Carbon Monoxide in Fresh Meat: Consumer Deception and a Potential Health Hazard

In 2004 the Food and Drug Administration (FDA) allowed the use of carbon monoxide in consumer-ready fresh meat packaging. The use of carbon monoxide in fresh meat causes a chemical reaction that creates a substance that makes the meat look red and fresh beyond the time it is safe to eat. Because consumers use appearance as the principal indicator of freshness, this is a serious issue of deception and food safety.