Treating meat with carbon monoxide

by Nick Vagnoni, Posted Feb 8th 2006 @ 4:51PM

NBC5 in Chicago recently ran a story about the ongoing debate over treating raw meat with carbon monoxide to maintain its red color and fresh appearance. While this has been in the news for a while, the NBC5 story can serve as a decent summary. Basically, consumer rights groups are concerned that meats treated with CO will appear fresh and safe for far longer than they actually are, thus putting consumers at risk. The FDA has accepted the process as one that's generally regarded as safe (GRAS), without conducting any independent investigation. Late last year, a Michigan-based food company requested that the FDA rescind its decision to allow CO treatment. The process is most commonly found in meats such as beef and tuna that are cut and packed prior to arriving at supermarkets.

Filed Under: Farming, Business, Trends, Stores & Shopping, Ingredients
Tags: america, beef, carbon monoxide, CarbonMonoxide, color, fda, fish, meat, pork, preservation, steak, stores-and-shopping

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Reader comments (Page 1 of 1)

2-08-2006 @6:02PM jr said... Perhaps you meant carbon MONOXIDE not carbon dioxide in the first sentence of your post. (Similar to the title bar)
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