Nikas Culinaria

If you pay attention to the main stream or foodie news you will certainly have heard about how the US allows food suppliers to treat meat (beef, pork, even fish) with carbon monoxide to “preserve color” WITHOUT labeling the meat as such.

Carbon monoxide treated meat is pink and remains so, seemingly indefinitely. This is a treatment that does NOT prolong freshness or quality, it only gives the meat a permanent blush.

Thus, these producers are allowed to modify a major food source for purely cosmetic reasons with a poisonous gas and with no labeling requirement.

These are things you likely know. You likely also may have noticed that this same gas kills people every year when the winter season sets in. (40,000 people per year seek medical attention for carbon monoxide poisoning in the United States)

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