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WASHINGTON — Hormel Foods Corp. and Cargill Inc. told U.S. lawmakers that using carbon monoxide to make aging meat look fresh is safe and that concerns from consumer groups are unwarranted.
A packaging process that uses carbon monoxide with other gases to keep meat red, maintaining a fresh appearance, saves $1 billion a year in food that would otherwise be rejected by consumers, according to an industry-funded study. While the U.S. Food and Drug Administration says the treatment is safe, food-safety activists say it’s deceptive.
