SENATE BILL: Red Meat Labeling Act (Passed)
       |           

Welcome, Guest. Please login or register.
Did you miss your activation email?
March 29, 2024, 04:46:01 AM
News: Election Simulator 2.0 Released. Senate/Gubernatorial maps, proportional electoral votes, and more - Read more

  Talk Elections
  Atlas Fantasy Elections
  Atlas Fantasy Government (Moderators: Southern Senator North Carolina Yankee, Lumine)
  SENATE BILL: Red Meat Labeling Act (Passed)
« previous next »
Pages: [1] 2
Author Topic: SENATE BILL: Red Meat Labeling Act (Passed)  (Read 1186 times)
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« on: August 04, 2019, 01:14:17 AM »
« edited: August 20, 2019, 09:08:29 PM by Southern Senator North Carolina Yankee »

Quote
SENATE BILL
To require companies that package meat and grocery stores to label all meat products treated with carbon monoxide.

To be enacted in both Houses of Congress Assembled,
Quote
Section 1: Title

This legislation may be cited as the Red Meat Labeling Act.

Section 2: Findings

Parliament finds and declares that;

1.) Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide all humans exhale. However, this chemical can have detrimental effects on the human body at very low concentrations.

2.) The Canadian Meat Packers Council recommends that the internal meat temperatures not go above 4 degrees Celsius or 39 degrees Fahrenheit. That has also been defined by other international meat regulators as the optimum storage temperature of meat.

3.) In a carbon monoxide system, with low oxygen, the carbon monoxide will react with myoglobin and give aged meat a bright red color. The low oxygen mixture artificially limits the growth of spoilage organisms that are commonly caused by increased levels of heat in display cases.

4.) More than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas to look fresh.

Section 3: Meat Labeling Requirement

1.) All meat treated with carbon monoxide must have a label that reads "TREATED WITH CARBON MONOXIDE" on their packages at a font size no smaller than 13 pt.

2.) Butchers/meat producers that sell meat that do not contain such labels will be warned on a first offense, and fined $35,000,000 per offense thereafter.

Section 4: Enactment

This legislation shall take effect on January 1, 2020.

sponsor: Devout Centrist
Senate Designation: SB19:35
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #1 on: August 04, 2019, 01:20:54 AM »

The sponsor has 24 hours to advocate for this and other members have 48 hours to respond.
Logged
Devout Centrist
Atlas Icon
*****
Posts: 10,102
United States


Political Matrix
E: -99.99, S: -99.99

P P
Show only this user's posts in this thread
« Reply #2 on: August 04, 2019, 02:24:04 AM »

Carbon monoxide is frequently used to make meat appear redder than it actually is, in effect making the meat look more desirable to the consumer. Unfortunately, this masks meat spoilage. This bill would make manufacturers label meat that has been treated with carbon monoxide.
Logged
Vern
vern1988
Sr. Member
****
Posts: 2,166
United States


Political Matrix
E: -1.30, S: -0.70

P P P

Show only this user's posts in this thread
« Reply #3 on: August 04, 2019, 06:51:35 AM »

This seems like a reasonable idea.
Logged
The world will shine with light in our nightmare
Just Passion Through
Atlas Legend
*****
Posts: 45,175
Norway


Political Matrix
E: -6.32, S: -7.48

P P P

Show only this user's posts in this thread
« Reply #4 on: August 04, 2019, 08:39:51 PM »

Here is my original advocacy for the bill in Fremont Parliament, which unfortunately had to be tabled as only Congress can regulate interstate commerce:

Carbon monoxide is often used in modified atmosphere packaging as a technique for maintaining food quality.  The MAP method works by replacing the air with a mixture of inert gases including carbon monoxide, as well as carbon dioxide and nitrogen, and the package is then heat sealed.  The mix extends the shelf-life of the meat, vegetables, and other perishable foods by up to 15 days from the normal five days.

However, carbon monoxide is also used to make meat appear fresher than it actually is by reacting with the chemicals to create carboxymyoglobin, a bright red pigment that masks any of the natural aging and spoilage of the meats.  The CO simulates the appearance of freshness so that consumers may actually believe that the meat is safe and fresh, when it might actually be neither.  Consumers mainly choose their meat based on color and appearance, but if meat is bought spoiled, even proper cooking might not be sufficient to render the food safe to eat because certain bacteria produces toxins to survive the cooking process.  This deceptive practice opens consumers up to possible health hazards.

The FDA has approved the practice as safe for use with packaged meat in response to requests from two food companies, while the EU and several countries including Japan, Canada, and Singapore ban the use of carbon monoxide in meat and tuna products.  Currently, there is no federal (or, to my knowledge, state and local) policy requiring that food treated with carbon monoxide even be labeled, and while packagers have disputed that this process is unsafe, consumers at the very least ought to know whether the food they are eating has been treated with potentially harmful chemicals.

