Mike Levin: “Today I call attention to a development within the U.S. Food and Drug Administration, FDA, that has resulted in the sale…”

“Today I call attention to a development within the U.S. Food and Drug Administration, FDA, that has resulted in the sale of carbon-monoxide-treated meat to American consumers. Allowing this can deceive American consumers and raises serious public health concerns since the consumers can no longer rely on the way the meat looks to indicate its freshness. The use of carbon monoxide turns beef a shade of red that mimics very fresh red meat. Mixing carbon monoxide into the pre-packaged, air-tight packaging of beef allows it to retain its red color long after the expiration date on the package. The meatpacking industry argues that beef is actually safe up to 20 days when refrigerated and much longer if it is frozen. They also argue that because untreated meat can begin to turn brown before its expiration date, it is not a true indication of the meat's freshness and consumers should not be relying on the color of the meat, but the expiration date on the package. That is a theoretical argument that fails in the real world.”