When consumers buy meat at their local grocery store, they often look at the color of the meat, and usually steer clear of meats that are brown or discolored. However, what many shoppers do not realize is that meats and tuna purchased at most grocery chains are treated with carbon monoxide gas which keeps the cut of meat looking red and fresh. This process is accepted by the FDA and is categorized as GRAS (generally regarded as safe), which is applied to most artificial food additives and preservatives. A citizen petition filed by Kalsec, Inc in November of 2005 requested that the FDA prohibit the use of carbon monoxide in the packaging of fresh meat. They cite some of the dangers associated with this artificial coloring process. A study published in Meat Science in 1999 found that the artificial coloration can last beyond the time of spoilage by microbial contamination, thereby masking the true color and freshness of the meat. As well, the coloring hides whether meat has been sitting at unsafe temperatures associated with higher pathogenic loads, and suppresses bad odors and the presence of slime. By hiding the clues that meat may be a health hazard, consumers are no longer able to determine which cuts of meat are actually fresh and safe for their families to eat.
Don Berdahl, vice president of Kalsec Inc., said that carbon monoxide-treated meat could be left on the kitchen counter for five days and would still look bright red and fresh. Potential risks associated with consuming these meats include food poisoning with Clostridium botulinum, Salmonella and E. coli. Until the FDA bans this practice, as occurs in many European countries, consumers should only buy meats that are not treated with artificial coloring. Inquire at your local supermarket and buy organic meats whenever possible.
