ALERT: No Carbon Monoxide Meat
Say NO! to meat treated with carbon monoxide.
The Food and Drug Administration (FDA) has decided to allow an additive, carbon monoxide, that makes
packaged meat look red and fresh even beyond the time it is safe to eat
By creating a new red color typically associated with meat freshness, carbon monoxide, at the very least, makes meat appear to be fresher than it is; and could encourage consumers to buy spoiled meat that looks fresh and safe. Of particular concern is that the meat stays red in situations where pathogenic bacteria may be present at harmful levels.
Tell the Senate that you think it's deceptive and potentially dangerous to use carbon monoxide to color fresh meat and mislead consumers into believing that the meat is fresher than it actually is, especially where the meat may even be spoiled. Tell the Senate to support Levin's amendment, requiring the FDA to research and issue rules on CO in meat.
Fact Sheets
Reports
- Cargill: A Corporate Threat to Food and Farming — This report, Cargill: A Corporate Threat to Food a ...
- Carbon Monoxide — In today’s world, seeing is not believing –– ...
- More Foul Fowl — The bacteria Salmonella is the leading cause of fo ...
- The Trouble With Smithfield: A Corporate Profile — Four corporations control 66 percent of the U.S. h ...
- Sowing the Seeds of Corporate Agriculture in Africa — How genetically modified seeds and other industria ...
Print this page
Save & Share It
