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    Repiglican Roast

    A spirited discussion of public policy and current issues

    Name:
    Location: The mouth of being

    I'm furious about my squandered nation.

    Wednesday, October 31, 2007

    Tyson, the Toxic Chicken People, Have already ceased gassing their meat

    [...]
    Springdale-based Tyson Foods, Inc., stopped using the process in August, but not for safety reasons, said Gary Mickelson, a company spokesman.

    Tyson Foods had used carbon monoxide in "a very small percentage" of beef packaging, he said.

    "We decided to discontinue this practice because of a lack of consumer demand for this type of packaging, not because of any food safety concern," Mickelson said. "We believe the technology, which is approved by the USDA and FDA, is safe for the consume and we continue to explore other ways to safely use it."

    Richard Roop, senior vice president for science and regulatory affairs at Tyson, testified at Tuesday's hearing about the company's efforts to prevent bacterial outbreaks in beef, but did not discuss the packaging process.

    He left that to executives of companies like Cargill and Hormel Foods, who provided about a dozen samples of the packaging to lawmakers.

    Consumers will not buy beef unless it has a distinct red color, which is why food producers began using carbon monoxide in the first place, experts said.

    Oxygen causes beef to lose its color. It also accelerates spoilage and can affect taste, said Joe Sebranek, a food science professor at Iowa State University.
    [...]

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