https://youtube/watch?v=0ngiV5JR7YQ..........Toxic Decayed Meat Being Sold As “Fresh” Toxic Decayed Meat Being Sold As Fresh Your meat maybe not as fresh as you think it is, The meat industry in America is using a dubious practice to extend the ‘fresh and healthy’ appearance of 70% of all packaged meat sold to the consumer. As a result, consumers are deceived and public health is jeopardized. Most consumers are unaware that this deception is taking place right under their noses. When shopping in a grocery store consumers generally believe that the usual pink or reddish color of meat is an indication that it is fresh. However, in a process banned in Europe and many other countries the American meat industry is treating 70% of packaged beef, pork and chicken with toxic carbon monoxide gas. This allows the industry to mask signs of aging or spoilage in fresh meat Carbon monoxide(CO) treatment makes the meat appear to be fresher than it actually is. The gas reacts with the meat pigment myoglobin to create carboxymyoglobin. This bright red pigment then covers up any obvious visual signs that the meat could be spoiled meat including discoloration, foul smells or slimy appearances. It means that even supposed ‘freshly smelling’ meat could still be contaminated with harmful bacteria including E-coli, Salmonella, Clostridium botulinum and Campylobacter. Meats containing carboxymyoglobin will appear red and fresh for days or even weeks beyond the point of spoiling. CO, the same gas that is in our gas exhaust emissions and that can kill if exposed from a malfunctioning gas boiler, is a molecule consisting of one carbon atom and one oxygen atom. This gas is colorless, odorless, tasteless, flammable and poisonous. According to its material safety data sheet, inhaling carbon monoxide may cause damage to the blood, lungs, cardiovascular system and central nervous system. An exposure to as little as 6.4 percent CO can cause convulsions, loss of consciousness and death in 30 minutes. Yet it is used in our meat industry ? The bottom line is this is manipulation and deception on a grand scale which allows consumers to buy and eat spoiled or toxic meat that looks fresh and safe. According to official industry figures two thirds of all red meat and chicken is no longer cut infront of customers at a meat counter or butchery. Large industrial distribution centers prepare and then transport huge volumes of meat using these processes. Here is an image showing the difference this treatment can make: Toxic Decayed Meat Being Sold As Fresh image The U.S. Food and Drug Administration (FDA), through GRAS (Generally Regarded As Safe) notifications, established this policy which allows carbon monoxide to be used in packaged beef and pork. This GRAS notification process means that when considering the safety of a proposed substance for use in food the FDA is under no obligation to conduct any independent safety investigation itself, but can merely rely on the notifier’s claims, research and documentation. Bizarrely the FDA have also contradicted themselves. Whilst allowing this use of carbon monoxide for packaged meat, it has also issued a warning over concerns of allowing reduced oxygen packaging (such as carbon monoxide packaging), often used for salads and other foods to extend their shelf life, stating that “the inhibition of the spoilage bacteria is significant because without these competing organisms, tell-tale signs signaling that the product is no longer fit for consumption will not occur.” Furthermore it is a questionable stance to allow such treatment of a food because it ignores a clear and existing Federal statutes and regulations on the basis of the potential for CO to mask the appearance of spoilage and promote consumer deception, FDA regulations (Section 173.350) expressly prohibit the use of carbon monoxide in “fresh meat products.” Regulations of the U.S. Department of Agriculture’s Food Safety and Inspection Service(FSIS) also prohibit the introduction of ingredients in fresh meat whose purpose is “to conceal damage or inferiority, or to give the appearance the product is better or of greater value.” Congressman Bart Stupak introduced a bill that would require the labeling of meat that has been treated with carbon monoxide to be clear for the consumer. Unfortunately it has never been enacted and the topic was swept under the rug entirely (i). Why does America continue to allow large industries to deceive and harm the health of the nation when other countries quite clearly see the potential harmful effects of such practices? The FDA should withdraw its responses to these GRAS notification and end the consumer deception encouraged by the use of carbon monoxide. At the very least, because consumers have a right to know about the presence of carbon monoxide, and the potential health dangers its masking qualities can cause, the agency should insist upon labels for carbon monoxide-treated meats so that consumers can be aware of the potential hazards they face in purchasing carbon monoxide-treated meat. Organic grass fed meat is free of such treatments and processes. Additionally buy meat from your local butcher or fresh meat counter where provenance of all meat sources should be clear. Here is a short video explaining the issue:
Posted on: Sun, 07 Sep 2014 13:16:28 +0000
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