FOR IMMEDIATE RELEASE
Contact: Kate Cyrul
Monday, September 25,
2006 (202)
225-3661
Consumer Survey of
Carbon Monoxide in Meat Packaging
Proves Legislative
Remedy is Needed, Says DeLauro
“When
over three-fourths (78 percent) of consumers agreed with what I have long
contended – that the purpose of injecting carbon monoxide into meat packages
is to deceive consumers into purchasing and potentially eating meat that looks
fresh, but could be spoiled – the results of this survey prove we must end
this practice. This survey
supports the need for my bill, which would ban the practice of injecting
carbon monoxide into meat packaging.
“The
meat industry argues that smell is a better indicator of spoilage than color
and that consumers should base their purchases on the ‘use or freeze by’
date as the best guide. Yet, 63
percent agreed with the statement that ‘the freshness of the meat is
directly related to the color of the meat.’
“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,”
concluded DeLauro. “We should
take steps to eliminate the variables that increase food safety risks,
including the practice of injecting carbon monoxide into meat packaging.”
Key
Findings of the survey:
·
Three out of four (75 percent)
consumers are either very concerned or somewhat concerned about the practice
of adding carbon monoxide to meat to give it a bright red appearance for
several weeks, even past its ‘use or freeze by’ date.
·
63 percent agreed with the
statement that “the freshness of meat is directly related to the color of
the meat.”
·
74 percent replied that carbon
monoxide-treated meat such as ground beef should not be allowed to have a
28-day shelf life, as required by the federal government.
The typical shelf life for pre-packaged meat that has not been treated
with carbon monoxide is 10 to 12 days.
·
78 percent said that the practice
of treating red meat with carbon monoxide is deceptive.
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