Our Food Should Not Be Treated with Carbon Monoxide
Last
January, GAP banded together with other consumer groups and asked Congress to ban the
use of carbon monoxide (CO) for case-ready fresh meat. The use of CO is a ploy
that extends the shelf-life of case-ready meat by making it appear red long
after it begins to spoil. As long as Congress and the FDA continue permitting
this deceptive practice, unsuspecting consumers will be misled into purchasing
faux-fresh meat.
It
may not be too surprising that companies like Cargill, Tyson and Hormel would
trick the public into buying spoiled meat products, but when a company claims
to be “all natural” like Laura’s All Natural Beef, we expect it to live up to
its promise. CO-treated meat is already at a supermarket near you. And guess
what? It’s not labeled. So if you want your meat to look fresh only when it
actually is fresh, you better let Congress and the FDA hear about it.
Be
sure to check out the new cartoon Just Say NO! to Mono Meat
created by our friends over at Food and
Water Watch.
--
Jacqueline Ostfeld