Carbon Monoxide Mortality and Morbidity Message Board

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Carbon Monoxide Mortality and Morbidity

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next

From: Shoot1st	2/21/2006 11:52:58 AM
	Read Replies (1) of 265

FDA Urged to Ban Meat Treated with Carbon Monoxide Kalsec Foods in Kalamazoo, Mich., a maker of natural food extract, has petitioned the FDA to ban the practice of spiking meat packages with carbon monoxide. The gas itself is deemed harmless to health at the levels being used, and it keeps meat red. The red or pink color will last for weeks and deceives consumers who depend on color to help them avoid spoiled meat. "This meat stays red and stays red and stays red," said Don Berdahl, vice president and laboratory director at Kalsec Foods. The meat industry is not happy with the petition to ban this practice. They said that carbon monoxide is not a "colorant" (which would require a full FDA review), but that it is just a "pigment fixative" that helps meat retain its natural color.

Report TOU Violation

Share This Post

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next