People stop. But don't take my word for it - verify what I'm saying!!!!!!! CO used in this way is not toxic. Not in the slightest. The minute amount of gas much less than you get from a passing car would be harmless even if you breathed it directly. The CO reacts with the heme molecules in the meat that's the compound that normally carries oxygen in red blood cells and this prevents the meat from becoming oxidized while sitting on shelves.
That "old meat look" when fresh beef turns grey or brown - oxidized. CO prevents this - and it is harmless. They have been using various forms of treatment to preserve meats since the 's, including carbon monoxide. The carbon monoxide is just Carbon and Oxygen, and it becomes chemically attached to these heme molecules and ceases to be CO gas. Your entire body is made up of such chemical attachments between Carbon and Oxygen atoms.
No toxicity. Stop it. There is no toxicity. It is a natural, biologically important molecule that regulates many aspects of your biochemistry. Eating a fish that has been treated with CO is meaningless to your body's health. For the love of god listen to what I am saying, and please stop the hysteria. Haven't we suffered enough from fake news and fake outrage in this country? I weep for the level of education and what passes as information these days.
Hi Mike, I was thinking what you had posted. Glad I found this.. Didn't think it would harm you.. Write a comment Michael I really appreciate the info and I am continuing to look into this but my immediate question then is why does Europe and China ban this practice for domestic consumption in their own countries? Eric Because it prevents expired meat from looking expired right away.
If a grocery store wanted to cheat the customer they could easily do so by putting the wrong expiration date on it and selling it anyways. Or a customer could forget to check the expiration date and potentially buy rotten meat. But on the other hand if CO isn't used, then meat that was perfectly good but slightly discolored because of oxidation would be wasted in large amounts because customers would assume it had already gone bad.
Michael keep the torch lit! In the European Union, almost half of the seizures of imported Chinese fish in the first four months of were attributed to the presence of carbon monoxide. Most of the rest was seized because the fish lacked health certificates.
So, as a rough guide: imported Chinese tilapia that you see in markets in the United States is or was frozen, and tilapia filets from Latin America tend to be fresh. Ask about the provenance at your market, and let us know what you find. However, who really wants to eat fish that is treated with any chemicals at all?
Plus, CO-treated fish makes it difficult to tell the actual freshness of the fish. A fish treated with CO will usually appear bright red in color as pictured above and some mistakenly think that this means the fish is more fresh, though often that is far from the truth.
The practice of using carbon monoxide is deceptive to you, the consumer, and is most commonly found in frozen Tilapia from China, Vietnam and Thailand. If you are looking to buy the freshest fish free of CO-treatment, how are you supposed to tell at first glance? By Mike Urch. Published on May 10, Given the current situation, this is perhaps not a moment too soon. Mike Urch. Contributing Editor. Want seafood news sent to your inbox? You may unsubscribe from our mailing list at any time.
March 18,
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