Nov 13, 2007 6:36 pm US/Eastern
Are Food Additives Making Meat Unsafe To Eat?
WASHINGTON (CBS4) ―
Before you grill up some hamburgers or fix some fish, you might want to take a close look at the fine print on the packaging. That's because many food makers are adding carbon monoxide to meat and fish which makes it appear fresher than it really is.
Congress is taking a closer look at what some call food deception. Tuesday's hearing into the safety of the nation's food supply is the fourth in a series and comes on the heels of a nationwide recall involving 20 million pounds of beef.
There are ongoing concerns that the nation's food safety system is too fragmented, with different agencies in charge of different products.
A Congressional panel is questioning the use of carbon monoxide in packaging, an additive that is sort of like cosmetics for meat and fish.
When meat sits at room temperature for 24 hours, it's simply not bright red anymore but when it's treated with carbon monoxide it is.
Some meat packaging companies and grocery store chains recently banned carbon monoxide treated beef, mainly the companies say, because consumers rely on how meat looks in deciding if it's safe to buy.
Coming on the heels of some massive beef recalls, the FDA says this is not a safety issue.
"The FDA has no concerns about the use of carbon monoxide," said the FDA'S David Acheson.
That's because meat or fish treated with carbon monoxide must also have a "use by" date, alerting shoppers when it's time to pitch a product. But some say that small stamp is not enough when the food still appears
fresh.
"This is about making sure consumers will buy old meat that has been contaminated. At worst it's dangerous. At best it's a consumer rip-off," said Wenonah Hauter from Food and Water Watch.
Congress is set to consider several proposals, including the creation of a single food safety agency, which is something the FDA and the agriculture department oppose.
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