#AceNewsServices – September 21 – This toxic practice makes seriously decayed meat look fresh for weeks and is banned in many countries including the European Union and Japan.
Many consumers are unaware that over 70% of beef and chicken in the United States and Canada is treated with poisonous carbon monoxide gas and the FDA allows it, despite the known public health risks.
A bill was introduced in Congress that would require the labelling of meat that has been treated with carbon monoxide but it was never enacted and the topic was swept under the rug entirely. [Bill: H.R. 3115 (110th) introduced on July 19, 2007; never enacted.]
This practice makes meat appear and smell fresh even when contaminated with harmful bacteria such as Clostridium botulinum, Salmonella, Campylobacter, and E-coli 0157:H7.
Carbon monoxide makes meat appear fresher than it really…
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