Carbon Monoxide in Fresh Meat

In 2004 the Food and Drug Administration (FDA) allowed the use of carbon monoxide in consumer-ready fresh meat packaging. The use of carbon monoxide in fresh meat causes a chemical reaction that creates a substance that makes the meat look red and fresh beyond the time it is safe to eat. Because consumers use appearance as the principal indicator of freshness, this is a serious issue of deception and food safety.

A petition was filed with the FDA on November 15, 2005 asking the federal agency to withdraw its allowance of this practice. No action has been taken on the petition thus far and carbon monoxide treated meat remains available in some supermarkets.

 

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