Battle Over Carbon Monoxide Treated Meat
Consumer advocacy groups and the meat industry are fighting about the use of carbon monoxide to preserve the pink color of meat, according to this Washington Post article.
Didn’t know the chemical is being used on your food? That’s because the government doesn’t require that companies label CO-treated meat. The Food and Drug Administration currently considers the harmless levels of CO to be a color fixative, not a food additive. The latter requires an extensive review, the former a simple look at a company’s research data. Those who oppose the use of carbon monoxide urge the FDA to label it as an additive and investigate it thoroughly.
What’s at stake for the meat industry is almost $1 billon in losses when consumers pass over brown meat that’s still safe to eat. But groups like Safe Tables Our Priority fear carbon monoxide’s ability to mask spoilage. At the New York Times, Marian Burros left treated meat on the counter for two days and didn’t see a change. The European Union banned carbon monoxide in 2001 because it hides spoiled meat.
It’s worth a look by the FDA. Meat companies suggest that consumers should pay attention to other clues, but how long before someone overlooks those signs and becomes horribly ill? On the other hand, it is true that meat is safe to eat for longer than you’d guess from the color, so we need to reach a solution that prevents wasted food.
Other discussion:
Marian Burros at the New York Times
eGullet
Thanks to Barbara Fisher at Paper Palate for the link.