For the sake of consumer transparency and protecting the public health, I urge the Parliament to pass this bill.

Source of research: https://www.foodnavigator-usa.com/Article/2005/11/17/FDA-asked-to-rescind-use-of-carbon-monoxide-for-meats
Logged
The world will shine with light in our nightmare
Just Passion Through
Atlas Legend
*****
Posts: 45,175
Norway


Political Matrix
E: -6.32, S: -7.48

P P P

Show only this user's posts in this thread
« Reply #5 on: August 04, 2019, 10:25:00 PM »

My only suggestion to alter this bill would be to impose a smaller fine on violators.  The current amount arguably violates the prohibition on excessive fines.
Logged
Mr. Reactionary
blackraisin
Atlas Icon
*****
Posts: 17,784
United States


Political Matrix
E: 5.45, S: -3.35

Show only this user's posts in this thread
« Reply #6 on: August 04, 2019, 10:28:58 PM »

We should require the labels also say if it contains dihydrogen monoxide too.
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #7 on: August 06, 2019, 08:06:44 PM »

My only suggestion to alter this bill would be to impose a smaller fine on violators.  The current amount arguably violates the prohibition on excessive fines.

What would be a more reasonable number?
Logged
Devout Centrist
Atlas Icon
*****
Posts: 10,102
United States


Political Matrix
E: -99.99, S: -99.99

P P
Show only this user's posts in this thread
« Reply #8 on: August 06, 2019, 08:17:59 PM »

Proposing an amendment:
Quote
SENATE BILL
To require companies that package meat and grocery stores to label all meat products treated with carbon monoxide.

To be enacted in both Houses of Congress Assembled,
Quote
Section 1: Title

This legislation may be cited as the Red Meat Labeling Act.

Section 2: Findings

Parliament finds and declares that;

1.) Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide all humans exhale. However, this chemical can have detrimental effects on the human body at very low concentrations.

2.) The Canadian Meat Packers Council recommends that the internal meat temperatures not go above 4 degrees Celsius or 39 degrees Fahrenheit. That has also been defined by other international meat regulators as the optimum storage temperature of meat.

3.) In a carbon monoxide system, with low oxygen, the carbon monoxide will react with myoglobin and give aged meat a bright red color. The low oxygen mixture artificially limits the growth of spoilage organisms that are commonly caused by increased levels of heat in display cases.

4.) More than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas to look fresh.

Section 3: Meat Labeling Requirement

1.) All meat treated with carbon monoxide must have a label that reads "TREATED WITH CARBON MONOXIDE" on their packages at a font size no smaller than 13 pt.

2.) Butchers/meat producers that sell meat that do not contain such labels will be warned on a first offense, and fined $35,000,000 per offense thereafter.

Section 4: Enactment

This legislation shall take effect on January 1, 2020.
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #9 on: August 06, 2019, 08:42:34 PM »

Quote from: Amendment S19:23 by Devout
SENATE BILL
To require companies that package meat and grocery stores to label all meat products treated with carbon monoxide.

To be enacted in both Houses of Congress Assembled,
Quote
Section 1: Title

This legislation may be cited as the Red Meat Labeling Act.

Section 2: Findings

Parliament finds and declares that;

1.) Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide all humans exhale. However, this chemical can have detrimental effects on the human body at very low concentrations.

2.) The Canadian Meat Packers Council recommends that the internal meat temperatures not go above 4 degrees Celsius or 39 degrees Fahrenheit. That has also been defined by other international meat regulators as the optimum storage temperature of meat.

3.) In a carbon monoxide system, with low oxygen, the carbon monoxide will react with myoglobin and give aged meat a bright red color. The low oxygen mixture artificially limits the growth of spoilage organisms that are commonly caused by increased levels of heat in display cases.

4.) More than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas to look fresh.

Section 3: Meat Labeling Requirement

1.) All meat treated with carbon monoxide must have a label that reads "TREATED WITH CARBON MONOXIDE" on their packages at a font size no smaller than 13 pt.

2.) Butchers/meat producers that sell meat that do not contain such labels will be warned on a first offense, and fined $35,000,000 per offense thereafter.

Section 4: Enactment

This legislation shall take effect on January 1, 2020.


Sponsor Feedback: Origination
Status: Senators have 24 hours to object.
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #10 on: August 08, 2019, 08:22:28 PM »

The amendment is adopted.
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #11 on: August 08, 2019, 08:23:31 PM »

Quote from: Amendment Offerred
SENATE BILL
To require companies that package meat and grocery stores to label all meat products treated with carbon monoxide.

To be enacted in both Houses of Congress Assembled,
Quote
Section 1: Title

This legislation may be cited as the Red Meat Labeling Act.

Section 2: Findings

Parliament Congress finds and declares that;

1.) Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide all humans exhale. However, this chemical can have detrimental effects on the human body at very low concentrations.

