Have you ever walked into a supermarket and noticed how the meat display is always so bright and vibrant red? The food almost doesn't look real. Could it be that every single package was freshly cut that day? Seems unlikely. Sure, fresh cuts might be added daily. But if you check the "prepared" date, you can easily confirm that many packages have been there for two, three, or even four days. And sometimes significantly longer.
Freshly butchered meat is usually a healthy shade of red, but as it reacts to the oxygen in the air, it naturally loses some of the hue, turning a shade of pinkish-brown first and then eventually grey. How is it that supermarket meat always looks so fresh and red, even days after being cut or ground? Well, it's not magic. It's an invisible thing called carbon monoxide.
Odorless, Colorless, Poisonous Gas
Carbon monoxide is an odorless, colorless, poisonous gas. It is emitted from various sources. When you think of carbon monoxide, you probably think of car exhaust, lawnmowers, chimneys, heaters, gas stoves, charcoal grills, and so forth. Because it's odorless and colorless, the gas is nearly impossible to see, taste, or smell. That's why it's so important to install carbon monoxide detectors in your home.
When you are exposed to carbon monoxide, your body can't get the oxygen it needs. Carbon monoxide molecules attach themselves to hemoglobin in the bloodstream, replacing essential oxygen. Even minor exposure can cause headache, fatigue, and confusion. If you're exposed to large amounts, it can be fatal. Individuals who survive may continue to experience long-term neurological problems.
So if carbon monoxide is a toxic gas that can be harmful to human health, why is it added to food?
The meat industry claims treating meat with carbon monoxide is necessary to maintain proper temperature during storage. However, there are several reasons to doubt this claim. Meat has been stored in coolers for centuries without the need for carbon monoxide treatment. And there are other ways to keep meat safe to consume, such as freezing or and vacuum sealing. So what else is going on?
Fresh Looks Can Be Deceiving
Carbon monoxide can be used to make meat look fresher than it actually is. When meat is exposed to carbon monoxide, the gas reacts with the myoglobin in the blood to form a compound that has a bright red color. This makes meat look like it was just butchered, even if it's been sitting around for a while. That means older meat appears more appealing to unknowing consumers. So be aware that the meat you're buying may not be as fresh as it looks.
Because the prolonged redness can mask some signs of spoilage, some studies have shown this deceptive practice may increase the risk of food poisoning. Despite this and the other health concerns, consumer groups have failed at trying to eliminate carbon monoxide from the U.S. food supply chain. The fact that nearly 70 percent of meat sold in U.S. markets is treated with carbon monoxide is absolutely disturbing (Food Navigator, 2006). Keep in mind, now, that Canada, Japan, and the European Union have outright banned treating meat with carbon monoxide.
Where to Find Safe All-Natural, Organic Meat
So how can you protect your health? Seek small farm-produced, organic, grass-fed meats. Whenever possible, skip the supermarket in favor of a smaller farm or locally owned butcher shop where they prepare the cuts fresh with greater quality control. If you are limited to supermarkets, look for labels that say "carbon monoxide free."
If your store doesn't carry any meat that hasn't been treated with carbon monoxide, bring their attention to the issue by asking them to start. You might also look into online shopping to get better meat shipped right to your home. Wherever you shop for your food, ask questions and be mindful in your choices.
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What To Remember:
Meat treated with carbon monoxide can look fresher than it is.Carbon monoxide is colorless, odorless poisonous gas that poses significant health concerns.Seek all-natural, organic, grass-fed meats that haven't been treated with carbon monoxide.
Sources:Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits
Djenane D, Roncalés P (January, 2018): https://www.mdpi.com/2304-8158/7/2/12FDA asked to rescind use of carbon monoxide for meats
ElAmin, Ahmed, (November 2005): https://www.foodnavigator-usa.com/article/2005/11/17/fda-asked-to-rescind-use-of-carbon-monoxide-for-meatsCarbon Monoxide Poisoning
Mayo Clinic, (April, 2023). https://www.mayoclinic.org/diseases-conditions/carbon-monoxide/symptoms-causes/syc-20370642
