Recent news items have reported that carbon monoxide has been used to enhance the appearence of packaged meat in US grocery stores. The FDA is defending this policy as safe. The fact that this process allows meat to appear red and fresh for up to 30 days, despite possibly high levels of bacteria or masking meat that has spoiled, has many concerned. I personally use the old "sniff test", but have to admit that meat that is red and fresh looking is most appealing to the eye in the store while shopping. Removing the plastic wrap to get a good inhale of the meat while in the cooler aisle, will get you good meat, but also gather a few strange looks. I attempted to contact 3 local grocery store chains this afternoon, and I am still waiting to hear from 2 of them. I am happy to report that a customer service representative from Wegmans told me, "there is no carbon monoxide enhanced meat sold in Wegman's stores," and despite use of MAP packaging (bubble packs) for ground turkey and meat patties, that these meat products do not contain CO either.Please call your local grocery stores to inquire about this practice and to give them feedback that it is not something that you want sold in your local grocery store. Then tell them to buy local and support local agriculture!
P&C foods returned my call and assured me that they do not sell CO treated meat as well.