Skip to main content

View Diary: Hold Congress accountable for selling out America to food poisoners (99 comments)

Comment Preferences

  •  Sulfites give (none)
    meat appealing red appearance without preserving or maintaining freshness of meat. It is probably the treatment that was most used on beef and hamburger before CO. Hazard of sulfites: serious allergic reactions.

    Oxygen is a mixed bag. it gives beef a bright red color when ground and packaged but on the downside promotes aerobic bacterial growth and contributes to spoilage.   Using pure oxygen in an industrial/processing setting during packaging is also a fire risk mainly.

    Nitrates nitrites have both red color "fixing", and  antimicrobial  actions on meat, but they are carcinogenic. iirc.

Subscribe or Donate to support Daily Kos.

Click here for the mobile view of the site