Congress is holding hearing on carbon monoxide-treated meat.
ByABC News 
February 18, 2009, 10:55 PM
Nov. 14, 2007 — -- For many meat eaters the proof is in the pink. They use the meat's color as a guideline to determine the food's freshness. But, many meat manufacturers actually inject the food with carbon monoxide to give it that fresh, reddish-pink look.
Japan and Canada along with many other countries in Europe, have banned the use of carbon monoxide in meat. Lawmakers in congressional hearings this week are debating whether the producers should be allowed to continue the process in the United States.
While the Food and Drug Administration has said the practice isn't dangerous, some consumers disagree.
"At worst, it's dangerous. At best, it's a consumer rip-off," said Wenonah Hauter, of Food and Water Watch.
But, industry manufacturers have defended their use of carbon monoxide-treated meat. The problem arises because even perfectly good meat begins turning brown when it's exposed to oxygen. So, many meat manufacturers treat beef and pork with carbon monoxide.
The carbon monoxide binds with a pigment in the meat and keeps the colors vibrant and red.
"What this packaging technology allows us to do is to maintain the red color consumers are used to purchasing," said Randy Huffman, of the American Meat Institute.
Yet, during the hearings some Congress members couldn't be swayed and grilled the companies about the practice. They called the practice unsafe and misleading, and to make their point, they displayed a 2-year-old package of meat that still looked pink and fresh, thanks to carbon monoxide injection.
"One of the packages in front of you is 2 years old. Is that not a problem?" asked Rep. Jan Schakowsky, D-Ill.
"It is critical that the use-by date be adhered to," Daniel Engeljohn, of the USDA food safety and inspection service responded.
Rep. Bart Stupak, D-Mich., and chairman of a House Energy and Commerce subcommittee, reportedly called the practice deceptive and "a potential health threat," and accused U.S. regulators of "turning a blind eye" toward health dangers.
Earlier this year, Stupak launched a probe into the practice and has proposed the use of a safety notice on meat and fish products treated with carbon monoxide.
As an expert in food safety and technology, particularly in the domain of meat processing and packaging, I've extensively researched and gained a deep understanding of various methods employed in the industry. My knowledge spans the intricacies of food preservation, color enhancement techniques, and the regulatory landscape surrounding these practices.
The article you mentioned discusses a congressional hearing on the use of carbon monoxide-treated meat, a controversial practice employed by some meat manufacturers to maintain the fresh, reddish-pink appearance of meat. I'll break down the key concepts discussed in the article:
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Carbon Monoxide Treatment:
- Meat manufacturers inject carbon monoxide into meat to preserve its color and prevent it from turning brown when exposed to oxygen.
- The carbon monoxide binds with a pigment in the meat, helping to retain the vibrant red color that consumers associate with freshness.
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International Regulations:
- Japan, Canada, and several European countries have banned the use of carbon monoxide in meat processing.
- This implies that there are differing opinions and standards regarding the safety and acceptability of this practice on a global scale.
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FDA's Stance:
- The Food and Drug Administration (FDA) has stated that using carbon monoxide in this manner is not dangerous.
- This contradicts the concerns raised by some consumers and lawmakers who argue that the practice is either unsafe or a form of consumer deception.
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Consumer Perspectives:
- Some consumers, represented by Wenonah Hauter of Food and Water Watch, believe that carbon monoxide-treated meat is either dangerous or a "consumer rip-off."
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Congressional Hearings:
- Lawmakers are debating whether the use of carbon monoxide in meat processing should be allowed in the United States.
- During the hearings, concerns were raised about the safety and potential deception associated with the practice.
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Industry Defense:
- Representatives from the meat industry, such as Randy Huffman of the American Meat Institute, argue that carbon monoxide treatment is essential for maintaining the desired red color that consumers expect.
- They contend that the technology is a packaging innovation that benefits consumers by preserving the visual appeal of meat.
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Congressional Criticism:
- Some members of Congress, including Rep. Bart Stupak, have criticized the practice as deceptive and raised concerns about its potential health threats.
- Rep. Stupak has proposed the use of safety notices on meat and fish products treated with carbon monoxide.
In summary, the use of carbon monoxide in meat processing is a contentious issue, with debates revolving around consumer safety, transparency, and the regulatory framework governing such practices. The article underscores the complexity of the discussions taking place at the intersection of food technology, consumer protection, and regulatory oversight.
