Print Friendly and PDF

Consumers Ingesting Mystery Meat Treated with Poisonous Gas

Mike Barrett
by
March 16th, 2012
Updated 11/03/2012 at 12:59 am
Pin It

Ingesting Mystery Meat

As a method of passing off decayed meat as fresh, meat industries in many countries are treating meat with highly toxic gas. In fact, 70 percent of all beef and chicken within the United States and Canada are subject to the treatment of the poisonous gas known as carbon monoxide. Add this knowledge to the recently exposed ammonia-tainted ‘pink slime’ used in meat being served to millions of people and schoolchildren, and you may be reluctant to ever eat meat again.

Carbon monoxide (CO) is a toxic colorless, odorless, and tasteless gas which essentially replaces oxygen in the blood. When individuals are exposed to higher levels of CO, it begins to cause detrimental effects after binding to a molecule in the blood that normally carries oxygen, known as hemoglobin. Lower levels of exposure results in headaches, confusion, fatigue, and nausea, while higher levels of exposure could result in unconsciousness, death, or long-term negative neurological effects.

In order for meat to stay fresh, it must be below a certain temperature before being consumed. Even a few degrees above the recommended temperature can result in bacterial growth and hastened spoilage. In addition, grocery retailers face a challenge in knowing the actual temperature of the meat since UV radiation from the display case penetrates the packaging. As a solution, the meat industry decided to use utilize carbon monoxide for atmospheric packaging to extend shelf life. It is also for this reason that meat exhibits a bright red color, even when it has spoiled.

meat before after carbon monoxide Consumers Ingesting Mystery Meat Treated with Poisonous Gas

Image provided by PreventDisease

“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”.

Although meat itself has many beneficial properties, the processes in which most meat goes through is cause for alarm. Along with poisoning carbon monoxide being used to treat our meat, conventionally raised animals are injected with growth hormones, fed antibiotics, and given genetically modified grain – all of which are being passed along in the food chain to the consumers of these animals — humans. The use of antibiotics are creating drug-resistant superbugs, while growth hormones are causing various health problems due to hormone balance disruption. All the while, these animals are consuming life-threatening GM grain, which they would never naturally consume in the wild.

Being able to know of the many processes, treatments, and toxic ingredients added to meat and food as a whole is more important than ever. The labeling of genetically modified foods is an absolute must, as is the disclosure of the ingredients and processes food goes through before ending up in the hands of the consumer. However, until these changes come to pass, eating a well balanced organic variety of foods will cause avoidance of the numerous challenges which come with the consumption of conventional food.

About Mike Barrett:
2.thumbnail Consumers Ingesting Mystery Meat Treated with Poisonous Gas Google Plus Profile |Mike is the co-founder, editor, and researcher behind Natural Society. Studying the work of top natural health activists, and writing special reports for top 10 alternative health websites, Mike has written hundreds of articles and pages on how to obtain optimum wellness through natural health.

From around the web:

  • http://www.gethealthywithash.com Ashok Kumar Laroia

    When you eat meat poisoned with these chemicals by the greed driven meat industry, meat will eat you in the end. Go vegan instead.

  • Jeff Swanson

    All meat contains bacteria which produce endotoxins. While the bacteria are killed by cooking the endotoxins are unharmed and wreak havoc on your inflammation and immune system.
    Lookup Dr Greger on YouTube.

  • EnviroHealthGuy

    Hey Mike Barrett!! I inspect grocery stores for a living and have 2 science degrees (environmental health science and microbiology). Raw meat, such as steaks and ground beef, can be sold without an "expiration" or "use by" date on the label. Those are food quality related issues, not food safety related issues. We get calls about various packaged raw meat product past its "use by" or "sell by" date and I tell the concerned citizen that it's not a food safety issue. The food code is based on science and as long as you cook steaks to a minimum internal temp of 145F for 15 secs or ground beef to min. internal temp of 155F for 15 secs then that heat will kill enough bacteria to prevent illness. Of course, raw meats do need to be kept at 41F or below in cold holding to prevent an exponential growth of microorganisms such as shiga toxin producing e. coli. Most stores, for financial reasons, don't keep raw meats for very long because of the "look" after time, but it's not a safety issue to inject CO to lengthen shelf life. The stores don't want customers thinking they have rotten meat on their shelves, but color is not an indicator of freshness. When raw meat is cut off the cow, it has a purplish color anyway. Call your state Dept. of Agriculture Food Safety Division rep and ask questions!! It's good to be informed!! check http://www.fsis.usda.gov to learn all about the wonderful world of facts!

