Charles-- my goodness, rodent droppings, cigarette ash... What's up with that. = Are the employees deliberately contaminating the food because they hate = people, or have they been instructed to do that by management? And why = is that--is it too expensive to put that stuff in the garbage instead of = in our food? Or does all that extra stuff add to the volume and = increase profit? Or both? Pretty weird. I just wonder how the people = who make those decisions can live with themselves. I don't really blame = the employees, they may not have a choice. I'm sure glad I have a Cuisinart. By the way, grinding your own at home = not only protects against the things you've mentioned, but also makes a = better product, in that the inside of the meat is not exposed to air = until the very moment you are ready to use it--therefore, it is much = fresher. And of course, I always spray everything with my spray bottle = of bleach & wipe with a designated sponge after it has come in contact = with meat or fish. Diane