Location: Home > food > Treating meat with carbon monoxide
Treating meat with carbon monoxidePosted Feb 8th 2006 4:51PM by Nick VagnoniFiled under: Farming, Business, Beef, Fish, Pork, Trends, Stores & Shopping, AmericaNBC5 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.
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