  • http://roosterpolitics.blogspot.com sherman

    I work in a meat dept. going through college. I wrapped meat and ran the deli. That experience has changed my buying habits. Meat monday is ground over sat. and sun. cuts. They've turn color and some are not good in my opinon. We've head of disease cows that the cancer rolled out on the floor cut around it and served it into hamburger. I use to grind my own in a food processer, because I know lean is not lean. I saw then, the shoot (fa) boxes that went into all hamburger. Fat is where all deseases, drug and chemical etc. are stored or in a organ. Some say it fat in a weird way that save lives. I do know that fat obsorbs toxins of every kind. I try and eat vegetarian, but that's not alway possible. or, eat only one meal meat. This industry has got to clean up its act. (Grass fed is another alternitive and from the ranches or lon-ine etc.) If your family wants to be healthy don't eat the meat.

  • lindsey
  • PJ London

    Your comment : "Although meat itself has many beneficial properties".

    Do you have any source (other than Meat industry / butchers) for your comment?

  • Bev

    Time to raise your own, buy organic or locally if you know the source. . . or become vegetarian. After all, cows, horses and elephants are vegetarians.

    • gayle Wolfenson

      That's a very good point ..I was just thinking about, yeh, being a veggatiarian !

  • cindy

    Joe's GOT IT RIGHT!!

    Don't buy it and support this B.S.!!

    You'd be surprised how FAST ALL THIS GARBAGE FOOD WOULD

    DISAPPEAR IF WE DIDN'T BUY IT!!

    THAT'S THE REAL POWER WE HOLD– WHAT YOU SUPPORT WITH YOUR DOLLAR!! USE IT!!

  • dave mowers

    Years ago Food Lion was prosecuted for selling rotten meat by washing it in bleach to remove slime, kill bacteria causing the smell and make blood rise to the surface so the product looked fresh. What's the difference it is ROTTEN!

    Check out meat glue on you tube then search for Pfizer arsenic and chicken, then take a look at dutch chicken,pigs blood injections weighting scam. ..and it is a mystery why so many people are overweight, dying young, riddled with disease, colon cancer, and diabetes? What is the point of democracy if freedom allow others to kill you in the name of profit?

  • Suszim

    @Dann

    I would love to read URL's you provide. I found nothing of the sort, but I would love to read the proof that this particular "treated meat" is not harmful to humans, or animals. Many of us cook our own cat/dog food out of these meats. We are concerned.

    If we already have the gas in our bodies…why would we want more through ingesting it in our meat? Just asking. Thanks.

    • Christel Harden

      Carbon monoxide is a gas. It is used in the environment around the meat to prevent spoilage. It cannot bind with the meat, or harm you if you eat the meat. The gas dissipates as soon as the package is opened! This article is sensationalism of the worst kind, as Mr. Barrett would have to know the facts in order to skew them the way he does.

      In addition, I would like to see a reference, as legitimate articles have, and know what text was removed from the quote under the photo after the words "100% of."

  • Suszim

    @Mindy. Here's more information for you.

    First, I suggest you put your concerns on Facebook. Anything on FB often spreads like wildfire. That's where you found this information didn't you? Then I would contact the following individuals with polite, concerned letters:

    Complain to the USDA here: http://www.usda.gov/wps/portal/usda/usdahome (United States Department of Agriculture)

    Complain to your own State senator here: http://www.senate.gov/general/contact_information

    Complain to your US Representative here: http://www.house.gov/representatives/find/

    Complain to your US Congressman here: http://www.contactingthecongress.org/cgi-bin/news

    I would suggest you first ask if the information is true. Is meat being treated with poisonous gas? Who is responsible for this action. Why is it continuing to be allowed? What can you do to stop it…if it is indeed true?

    Then I would suggest you turn to the individual meat companies and start writing letters of boycott. I quickly found: http://www.tysonfoods.com/, and of course there are many others.

