Carbon Monoxide Injected Meat Losing Approval
Consumers equate red meat with freshness. I took a course in college related to meat products and I learned about the common practice of removing ground meat from the shelves and running it through the grinder again before repackaging it and placing it back on the retail shelf. This is done for no other reason than to make the product look more appealing. The surface of the portion of meat will appear more red.
This is a low tech retail level trick of the trade. The USDA and the FDA don’t really involve themselves in this issue. various departments of health occasionally have to deal with food borne illnesses that are related to ground meat.
At the packaging and wholesaling level of the meat industry, there is an FDA sanctioned practice of adding carbon monoxide to packaged meats. This has the effect of extending the length of time that the meat will stay bright red. Carbon Monoxide from vehicle exhaust systems and home heating systems is a common cause of accidental deaths and suicides.
Adding CO to a package of meat does not pose any health risk on its own. The problem arises from the fact that meat that has not been kept under proper refridgerated conditions will mantain an appearance of freshness even though spoilage has taken place. Many smaller retailers have refused to sell meats that are packaged in this way. These stores have generally been serving a health conscious niche of consumers. Safeways recent decision to stop selling CO injected meat might be the beginning of the end for the practice.
