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In 2004 the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) allowed the use of carbon monoxide in consumer-ready fresh meat packaging. The use of carbon monoxide causes a chemical reaction that creates a substance that makes the packaged meat look red and fresh beyond the time it is safe to eat. By creating a new red color typically associated with meat freshness, carbon monoxide, at the very least, makes meat appear to be fresher than it is; and could encourage consumers to buy spoiled meat that looks fresh and safe. Because consumers use appearance as the principal indicator of freshness, this is a serious issue of deception and food safety. A citizen petition was filed with the FDA/USDA on November 15, 2005 asking the federal agencies to withdraw its allowance of this practice. No action has been taken on the petition thus far and carbon monoxide treated meat remains available in many supermarkets. This deceptive practice should be ended. |