food health : CARBON MONOXIDE IN MEAT PACKING [+] serious ballot by Cathexis ACTIVE Tue Mar 14, 06 - Sat Aug 30, 08 The Food and Drug Administration now allows meat packers to pump carbon monoxide into meat packages. The benefit? Carbon monoxide (CO) keeps the meat looking red for weeks, by replacing the oxygen that would otherwise turn it brown or grey. The FDA is quick to assure that CO is harmless (at the levels being used). Not everyone is in favor of this practice, though. Chris Waldrop, deputy director of the Consumer Federation of America's Food Policy Institute, says 'The problem is that carbon monoxide masks spoilage. It makes the meat appear bright red and fresh, and the consumer can't tell whether they're buying spoiled meat. It's deception, plain and simple.' Meat-industry executives say what's more troubling is their critics' hysterical pitch over something that's safe and government-approved. They say other gases -- such as carbon dioxide and nitrogen -- have been used in packaging for bag salads, shredded cheeses and pasta for decades with little fanfare. So, are you in favor of meat packers being able to package their product with carbon monoxide, to keep it fresh-looking? Yes: It helps the comanies' bottom line No: It is deceptive and potentially dangerous Ballot #90163 : SEE RESULTS Comment: show your vote with comment?

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