available—often on fast-food chains' websites—often omits crucial details.

Restaurants' food-content claims can be difficult to verify. When asked for the composition of several of their own dishes, most of the nearly 20 chains contacted by The Wall Street Journal declined to share numbers, citing the proprietary nature of their formulas. Federal regulations don't require restaurants to disclose such information, and there are no rules stipulating minimum meat content in menu items. While determining nutrient information, such as calories and protein, is relatively straightforward, food-testing laboratories say they can't definitively identify the composition of prepared food because the cooking process blends ingredients in a way that is tough to undo.

Unless a food lab knew for sure which ingredients were present, "there is serious potential to be seriously flawed" in estimating just how much of those ingredients are being used, says Kantha Shelke, an independent food technologist in Chicago. "It's a guesstimate at best."

The Taco Bell flap began with a lawsuit filed by a Montgomery, Ala., law firm on behalf of a California woman who claims that "a substantial majority" of the company's beef filling isn't beef. The lawsuit, filed in U.S. District Court in Los Angeles, didn't provide supplementary evidence. One of the firm's lawyers, Dee Miles, told National Public Radio and other news organizations that tests found that about 35% of the filling was beef. Through a spokeswoman, Mr. Miles now declines to comment, and his firm hasn't disclosed where or how tests were conducted or provided detailed results.

"The claims made against Taco Bell and our seasoned beef are absolutely false," Taco Bell said in the newspaper ads. The company didn't respond to requests for additional comment.

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FDA Report Reveals Airline Food Could Pose Health Threat

By Gary Stoller, USA TODAY

Many meals served to passengers on major airlines are prepared in unsanitary and unsafe conditions that could lead to illness, government documents examined by USA TODAY show.

Food and Drug Administration (FDA) inspectors have cited numerous catering facilities that prepare airline food for suspected health and sanitation violations following inspections of their kitchens this year and last, according to inspection reports obtained through the Freedom of Information Act.

The inspections were at U.S. facilities of two of the world's biggest airline caterers, LSG Sky Chefs and Gate Gourmet, and another large caterer, Flying Food Group.

The three caterers operate 91 kitchens that provide more than 100 million meals annually to U.S. and foreign airlines at U.S. airports. They provide meals for nearly all big airlines, including Delta, American, United, US Airways, and Continental.

The FDA reports say many facilities store food at improper temperatures, use unclean equipment and employ workers who practice poor hygiene. At some, there were cockroaches, flies, mice and other signs of inadequate pest control.

"In spite of best efforts by the FDA and industry, the situation with in-flight catered foods is disturbing, getting worse and now poses a real risk of illness and injury to tens of thousands of airline passengers on a daily basis," says Roy Costa, a consultant and public health sanitarian.

Conditions open the door to food-poisoning outbreaks, says Costa, a former Florida state food inspector who volunteered to review the FDA reports obtained by USA TODAY.

All three caterers say they work hard to ensure food is safe. And airlines say they monitor the food that goes onto their planes.  

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FDA Issues Updated Food Code

WASHINGTON, Nov. 9 (UPI) -- The U.S. Food and Drug Administration says it has released an updated FDA Food Code that's used as a model for state, city, county and tribal inspections.

The 2009 Food Code, officials said, is used to regulate more than 1 million restaurants, retail food stores and vending and food service operations across the United States. They said the code provides the basis for most licensing, inspection and enforcement activities, as well as serving as a model for food statutes, regulations and ordinances.

Officials said the 2009 edition of the Food Code is the seventh full edition published by the FDA. The previous full edition was released in 2005 with a supplement published in 2007.

Among the updates, cut leafy greens are now included among the foods that require time and temperature control for safety. And requirements are added to improve food worker awareness of food allergen concerns in the food service and retail setting.

Serving hamburgers and other ground meats in an undercooked form upon a consumer's request is no longer an option for items offered on a children's menu, officials said. And a new definition and criteria are added for the non-continuous cooking of foods comprised of raw animal products.

Several requirements related to the effective cleaning and sanitizing of equipment and surfaces are enhanced or clarified.

More information is available here.