The newest flap in my local rag is that some people are demanding an investigation on the use of carbon monoxide by meat packers. It seems it turns the meat "permanently pink."

The CO is used in such small amounts that it's apparently not a significant(?) hazard, and nobody seems to be questioning the "as shipped" safety, but preventing the meat from exhibing the color changes normally associated with spoilage means you're probably unable to detect spoilage if it does occur.

John