FDA

To whom it may concern,

It has been a long debated issue that the FDA is allowing far too many additives into our foods, many of them lacking any scientific evidence proving there are positive effects caused from them. One of these practices is most concerning, the allowance of carbon monoxide mixtures into the meat manufacturing industry. The use of these additives are designed only to hide flaws and potential risks of meat products, by prohibiting discoloration. The use of this process being allowed is distasteful and is in many ways a violation of consumer rights. The FDA claims its responsibility is to protect the consumer from any threats and risks either from drugs or food that are brought into the market. The practice of allowing this process not only deceives the consumer by hiding any signs of spoiling and bacteria exposure, but reflects that the FDA is more interested in the success of the market then they are of the health and safety of its consumers. I would hope that there would be more evidence supporting the opposite, but there hundreds of cases reported annually of tainted meat products being pulled off the shelves after it has already been too late and United States citizens have been exposed. There appears to be no supporting evidence that this process improves the safety of this product buts hides any red flags a consumer would be able to spot before making a purchase. Unless tangible evidence is brought to the table that proves that there are safety benefits to using this process during packaging, the FDA should prohibit and enforce the removal of this practice, ensuring that an honest product is brought to market.

A tax paying American,

Demitrique A. Butchert