• Weil Nutrition Corner
  • Meet Dr. Weil
  • Origins
  • Healthy Aging
  • Marketplace
  • Podcasts
  • Accessibility
  • Subscribe
Dr. Weil Logo Dr. Weil Logo Weil™ Andrew Weil, M.D.
  • Health & Wellness
    Health & Wellness
    Body, Mind & Spirit
    • Addiction
    • Allergy & Asthma
    • Autoimmune Disorders
    • Back Pain
    • Bone & Joint
    • Cancer
    • Colds & Flu
    • Dental & Oral
    • Diabetes
    • Disease & Disorders
    • Ears, Nose, & Throat
    • Feet
    • Gastrointestinal
    • Hair, Skin, & Nails
    • Headache
    • Heart
    • Insects & Parasites
    • Liver & Kidney
    • Mental Health
    • Pregnancy & Fertility
    • Respiratory
    • Sexual Health
    • Sleep Issues
    • Stress & Anxiety
    • Vision
    Balanced Living
    • Exercise & Fitness
    • Gardening
    • Healthy Home
    • Healthy Living
    • Meditation & Inspiration
    • Meet Dr. Weil
    • Pets & Pet Care
    • Technology
    • Wellness Therapies
    Health Centers
    • Aging Gracefully
    • Children
    • Condition Care Guide
    • Men
    • Women
  • Diet & Nutrition
    Diet & Nutrition
    Anti-Inflammatory Diet & Pyramid
    Cooking & Cookware
    Diets & Weight Loss
    Food Safety
    Nutrition
    Recipes
  • Vitamins, Supplements & Herbs
    Vitamins, Supplements & Herbs
    Herbs
    Supplements & Remedies
    Vitamins
  • Ask Dr. Weil
  • Blogs
    Blogs
    Bulletins
    Health Tips
    Spontaneous Happiness
  • Mushrooms
  • Sleep
Press "Enter" to search
Dr. Weil Logo Weil™ Andrew Weil, M.D.
  • Health & Wellness
    Health & Wellness
    Body, Mind & Spirit
    • Addiction
    • Allergy & Asthma
    • Autoimmune Disorders
    • Back Pain
    • Bone & Joint
    • Cancer
    • Colds & Flu
    • Dental & Oral
    • Diabetes
    • Disease & Disorders
    • Ears, Nose, & Throat
    • Feet
    • Gastrointestinal
    • Hair, Skin, & Nails
    • Headache
    • Heart
    • Insects & Parasites
    • Liver & Kidney
    • Mental Health
    • Pregnancy & Fertility
    • Respiratory
    • Sexual Health
    • Sleep Issues
    • Stress & Anxiety
    • Vision
    Balanced Living
    • Exercise & Fitness
    • Gardening
    • Healthy Home
    • Healthy Living
    • Meditation & Inspiration
    • Meet Dr. Weil
    • Pets & Pet Care
    • Technology
    • Wellness Therapies
    Health Centers
    • Aging Gracefully
    • Children
    • Condition Care Guide
    • Men
    • Women
  • Diet & Nutrition
    Diet & Nutrition
    Anti-Inflammatory Diet & Pyramid
    Cooking & Cookware
    Diets & Weight Loss
    Food Safety
    Nutrition
    Recipes
  • Vitamins, Supplements & Herbs
    Vitamins, Supplements & Herbs
    Herbs
    Supplements & Remedies
    Vitamins
  • Ask Dr. Weil
  • Blogs
    Blogs
    Bulletins
    Health Tips
    Spontaneous Happiness
  • Mushrooms
  • Sleep
  • Weil Nutrition Corner
  • Meet Dr. Weil
  • Origins
  • Healthy Aging
  • Marketplace
  • Podcasts
  • Accessibility
  1. Home
  2. Diet & Nutrition
  3. Food Safety

Is Meat Too Red to be True?

