In recent years the meat processing industry has instituted the practice of using carbon monoxide as a way to make red meat “look fresher.” This does not mean it really is fresher. It just means it looks fresher. One investigation done by Channel 6 News in Florida has showed case-ready ground beef enhanced with carbon monoxide remained cherry red for months. Not days—MONTHS!
Think about it. Who does this benefit?? It doesn’t benefit the consumer. I don’t want meat that just looks fresher. I want meat that actually is fresh, safe, and healthy. The only entities that this process can benefit are the meat processing and food industries which would like a longer shelf life of items to avoid much waste or spoilage. Food spoilage is loss of sales and money down the drain.
Some U.S. lawmakers, looking after the rights of the consumers, have begun to criticize this practice of adding carbon monoxide to meat in order to stabilize its color and keep it looking fresh longer. But they have come up with much resistance. Two of these lawmakers are Rep. John Dingell and Rep. Bart Stupak, Michigan Democrat and chairman of a House Energy and Commerce subcommittee. Stupak has called the practice deceptive and “a potential health threat,” and accused U.S. regulators of “turning a blind eye” toward health dangers.
It is no doubt that this process of using carbon dioxide in meat processing misleads consumers by making the products appear safer than they are, and puts people at risk of eating spoiled meat. Lawmakers have pointed this out.
But, according to a Reuters article, two of the United States’ largest meat processors in the U.S. have defended the packaging technique, maintaining that it is safe. In light of this, some of the food giants have said they support a warning label being added to meat that has been treated with carbon monoxide, or a label encouraging consumers to depend on the “use by” or “freeze by” date rather than the meat’s color to determine its safety.
In addition to the resistance from these two meat processing companies, the officials at the Food and Drug Administration (FDA) and U.S. Agriculture Department have made a statement that they believe the carbon monoxide practice is safe, and they say the issue is not a public health priority.
Why shouldn’t this be a public health priority? We are talking about food that almost every American eats—red meat! And there is evidence that at least one person has died because of this misleading advertising. “Fresh looking meat” that really isn’t fresh.
In light of the above concerns, consumer groups have petitioned the FDA not only because of this very questionable process (one that doesn’t make meat safer but only makes it “look safer”), but have asked the FDA to withdraw its approval of sealed packaging that makes it difficult for consumers to gauge product safety and uses more carbon monoxide than exists in air—0.4 percent.
“We’re outraged the FDA put the economic interest of the industry before the health and safety of consumers,” said Wenonah Hauter, director of Food and Water Watch. “At worst (it’s) dangerous, at best it’s a consumer rip-off.”
The Chicago City Council has enacted legislation to ban this practice. Orange County Florida has also had to deal with this issue. And carbon dioxide itself is a potential safety hazard when measured in other contexts—why not in the food industry? It is a controversial topic at least.
Rosemary is another additive in meat that is used as a preservative and may mask the freshness as well. So beware of processed meat in the stores. It might not be as fresh as it appears.
Not only do we need to read the labels, but now with deception coloring of meat, we need to use our noses to smell whether the meat is good or bad.
The FDA regulates about 80 percent of the U.S. food supply, mostly fruits and vegetables, and the USDA is responsible for the rest, including meat, poultry and eggs. One has to wonder if these regulation agencies have the consumer’s best interest at heart or the big corporation suppliers.
My best suggestion is to check with your local deli. Make sure you are getting bonafide fresh meat. And if you aren’t convinced, then seek out a local beef farmer and purchase a locally pastured beef and a locally processed beef. Only then can you be sure you are getting good beef.
Sources:
Food Industry Defends Carbon Monoxide Use in Meat (Reuters 11/14/2007)
Reuters article
Food Industry Defends Carbon Monoxide Use in Meat (Mercola.com 12/4/2007)
http://articles.mercola.com/sites/articles/archive/2007/12/4/food-industry-defends-carbon-monoxide-use-in-meat.aspx
Adding Carbon Dioxide to Meat Keeps it Red Even After Spoiled (Video)–Watch!
Adding Carbon Dioxide to Meat (Video)
Tests Show Carbon Monoxide In Case-Ready Beef
http://www.local6.com/news/9220774/detail.html
Case-Ready Beef Appears Fresh After Sell-By Date (video)
http://www.local6.com/video/9052357/index.html
Proper Packaging And Carbon Dioxide Keeps The Color, Protects The Meat
http://www.sciencedaily.com/releases/2007/03/070319202542.htm
Why is carbon dioxide measured?
http://www.iprocessmart.com/techsmart/carbon_dioxide.htm
Carbon monoxide keeps meat red longer; is that good?
http://www.usatoday.com/money/industries/food/2007-10-30-kalsec-meat-carbon-monoxide_N.htm
Keeping Meat In The Pink Without Carbon Monoxide
http://www.sciencedaily.com/releases/2006/09/060925114157.htm
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