To responsible for the content of this beef from processing out quickly into the minus degrees frozen can be fresh for the first time for the freshest products to the restaurants, the whole process, the beef will not add any additives, just in to the restaurant the process produced Hamburg, will add salt and pepper, the whole process is in line with the provisions of the country for the cold fresh products. Reporters across the country, McDonald39s stores this is the same production process, the person in charge is the same. Complete production standards. McDonald39s USA, Ngau Tau Hoof our opinion scrap patty made designer fashion shoes of exactly what the problem really eat this meatloaf has What are the risks of the Ministry of Education of Food Science and Nutrition Teaching Steering Committee Director Professor Li Lite reporter pointed out, the Ngau Tau Hoof bacterial count than the beef itself to be high, but that39s not the point. These bits and pieces in the process of manufacture, strict disinfection, has no effect on the human body. But whether strict disinfection and sterilization, is an important guarantee of the food safety. Lee Ritter normal slaughter of these places and more contact with the outside world beef cut, the muscle part of the less contact with the outside world. The question is whether the contamination in the slaughtering process. Chinese people in the past with the pot, cook for a few hours, what bacteria are killed. Foreigners are roasted, grilled some short coke outside, the inside temperature is not enough. Professor Lee39s point of view, from the perspective of health and nutrition, to give you some relief. This storm but McDonald39s patty raw materials, but also from a legal perspective to the enterprise to mention a reminder. If a company break out ad is pure