    After your first paragraph stating the problem, let them know you are alarmed about general food safety compliance policies and would like to know about their policies. Tell them what you've heard of their company if you discover it's true. I would complete my letter telling them it is my choice to boycott further purchase of your meat until your Company no longer treats it with poisonous gasses, such as carbon monoxide. Let them know you will put this information on your FB for all your friends to know what your Company is doing to our food chain.

    Here is a list of "Meat, Poultry & Seafood Companies". Click whom you wish to send a "concerned" letter to. A direct address is available: http://www.careersinfood.com/index.cfm/fuseaction

    In my opinion, the best way to get attention is by boycotting their product. It certainly worked with the Susan Komen/Planned Parenthood fiasco! Good luck!

    • joe bassett

      They not only add harmful stuff, but they will sell it even if it's rotted. They can take a piece of rotten meat and make it look good. Why not just freeze the stuff and be done with it. When you look at the meat case you won't buy the stuff that looks discolored. So all they do is color it a nice bright red. If y ou bought meat from a private person and he did this you would not buy anymore. So why is it so hard to not buy from these people? I catch muskrats, crabs, fish, and oysters. I'm not buying the junk, because no matter what they do they always come up with another way to make it last longer.

      The process they put meat through is loaded with bacteria. You can shoot a deer and let it hang 10 to 12 days if the temperature is right. Because it isn't mixeds with other meat and giving it other bacteria.

    • joe bassett

      No don't complain just quit buying anything processed at the grocery store and when they know they will lose millions doing shite like this they will quit.

  • Dann

    Do your research people!

    This is not going to kill you to eat meat that has been treated by it. You take no more into your bodies than that of what your body would make by itself.

    "Carbon monoxide (CO), also called carbonous oxide, is a colorless, odorless, and tasteless gas that is slightly lighter than air. It can be toxic to humans and animals when encountered in higher concentrations, although it is also produced in normal animal metabolism in low quantities, and is thought to have some normal biological functions. In the atmosphere however, it is short lived and spatially variable, since it combines with oxygen to form carbon dioxide and ozone."

    "In biology, carbon monoxide is naturally produced by the action of heme oxygenase 1 and 2 on the heme from hemoglobin breakdown. This process produces a certain amount of carboxyhemoglobin in normal persons, even if they do not breathe any carbon monoxide."

    Yes that is right, even without eating this meat, you still have CO in your bodies!!!

    • joe bassett

      It's not whether it's edible it's the fact they try to deceive you to make it look fresh. They should just freeze most of the meat and be done with it. Bacteria steadily grows in meat. You can't have loads of bacteria and the meat sit in the case for a week. Meat that has been in the case for 4 or 5 days will turn darker. But you notice it looks bright red. It could be colored.Just can the stuff or freeze it. But you can buy fresh meat at the processing plants.

    • lindsey

      @Dann… ummmmmm the whole point is people not wanting to eat decaying meat either!

    • Tao23

      The article headline is clearly written by someone who knows damn well CO does not itself taint meat, but chooses to imply that it somehow coats meat with cyanide or something, poisoning consumers in and of itself.

      Sensationalism taints the legitimacy of any article that employs it, and the yellow journalism employed here rises to the level of ludicrous.

      A shame the author chose to try to frighten rather than educate.

  • Suszim

    @Mindy

    Yahoo or Bing (I'm boycotting Google) "Meat Treated with Poisonous Gas". Many URL's on the subject from reputable Periodicals come up. How about this one from the Washington Post? http://www.washingtonpost.com/wp-dyn/content/arti

  • Mindy

    I would definitely like to share this with my friends and family but where's the documentation showing that it's being used on meat? I can't responsibly pass on the information if there aren't credible references for the information. I couldn't find any of the source information for the carbon monoxide used on the meat as stated in the article but I'd like to have the information.

    • joe bassett

      So if they say they treat meat with something and it will make your hair fall out and you eat it and your hair falls out you will eat it until you see the documentation is that what you are saying? They do all kinds of stuff to meat. Just leave it on the shelf and when they have to picking out the maggots and throwing it away they will quit doing this nonsense.

  • Buck

    Isn't it great knowing the tax supported FDA is taking such pains with keeping us healthy by allowing this but not unpasteurised milk ? They are nothing but dirty hypocritical customers of the big agriculture , big chemical, and big Pharmacy industries and to hell with the health of the tax paying citizens .

    • Linda

      Money talks and we are in a sad situation. I agree w you Buck.

  • Anonymous

    Disgusting!