Modified atmosphere packaging

[Guest guest]

Another " bright " idea, approved by the FDA . . .

 

[hsibaltimore.com]

 

....and another thing

 

How can you tell if there's carbon monoxide in your meat?

 

Before I answer that, I'll address another question: How did carbon

monoxide GET in your meat?

 

Funny story.

 

As I've noted in previous e-Alerts, in 2004 the FDA approved the use of

modified atmosphere packaging (MAP), which employs a variety of gases to

help preserve meat and, in the case of carbon monoxide, keep the meat

nice and red and looking fresh.

 

That was just one year after the European Union banned the use of carbon

monoxide in meat packaging because a review panel thought the practice

would deceive customers and expose them to unsafe meat. Of course, such

concerns don't bother FDA officials at all. In fact, the agency doesn't

even require manufacturers or stores to alert customers when MAP is

used.

 

Thanks, FDA!

 

So – back to the original question: How can you tell if there's carbon

monoxide in your meat?

 

According to Mother Earth News, just poke the package. When MAP is not

used, meat is wrapped in thin plastic wrap that clings to the meat. MAP,

however, requires a thicker plastic (to keep gas from escaping), and the

wrap won't cling because the gas has to circulate over the surface of

the meat to be effective.

 

Of course, you can also ask the meat department manager at your grocery

store if he uses MAP in any meat packaging. If he says yes, you might

want to get another kind of map…one that directs you to a store that

doesn't use poisonous gas to deceive customers.

 

To Your Good Health,

Jenny Thompson

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Sources:

" What You Need to Know About the Beef You Eat " Jo Robinson, Mother Earth

News, February/March 2008, motherearthnews.com

 

----------

RB, Prefers coal tar and nuclear waste in his meat

 

" I just wanted you to know "