Consumer Survey of Carbon Monoxide in Meat Packaging

Proves Legislative Remedy is Needed, Says DeLauro

WASHINGTON , D.C. – Congresswoman Rosa L. DeLauro (Conn.-3) today reacted to a new survey released by the Consumer Federation of America on the use of carbon monoxide in meat packaging.  Earlier this year, DeLauro introduced legislation that prohibits the use of carbon monoxide technology in meat packaging.  The procedure, known as ‘modified atmosphere packaging,’ allows carbon monoxide to be injected into meat packaging to make it look red longer than it otherwise would.  DeLauro is ranking member of the House Appropriations Agriculture Subcommittee. 

“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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www.house.gov/delauro