The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


Reply
Thread Tools
Unread 09-13-2006, 08:26 PM   #1
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default Modified atmosphere Packaging

A petition from a food and spice company could end up with the US food regulator rescinding its decision last year allowing processors to use carbon monoxide to keep packaged meat red and fresh-looking.

Carbon monoxide is often used in modified atmosphere packaging (MAP) as a packaging technique for maintaining food quality. The MAP method works by replacing the air with a mixture of inert gases such as carbon monoxide, carbon dioxide and nitrogen. The package is then heat sealed. The low-oxygen mix extends the shelf-life of the meat, vegetables and other perishable foods by up to 15 days from the normal five days, a big plus at a time when the market is working to ensure food safety and extend their markets.
However, carbon monoxide also makes meat appear fresher than it actually is by reacting with the meat pigment myoglobin to create carboxymyoglobin, a bright red pigment that masks any of the natural aging and spoilage of meats, according to a petition filed with the Food and Drug Administration (FDA) by Michigan-based Kalsec.
The FDA approved the practice as safe for use with packaged last year in response to requests from two food companies. The EU prohibits food companies from using carbon monoxide.
Under current US regulation, processors do not have to indicate on the label that their meat products have been treated with carbon monoxide.
In a petition to the Food and Drug Administration (FDA), Michigan-based Kalsec says the method can hide spoilage and lead to food safety problems.
"The use of carbon monoxide deceives consumers and creates an unnecessary risk of food poisoning by enabling meat and ground beef to remain fresh-looking beyond the point at which typical color changes would indicate ageing or bacterial spoilage," Kalsec stated in its petition.
The petition urges the FDA to withdraw its July 2004 decision and related decisions allowing the use of carbon monoxide in meat packaging. The company argues that the FDA accepted the food companies' applications using a formula known as "Generally Recognized As Safe" (GRAS).
Under the GRAS application process the FDA does not conduct an independent safety investigation of its own, but instead relies on the
notifiers' claims, research and documentation in considering the safety of a product or process in food.
"Carbon monoxide simulates the appearance of freshness, so consumers may actually believe meat is fresh and safe when it may be neither," stated Don Berdahl, Kalsec's vice president and technical director. "We hope the FDA acts quickly to end this deceptive, potentially dangerous practice.".
The company argues that consumers mainly chose their meat based on appearance, and specifically its color. The company says that the practice of treating meat with carbon monoxide could hide the growth of pathogens such as Clostridium Botulinum, Salmonella and E. coli O157:H7.
"If meat is bought spoiled, refrigerated improperly or used after these pathogens begin to grow, even proper cooking might not be sufficient to render the food safe to eat, because certain bacteria produce toxins that survive the cooking process," the company stated.
The company also argues that the FDA should have done its own independent testing of the companies' scientific claims. Kalsec claims the FDA also did not have legal authority to permit the use of carbon monoxide in fresh meat packaging because it is an unapproved and prohibited color additive.
The agency bypassed the required procedure for carbon monoxide to obtain a color additive designation, a necessary precondition for making it legal to use carbon monoxide in fresh meat packaging, the company stated.
The US department of agriculture's regulations prohibit the introduction of ingredients in fresh meat that function to conceal damage or inferiority, or give the appearance the product is of better or greater value.
The use of carbon monoxide has been banned in other countries. In 2003, the EU prohibited the use of carbon monoxide for meat and tuna products. In its decision, the European Commission's food safety regulator stated that "the stable cherry-colour can last beyond the microbial shelf life of the meat and thus mask spoilage."
Several countries including Japan, Canada and Singapore also ban the use of carbon monoxide in tuna.
"At the very least, the public has a right to know about the use of carbon monoxide in their food," Berdahl stated. " If the FDA won't prohibit it, the government should require a label that informs consumers about the presence of carbon monoxide and the health dangers it presents."
"The scientific evidence supports the safety of this packing technology," said James H. Hodges, president of the American Meat Institute Foundation. "It is unfortunate that this competitive attack may create food safety concerns when there are none here."

The original application to the FDA to get approval for the use of carbon monoxide was submitted by Pactiv Corporation and Precept Foods.
bbqjoe is offline   Reply With Quote


Unread 09-14-2006, 02:34 PM   #2
qman
Babbling Farker
 
qman's Avatar
 
Join Date: 07-08-05
Location: Ocoee, Fl
Downloads: 0
Uploads: 0
Default

It may not be germane to this discussion, but neither carbon monoxide or carbon dioxide are inert gases.

Using nitrogen to displace air in food packaging is acceptable. The use of carbon monoxide should have never been approved. The very fact that it reacts with a component in the meat proves that it is not inert.
__________________
qman
Para Bellum
qman is offline   Reply With Quote


Unread 09-14-2006, 02:41 PM   #3
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

I am totally confused by al of this.

When "the dust settles", I will try again!

Thanks, Joe.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Packaging Rubs morgaj1 Q-talk 5 12-11-2011 11:46 AM
Home packaging bbqjoe Food Handling Lesson Polls 14 07-25-2011 08:57 PM
Vacuum packaging brisket GeauxBigRed Q-talk 8 04-20-2010 10:55 AM
It's All In The Packaging.... chinesebob Competition BBQ 22 01-29-2008 09:58 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:50 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts