Today, the U.S. House of Representatives is expected to take up an amendment to the National Uniformity for Food Act that would allow states to require labeling on any food packaging that utilizes carbon monoxide. The amendment is offered by Representative Bart Stupak (D-Mich.). 

While the use of carbon monoxide to maintain the fresh color of meat and other food products has received a lot of attention recently, the process is approved by the Food and Drug Administration and is considered very safe. Bucky Gwartney, Ph.D, executive director of research and knowledge management with the National Cattlemen’s Beef Association, explains that opponents of this packaging process are raising unfounded concerns.
 
Cut #1         :16          Outcue: "...it’s a safe process."

Gwartney disagrees with claims that consumers are deceived by this packaging process, because it only maintains the natural color of meat, without adding any color. He said that consumers should rely on expiration dates and other indicators when determining if meat is fresh and safe.

Cut #2         :25          Outcue: "...make those decisions."

Gwartney emphasized that consumers should be more confident than ever in the safety of beef, because significant strides have been made in recent years to improve beef safety.

Cut #3         :24          Outcue: "...an issue at all."

Gwartney added that the beef industry would not support carbon monoxide packaging if it was likely to give consumers a bad experience with beef. But this has not proven to be the case, as the process has not been connected with any concerns or incidents regarding beef safety.

Cut #4         :24          Outcue: "...as we make food safer."