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1 comment:
Nitrogen, carbon monoxide and carbon dioxide are present in everyday air N2 = 78%, CO2 = .04%, CO = .000025%. Nitrogen and other inert gases are used as non-toxic preservatives in a number of things, replacing far more reactive oxygen. The airhead reporter doesn't mention the levels of gases used in the meat-packing process. CO is dangerous above 5,000 ppm because it can bind to hemoglobin and prevent blood from carrying oxygen, but eating meat exposed to any of these gasses isn't toxic. It can mask spoilage, though. On the other hand, displacing oxygen slows spoilage. It's not just cosmetic, as shelf life is actually extended, but I agree there should be notification.
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