Natasha Longo, Prevent Disease
70 percent of all beef and chicken sold in the United States, Canada, UK and Australia and many other countries contain a growing number of preservatives, meat glues, and antibacterial/antifungal/antiviral sprays. They also are commonly treated with carbon monoxide gas injections to make meat appear more fresh than it actually is.
Synthetic preservatives are added to 70 percent of all factory farmed meat and poultry to prevent spoilage, rancidity and mould growth.
Sodium Benzoate, Sodium Proprionate and Benzoic Acid
The Food Safety and Inspection Service (FSIS) has amended regulations that once banned the use of sodium benzoate, sodium propionate and benzoic acid in meat and poultry products, the Food and Drug Administration has announced.
In combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate form benzene, form known carcinogens. If a individual happens to consume any of these toxins after consuming ascorbic acid, a carcinogenic process may initiate.
The three preservatives had been on the list of prohibited antimicrobial substances the FSIS considered to have the potential to conceal damage or inferiority in meat and poultry.
The change follows a petition by Kraft Foods Global Inc., which wants to use the substances to help inhibit the growth of bacteria.
After consideration, the FSIS said it has “determined that sodium benzoate, sodium propionate and benzoic acid, under the conditions proposed in the petitions, are both safe and suitable for use as antimicrobial agents in certain RTE (Ready-to-Eat) meat and poultry products.”
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