WASHINGTON, D.C. – On the heels of a high-profile congressional hearing on the Food and Drug Administration’s (FDA) failure to protect the nation’s food supply, two key Members of Congress introduced legislation that would require that meat that is blasted with carbon monoxide (CO) be labeled as such so consumers are not deceived into thinking spoiled foods are actually fresh.Blasting seafood, poultry and meat with carbon monoxide can make meat that has spoiled appear to be fresh, red and wholesome when, in reality it has spoiled,” said Congressman Bart Stupak (D-MI). “This practice of disguising meat’s freshness exposes consumers to serious health hazards and food borne illnesses.”

“Americans shouldn’t have to wonder whether or not their families are going to get sick at summer barbeques and cookouts from fresh-looking meat and fish that has actually turned bad. Carbon monoxide blasting is solely used to mislead consumers. The meat looks fresh and there is no notice on the package that tells consumers they shouldn’t trust their eyes,” said Congressman Edward J. Markey (D-MA).

The bill, the “Carbon Monoxide Treated Meat Safe Handling, Labeling, and Consumer Protection Act,” would require that fresh meat, seafood and poultry that has been packaged with carbon monoxide be labeled to inform consumers that the meat has been treated with CO, and that consumers should not use color as an indicator of freshness.

“While the European Union has banned the use of carbon monoxide because of its potential to ‘mask the visual evidence of spoilage,’ the FDA made a contrary decision last year without any formal evaluation, solicitation of public comments or independent investigation of the risks associated with the practice. Our legislation provides the necessary warning so consumers can make healthy choices,” Markey added.

Stupak, who chairs the U.S. House Energy and Commerce Committee’s Subcommittee on Oversight and Investigations, said that his recent hearing into the FDA’s capacity to protect the nation’s food supply had helped demonstrate the danger of treating meat with carbon monoxide.

“Our subcommittee investigators discovered large numbers of seafood imports, from China and Vietnam, arriving in airtight packages containing carbon monoxide,” Stupak said. “When tested, fully 20 percent had to be refused because of contamination or decomposition. In other words, this was rotten seafood made to look fresh with the use of carbon monoxide.

The problem of CO treated meat is by no means limited to imported food. Stupak noted that the day before his Subcommittee’s hearing, Safeway Foods had announced that it would stop carrying carbon monoxide treated meat products.

“I am pleased Safeway decided to stop using carbon monoxide in meat packaging and I hope other companies will follow Safeway’s lead,” Stupak noted. “However, it concerns me that the Food and Drug Administration continues to regard this deceptive practice as safe. At minimum, consumers need know if the meat they are buying is has been treated with carbon monoxide so they may make informed decisions.”

Last year, Stupak repeatedly urged the FDA and the Department of Health and Human Services to rescind their ruling that treating meat with carbon monoxide is “Generally Regarded as Safe.”

NOTE: Video footage of Stupak discussing this issue on the House floor may be viewed online by clicking here.

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