Because 70% of ALL Meat (Beef and Chicken) is treated with Carbon Monoxide Gas we can’t make the difference between fresh and old .
Thanks to Carbon Monoxide Gas bad meat looks as good as the fresh one even though it may be spoiled.By treating meat with carbon monoxide sellers hide the growth of pathogens such as Clostridium Botulinum, Salmonella and E. coli O157:H7.
Does anyone know the exact number of the people poisoned by this chemical technique that is use as make up to the bad meat and creates a false appearance of freshness?
Why aren’t we informed about this chemically altered meat that we give to our children in belief that by buying it fresh we get the best?
Government works in benefit of big business NOT for The People !!!
The FDA approved the practice as safe for use with packaged in July 2004 in response to requests from two food companies. The EU prohibits food companies from using carbon monoxide.
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