Washington – A bitter regulatory battle over the safety of a packaging system that can keep meat looking fresh long past its shelf life is escalating amid complaints that the industry misinterpreted recent research reports to bolster its case.
At issue is the growing practice of spiking sealed packages of meat with small doses of carbon monoxide. The gas is harmless at the concentrations used, but it can keep meat looking bright red and fresh even as it spoils.
In a series of largely unpublicized decisions, the Agriculture Department and the Food and Drug Administration have allowed use of the gas in various packaging systems. Proponents, including the three major meat producers, say the process is safe and will help reduce the $1 billion the industry loses every year from having to discount or discard meat that has begun to turn brown but is still safe to eat.
Opponents, including consumer groups and a company that makes a competing preservation product, charge that the process, banned by the European Union, can deceive consumers into thinking meat is fresher than it is. In addition, the opponents say, date labels that the USDA requires for the treated meat – which instruct consumers to “use or freeze” treated ground beef within 21 days after the package was sealed – give the public false assurance the meat will remain unspoiled that long.
Kalsec Inc., a Kalamazoo, Mich., maker of spice extracts, has petitioned the FDA and the USDA to ban the gas process. Its rosemary extracts have long been used to slow the browning of meat – though by only a couple of days – in a process that also involves pumping high levels of oxygen into the package. Extract sales have begun to decline as packagers switch to carbon monoxide.
Laura Tarantino, director of the FDA’s Office of Food Additive Safety, and Robert C. Post, USDA director of labeling and consumer protection, said the agencies are reviewing Kalsec’s petition, including the new data.
With the agencies also now considering a new application from a meat company to use higher concentrations of carbon monoxide than are currently used, several consumer groups are saying it is time to make the reviews public.
