It's What's for Dinner

Several months ago the New York Times ran a piece addressing the common practice of supermarkets packing red meat in carbon monoxide gas, which keeps it red and looking fresh. A red coloring, like the slice of beef to the left, on top, is what you look for in a piece of meat, right? Unfortunately, the piece at bottom left is the same age--both two weeks old. The meat eater's exposure to the effects of the gas is not so much the risky issue, but rather that the bright red color can mask dangerous bacteria in old or spoiled meat. For more information, take a look at what the Safe Tables Our Priority advocacy group has to say about the practice.| Via Treehugger |

By: richard rowe