CO in frozen fish - scary answer

[Guest guest]

been investigating and just found this!

" The FDA rubber stamped a potentially unsafe meat treatment without doing the

proper scientific research to back up its decision, " stated Food & Water Watch

Executive Director Wenonah Hauter. " If FDA was serious about its goal of

protecting Americans' health, it would not allow a process that intentionally

disguises the quality and safety of meat. "

Whereas meat not treated with carbon monoxide will begin naturally to oxidize

and turn brown after approximately 10 to 12 days, meat treated with carbon

monoxide in modified atmosphere packaging will retain its color and mask

spoilage even when improperly stored for weeks at a time. According to the

report, the presence of CO can cause fish to accumulate dangerous levels of

scombrotoxin or histamine and can mask a wide variety of pathogens in meat

including E. Coli and Salmonella.

Despite the potential risks, FDA approved the use of carbon monoxide in modified

atmosphere packaging as " Generally Recognized as Safe " or GRAS. During this

designation process, the public has no opportunity to comment on the safety or

health concerns associated with the substances. FDA does not require labeling

for any products treated with the gas.

" Sixty three percent of adults believe that the freshness of meat is directly

related to the color of the meat. The artificial red color of carbon

monoxide–treated meat poses the risk that consumers will eat spoiled meat that

looks fresh, " stated Hauter. " Consumers have a right to know what has been done

to their food in order to make educated decisions about their purchases and

health. "

The European Union banned CO in meat and tuna packaging because of the consumer

deception issue, and several U.S. supermarket chains and meat and poultry

processors have voluntarily banned CO meat from their shelves and food

practices. However, there is no legislation to prevent these companies from

reneging on their current policies.

" Leaving it up to companies to decide whether or not to sell carbon monoxide

treated meat is an incomplete solution since companies can change their mind at

any time, " said Hauter. " In fact we just received a letter from Wal–Mart

admitting that their stores are not completely free of meat products that have

been treated with CO. "

[Guest guest]

Nasty....

When are we going to have to have our own farms in order to know our food is

safe ?

PJ

>

> been investigating and just found this!

>

> " The FDA rubber stamped a potentially unsafe meat treatment without doing the

proper scientific research to back up its decision, " stated Food & Water Watch

Executive Director Wenonah Hauter. " If FDA was serious about its goal of

protecting Americans' health, it would not allow a process that intentionally

disguises the quality and safety of meat. "

>

> Whereas meat not treated with carbon monoxide will begin naturally to oxidize

and turn brown after approximately 10 to 12 days, meat treated with carbon

monoxide in modified atmosphere packaging will retain its color and mask

spoilage even when improperly stored for weeks at a time. According to the

report, the presence of CO can cause fish to accumulate dangerous levels of

scombrotoxin or histamine and can mask a wide variety of pathogens in meat

including E. Coli and Salmonella.

>

> Despite the potential risks, FDA approved the use of carbon monoxide in

modified atmosphere packaging as " Generally Recognized as Safe " or GRAS. During

this designation process, the public has no opportunity to comment on the safety

or health concerns associated with the substances. FDA does not require labeling

for any products treated with the gas.

>

> " Sixty three percent of adults believe that the freshness of meat is directly

related to the color of the meat. The artificial red color of carbon

monoxide–treated meat poses the risk that consumers will eat spoiled meat that

looks fresh, " stated Hauter. " Consumers have a right to know what has been done

to their food in order to make educated decisions about their purchases and

health. "

>

> The European Union banned CO in meat and tuna packaging because of the

consumer deception issue, and several U.S. supermarket chains and meat and

poultry processors have voluntarily banned CO meat from their shelves and food

practices. However, there is no legislation to prevent these companies from

reneging on their current policies.

>

> " Leaving it up to companies to decide whether or not to sell carbon monoxide

treated meat is an incomplete solution since companies can change their mind at

any time, " said Hauter. " In fact we just received a letter from Wal–Mart

admitting that their stores are not completely free of meat products that have

been treated with CO. "

>