Wednesday, February 22, 2006

Bet You Didn't Know They Treat Meat With Carbon Monoxide To Fool You

By Elaine Meinel Supkis

I am mostly vegetarian but family members still insist on eating cows so this is interesting news for them: the FDA allows butchers in big stores to treat meat with the toxin, carbon monoxide, so the meat won't oxygenate and thus turn brown, get slimey or smell if it is going bad. Even as microbes take up residence! Yuck.

From Consumer Affairs:
A Michigan company has filed a petition asking the Food and Drug Administration (FDA) to stop the use of carbon monoxide in supermarket meat.

The use of carbon monoxide deceives consumers and creates an unnecessary risk of food poisoning by enabling meat and ground beef to remain fresh-looking beyond the point at which typical color changes would indicate ageing or bacterial spoilage, according to Kalsec, Inc. of Kalamazoo, Michigan, a privately-held supplier of natural spice, herb, hop, and vegetable extracts for use in food, beverage, and pharmaceutical applications.
This is really disgusting. The meat is going rotten like the State of Denmark in Hamlet and you can't smell or see it! Great. Fake fresh meat.

When I used to eat meat, I would take the subway home and at the 7th Ave exit, hike up to the local butcher. He would cut off the parts of the cow carcass right there on the spot and then wrap it in crisp brown paper and then I cooked it up that same hour at home, down on Prospect Place.

In my village in upstate NY, I used to visit a retired butcher, Fred, who did the same but now he is super retired and now gone so I don't eat any red meat anymore.

No one wants to buy slimey, smelly, brown meat that has been put in a plastic tray and covered with plastic. So, to make a profit, the big supermarkets simply poison the meat and sell garbage, palming it off as fresh. Most if not all states allow no dating of meat cuts. So it is totally "buyer beware". People use their judgement only they aren't told the game is rigged.


Time for a zuchini.

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