What can you tell me about the practice of treating meat with carbon monoxide to keep it looking fresh? Is the process safe?

Andrew Weil, M.D. | January 10, 2007

Is Meat Too Red to be True?
2 min

In 2004, the FDA approved the use of carbon monoxide to keep meat looking red, fresh and more appealing to consumers. This process allows meat to be packaged right after animals are slaughtered and eliminates the need for butchering once the meat is delivered to stores. Essentially, the carbon monoxide replaces oxygen, which can act to turn fresh meat brown. This natural color change doesn’t indicate spoilage, but brown meat is less appealing to consumers. The carbon-monoxide-treated meat is not available everywhere but reportedly is sold at some supermarket chains. There is nothing on the package that indicates that the meat has been treated with carbon monoxide.

The FDA approved use of carbon monoxide as a color "fixative" rather than a color "additive," which would have required an extensive review.

Early in 2006, the FDA was asked to rescind its decision in a petition filed by a Michigan producer of a food extract that also helps keep meat looking red. Consumer groups including the Consumer Federation of America and the advocacy group Safe Tables Our Priority have supported the petition. It is likely that some self-interest motivated the Michigan firm, but a good case can be made that fixing the color of meat is a deceptive marketing practice: it may suggest that meat is fresh when it isn’t.

In fact, color is a poor indicator of freshness; meat can turn brown and still remain perfectly tasty and safe to eat. But opponents of using carbon monoxide to "fix" the color argue that by keeping meat looking fresh beyond its "sell by" date the process can mask spoilage. They also say that if there is any lapse in refrigeration, treated meat could spoil but would still look fresh. (By the way, the European Union has banned use of carbon monoxide specifically for this reason.) In short, opponents argue that use of carbon monoxide itself is safe, but the meat may not be by the time you open the package.

If you object to the use of carbon monoxide as a color fixative, inquire at your market’s meat counter to discover your store’s policy (because such policies can change quickly, if we listed participating stores here, the information might be out of date by the time you read it). You can also contact your elected representatives in Congress and make your views known.

Andrew Weil, M.D.

Dr. Weil on Healthy Aging

Start Your 14-Day Free Trial

Free Newsletters

Stay Connected With Dr. Weil

Anti-Inflammatory Diet

Follow Dr. Weil’s Food Pyramid

Get Dr Weils Newsletter Updates

Exclusive Lifestyle, Nutrition & Health Advice

Dr. Weil's FREE health living advice delivered to you!

By clicking "Subscribe," you agree to the DrWeil.com Terms and Conditions and Privacy Policy. You also agree to receive emails from DrWeil.com, and you may opt out of DrWeil.com subscriptions at any time.

Trending Now

bread loaves
Food Safety

A Carcinogen in Your Bread?

Raw salmon fish steaks with fresh herbs on cutting board
Food Safety

Alaskan Salmon From China?

Buyer chooses minced meat in a store
Food Safety

Ammonia in Ground Beef?

Free range chicken on an organic farm in Austria; Freilandhühner auf einem Bauernhof in Oberösterreich
Food Safety

Antibiotics and Arsenic in Chickens?

Dr. Weil Logo Weil™ Andrew Weil, M.D.
Dr. Weil's Signature

Exclusive Lifestyle, Nutrition & Health Advice

  • About Us
  • Press Information
  • Advertising
  • Contact Us
  • Terms of Use
  • Privacy Policy
  • Accessibility

Terms of Use | Privacy Policy

Information on this website is provided for informational purposes only and is not intended as a substitute for the advice provided by your physician or other healthcare professional. You should not use the information on this website for diagnosing or treating a health problem or disease, or prescribing any medication or other treatment. Any third party offering or advertising on this website does not constitute an endorsement by Andrew Weil, M.D. or Healthy Lifestyle Brands.

© Copyright 2025 Healthy Lifestyle Brands, LLC. All rights reserved. Reproduction in whole or in part without permission is prohibited. www.drweil.com