2.) The Canadian Meat Packers Council recommends that the internal meat temperatures not go above 4 degrees Celsius or 39 degrees Fahrenheit. That has also been defined by other international meat regulators as the optimum storage temperature of meat.

3.) In a carbon monoxide system, with low oxygen, the carbon monoxide will react with myoglobin and give aged meat a bright red color. The low oxygen mixture artificially limits the growth of spoilage organisms that are commonly caused by increased levels of heat in display cases.

4.) More than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas to look fresh.

Section 3: Meat Labeling Requirement

1.) All meat treated with carbon monoxide must have a label that reads "TREATED WITH CARBON MONOXIDE" on their packages at a font size no smaller than 13 pt.

2.) Butchers/meat producers that sell meat that do not contain such labels will be warned on a first offense, and fined $35,000per offense thereafter.

Section 4: Enactment

This legislation shall take effect on January 1, 2020.

Logged
Devout Centrist
Atlas Icon
*****
Posts: 10,102
United States


Political Matrix
E: -99.99, S: -99.99

P P
Show only this user's posts in this thread
« Reply #12 on: August 08, 2019, 09:10:52 PM »

I motion for a final vote
Logged
ON Progressive
OntarioProgressive
Junior Chimp
*****
Posts: 6,106
Canada


Political Matrix
E: -6.06, S: -8.70

Show only this user's posts in this thread
« Reply #13 on: August 08, 2019, 09:21:16 PM »


Senators have 24 hours to object.
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #14 on: August 11, 2019, 01:49:43 AM »

So what about the amendment?

We are not a parliament so we cannot find as a parliament something to be the case. Should I just treat that as a typo correction?
Logged
Devout Centrist
Atlas Icon
*****
Posts: 10,102
United States


Political Matrix
E: -99.99, S: -99.99

P P
Show only this user's posts in this thread
« Reply #15 on: August 11, 2019, 03:10:37 AM »

Withdrawing final vote motion in order to hold an amendment objection period; amendment is friendly.
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #16 on: August 13, 2019, 10:40:37 PM »

With no objection having been entered, the amendment is adopted.


I motion to restart the final vote, Senators have 24 hours to object.
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #17 on: August 16, 2019, 03:15:04 AM »

A Final vote is now open on this legislations, Senator please vote Aye, Nay or Abstain.
Logged
Devout Centrist
Atlas Icon
*****
Posts: 10,102
United States


Political Matrix
E: -99.99, S: -99.99

P P
Show only this user's posts in this thread
« Reply #18 on: August 16, 2019, 03:22:37 AM »

Aye
Logged
Former President tack50
tack50
Atlas Politician
Atlas Icon
*****
Posts: 11,891
Spain


Show only this user's posts in this thread
« Reply #19 on: August 16, 2019, 06:49:34 AM »

Aye
Logged
Comrade Funk
YaBB God
*****
Posts: 4,136
United States


Political Matrix
E: -5.16, S: -5.91

P P P

Show only this user's posts in this thread
« Reply #20 on: August 17, 2019, 03:37:44 AM »

Aye
Logged
ON Progressive
OntarioProgressive
Junior Chimp
*****
Posts: 6,106
Canada


Political Matrix
E: -6.06, S: -8.70

Show only this user's posts in this thread
« Reply #21 on: August 18, 2019, 10:02:01 AM »

Aye
Logged
Vern
vern1988
Sr. Member
****
Posts: 2,166
United States


Political Matrix
E: -1.30, S: -0.70

P P P

Show only this user's posts in this thread
« Reply #22 on: August 18, 2019, 10:04:23 PM »

Aye
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #23 on: August 19, 2019, 12:34:58 AM »

As many know I am not fond of regulations that try and control people's decision making. However, I do see a purpose in regulations that facilitate an informed choice, especially went it involves pumping toxic gas into meat to make it look pretty. I think such provisions facilitate, rather than hamper market competition in this case.

AYE
Logged
Southern Senator North Carolina Yankee
North Carolina Yankee
Moderator
Atlas Institution
*****
Posts: 54,123
United States


Show only this user's posts in this thread
« Reply #24 on: August 20, 2019, 09:05:18 PM »

Vote on Final Passage of the Red Meat Labeling Act:


Aye (6): Comrade Funk, Devout Centrist, NC Yankee, Ontario Progressive, Vern1988 and Tack50
Nay (0):
Abstain (0):

Didn't Vote (0):

The bill has passed and is presented to the VP for House action.
Logged
Pages: [1] 2  
« previous next »
Jump to:  


Login with username, password and session length

Terms of Service - DMCA Agent and Policy - Privacy Policy and Cookies

Powered by SMF 1.1.21 | SMF © 2015, Simple Machines

Page created in 0.069 seconds with 12 queries.