FDA Is Urged to Ban Carbon-Monoxide-Treated Meat

By Rick Weiss
Washington Post Staff Writer
Monday, February 20, 2006; A01

Picture two steaks on a grocer's shelf, each hermetically sealed in clear plastic wrap. One is bright pink, rimmed with a crescent of pearly white fat. The other is brown, its fat the color of a smoker's teeth.

Which do you reach for?

The meat industry knows the answer, which is why it has quietly begun to spike meat packages with carbon monoxide.