Chicago, Ill., March 23, 2006
– A proposed city ordinance that would ban a
form of meat packaging within the Chicago city
limits is unscientific, unconstitutional and
would eliminate an important choice for
consumers, the American Meat Institute will
tell the Chicago City Council in testimony
today.
According to American Meat
Institute Foundation Vice President of
Scientific Affairs Dr. Randy Huffman, an expert
on meat safety and quality, the technology at
issue is a system that removes oxygen from meat
packages and adds protective gases including
minute amounts of carbon monoxide. Huffman
noted in written testimony that just as oxygen
can cause an apple to turn brown, it has a
similar effect on meat making it appear less
appealing when it is actually wholesome and
safe to consume. This packaging system helps
meat maintain its red color during its shelf
life so that it is appealing to consumers.
He noted that claims about the
technology have been advanced by the maker of a
competing technology that will benefit if this
packaging system fails.
“It is
regrettable that Chicagoans – who purchased
and enjoyed meat packaged in this fashion for
several years – are being subjected to a
baseless food safety scare,” Huffman said. He
noted that during the time period that this
technology has been used, data from the Centers
for Disease Control and Prevention show that
foodborne illnesses have declined. U.S.
Department of Agriculture data likewise show
that bacteria in meat products have declined
during this time period.
Huffman also
noted that a wide array of foods sold in
grocery stores utilize a variety of gases in
the package to maintain color, flavor ,
freshness or other quality attributes,
including snack foods, bag salads, pre-cut
produce, peanuts and a host of other
products.
“Claiming that the use of
minute amounts of one gas in meat packages is
somehow cause for concern flies in the face of
science and the eight instances in which USDA
and FDA have examined and affirmed the
product’s safety and suitability,” Huffman
said.
He also rebutted claims that
maintaining meat’s red color could mask
spoilage by noting that products packaged in
this way have use-by dates. In addition, he
said that if products were temperature abused
during their shelf life, packages would bulge,
meat would appear slimy and an unmistakable
spoilage odor would be apparent upon opening
the package.
According to Huffman, the
legal counsel for the American Meat Institute
yesterday advised city officials in writing
that this proposed ordinance is
unconstitutional because federal law would
preempt the ordinance. He said the only thing
the City of Chicago will gain by allowing this
ordinance to advance is a large legal bill to
defend an unconstitutional local
ordinance.
“Unfortunately, the victims
of this campaign are both the truth, and
unfortunately, consumers,” Huffman said.
“This bill should be voted down in committee,
because the food safety charges made against
this technology are not only false, but are
made by those who stand to gain market share if
this technology is eventually banned. The
Chicago City Council should show that it will
not be used as a pawn in a company’s scramble
to maintain its market share by terrifying
consumers about the safety of the meat products
they purchase for their families.“
Chicago Ordinance Seeking to Ban Meat Packaging Eliminates Important Choice For Consumers
Thursday, March 23, 2006
For more information contact:
David Ray Vice President, Public Affairs 202-587-4243 dray@meatinstitute.org |
Janet Riley Sr. Vice President, Public Aff 202-587-4245 jriley@meatinstitute.org |

