Did you ever wonder how the meat sold in the grocery store always looks so fresh?Most meat eaters may be unaware that more than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas. Carbon monoxide (CO) is a clear odorless gas that is lethal to humans in large concentrations. Carbon monoxide is a silent killer, and takes thousands of lives all around the world each year.
Currently in the U.S., it is legal to use CO in case ready meat packaging and to treat tilapia with it. .
Carbon monoxide can be used on meat and fish to make them look more fresh; the CO molecules delay the discoloration of the flesh that would otherwise indicate it is starting to rot. A 2008 report by Food and Water Watch titled “Carbon Monoxide: Masking the Truth About Meat?” declares “the presence of CO can cause fish to accumulate dangerous levels of scombrotoxin, or histamine, and can mask a wide variety of pathogens in meat including E. coli and Salmonella.”
“C. perfringens bacteria, the third-most-common cause of food-borne illness, has been proven to grow on what is considered fresh meat … about half of the fresh meat products [tested for these bacteria] are positive despite them being within the expiry period. 100% of … these cases come from packagers who adopted atmospheric packaging methods such as the use of carbon monoxide gas”.
Carbon Monoxide Health Dangers
When breathed in, carbon monoxide can cause acute and immediate death. When breathed in, carbon monoxide replaces the oxygen which cells need to function. When CO is present in the air, it rapidly accumulates in the blood, causing symptoms similar to the flu, such as headaches, fatigue, nausea, dizzy spells, confusion, and irritability.
“Up to forty percent of those poisoned can suffer problems that range from amnesia, headaches and memory loss to personality and behavioral changes, loss of muscle and bladder control and impairment of co-ordination and vision.”