The American Coalition for Tilapia fully supports the efforts of Representative Bart Stupak (D-MI) and Edward J. Markey (D-MA) regarding the banning of Carbon Monoxide (or CO) as a food additive.   Representatives Stupak and Markey presented a Bill to regulate the use of Carbon Monoxide as an additive in meat, poulty and seafood.

Reps. John D. Dingell (D-MI), Chairman of the Committee on Energy and Commerce, and Bart Stupak (D-MI), Chairman of the Subcommittee on Oversight and Investigations initiated an investigation about the use of Carbon Monoxide as a food additive to preserve meat, poultry and seafood color, regardless of the actual condition of these product. 

Carbon Monoxide use in food has been allowed by the FDA as an additive "Generally Regarded As Safe".  Nevertheless, Dingell and Stupak investigation has shown that the use of Carbon Monoxide has been used to deceive the consumer and to make spoiled food look like if was good and safe to eat.   (See some of the results of this investigation here)

Noting that the Committee would be opening an investigation into the FDA’s GRAS approval process, Stupak said, “We refuse to let the FDA continue stonewalling consumers and Congress about this dangerous deception. We are particularly concerned about the FDA’s decision in light of our discovery of carbon monoxide treated fish from China and other Asian countries that are regularly rejected for spoilage. The American people deserve to know whether FDA was aware of the apparent masking of spoiled fish with carbon monoxide when it determined that its use was ‘Generally Recognized As Safe.’   (See Congressman Stupak addressing Congress about the Carbon Monoxide issue)