Food industry defends carbon monoxide use in meat
WASHINGTON (Reuters) - Two of the biggest U.S. meat processors on Tuesday defended a packaging technique designed to keep meat looking fresh at grocery stores even as U.S. lawmakers criticized it as unsafe and misleading.
Packers use carbon monoxide to stabilize the color of meat, but some Democrats said the process misleads consumers by making the products look safer than they really are, and puts the public at risk of eating spoiled meat.
Rep. Bart Stupak, Michigan Democrat and chairman of a House Energy and Commerce subcommittee, called the practice deceptive and "a potential health threat," and accused U.S. regulators of "turning a blind eye" toward health dangers.
Wednesday, November 14, 2007
Watching this hearing on TV turned my stomach.