I admit that when I look in the discount meat bin at Coborn’s I avoid purchasing items that look like they’ve been sitting around for too long. As consumers we tend to squeeze fruit and inspect things like color in order to gauge the products freshness. So why would the Food and Drug Administration (FDA) consider an additive that would do nothing more than give packaged meat the appearance of freshness long after its too old to be consumed?

What’s worse? The additive in question in none other than  corbon monoxide.