DeLauro Urges FDA to Conduct Independent Scientific Review

of Carbon Monoxide in Meat Packaging, Ban Use in Interim

– New poll shows 75 percent of consumers concerned by practice –

WASHINGTON , D.C. – In a letter to the Food and Drug Administration (FDA), Congresswoman Rosa L. DeLauro (Conn.-3) today requested that the agency conduct an independent scientific review of the practice of injecting carbon monoxide into meat packaging and to prohibit its use while it is being studied.

“In its initial review of this practice, the FDA examined industry data regarding the safety of the carbon monoxide itself, but did not examine the consumer deception aspect that can occur when meat remains bright red past the time of spoilage,” wrote the lawmaker.  “It is well known that consumers rely on color to determine the freshness of meat and is the reason carbon monoxide is used in the packaging of case ready meat.” 

DeLauro’s request comes on the heels of a new survey released this week by the Consumer Federation of America, which found that 63 percent of consumers agreed with the statement that “the freshness of meat is directly related to the color of the meat.”  The same survey found that 75 percent of consumers are concerned about the carbon monoxide process in general.

DeLauro is ranking member of the House Appropriations Agriculture Subcommittee with jurisdiction and oversight responsibilities of the FDA and its budget.

 

The full text of the letter follows.

September 27, 2006

 

Dr. Andrew von Eschenbach

Acting Commissioner

Food and Drug Administration

5600 Fishers Lane , Room 14-71

Rockville , MD   20857

Dear Dr. von Eschenbach:

            I am writing to request that the Food and Drug Administration (FDA) conduct an independent scientific review of the practice of injecting carbon monoxide into meat packaging and to prohibit its use while it is being studied.  This process, which gives meat a bright red appearance, is highly deceptive and has the potential to create the unnecessary risk of food poisoning among unsuspecting consumers.

            While the existence of carbon monoxide itself in these products is safe for human consumption, it can present a serious health problem.  Carbon monoxide fixates the color of meat by creating a persistent and bright red color that can last well beyond ‘use and freeze-by’ dates, and past the point at which the meat has spoiled.

            In its initial review of this practice, the FDA examined industry data regarding the safety of the carbon monoxide itself, but did not examine the consumer deception aspect that can occur when meat remains bright red past the time of spoilage.  It is well known that consumers rely on color to determine the freshness of meat and is the reason carbon monoxide is used in the packaging of case ready meat.  In fact, a Consumer Federation of America survey released this week showed that 63 percent of consumers agreed with the statement that “the freshness of meat is directly related to the color of the meat.”  The same survey found that 75 percent of consumers are concerned about the carbon monoxide process in general.  Because there are no labeling requirements for carbon monoxide, consumers have no indication that the color of the meat is artificially maintained and are denied the opportunity to make informed purchasing decisions.

            Proponents of this practice assert that consumers should rely primarily on ‘use or freeze-by’ dates and other indicators of spoilage, such as smell and slime formation.  This claim actually is an acknowledgement that carbon monoxide in packaging masks the indicator of spoilage – the color of the meat that is most evident to consumers.

            The U.S. Department of Agriculture (USDA) has stated that injecting carbon monoxide to the packaging of case-ready meats does not provide any additional benefits.  This clearly demonstrates that this process is used solely to fixate its color and deceive consumers.  After conducting independent scientific research into the issue, the European Union banned this practice, acknowledging that consumers rely heavily on color in making purchasing decisions for meat products.

            The FDA has yet to conduct its own investigation and has instead, merely accepted industry data in allowing the use of carbon monoxide.  The FDA also has not considered consumer behavior and the difficulty involved in changing consumer habits, just as the European Union did in making its determination. 

            The recent E. coli outbreak involving spinach is a reminder that there is very little margin-for-error when it comes to protecting our food supply, and we should take steps to eliminate the factors that increase food safety risks.  By allowing the use of carbon monoxide, the FDA is putting public health at great risk by placing a food safety burden on consumers.

            Please contact me if you have any questions regarding my request.  Thank you very much for your consideration.

 

                                                            Sincerely,

 

                                                            ROSA L. DeLAURO

                                                            Ranking Member

                                                            House Appropriations Subcommittee on Rural

                                                            Development, Food and Drug Administration, and

                                                            Related Agencies

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www.house.gov/delauro