I wouldn't want it in my food it's an artificial way of making the tuna look more appetizing then it would naturally look. Not sure though on any studies suggesting comsuming is unhealthy
yes it's definitely safe. carbon monoxide is highly toxic, obviously, but the dose makes the poison and the quantity you will ingest from eating meat treated with it is so infinitesimally small it is not even worth thinking about let alone worrying about. A single puff off a cigarette or breathing air sitting in traffic is going to give you a dose of carbon monoxide VASTLY larger than you could possibly ever get by eating meat treated by this method. Its only hazard is potentially making people think that old spoiled meat is still good to eat if they're judging its suitability for consumption solely on its color (vs for instance by using a sell by date or an odor of decay) and then not cooking it thoroughly before they eat it.
Many customers love co tuna. No matter how many times I explained, many just don't pay a fxxxing attention.
I just tossed a block in the Garbage ! Thank you !!
Co2 is carbon dioxide
Is the carbon monoxide safe?
I wouldn't want it in my food it's an artificial way of making the tuna look more appetizing then it would naturally look. Not sure though on any studies suggesting comsuming is unhealthy
No! It's toxic. Rather have a funky lookin raw fish than poison myself.
@@hattron6704 it's not toxic, as long as it follows regulations.
yes it's definitely safe. carbon monoxide is highly toxic, obviously, but the dose makes the poison and the quantity you will ingest from eating meat treated with it is so infinitesimally small it is not even worth thinking about let alone worrying about. A single puff off a cigarette or breathing air sitting in traffic is going to give you a dose of carbon monoxide VASTLY larger than you could possibly ever get by eating meat treated by this method. Its only hazard is potentially making people think that old spoiled meat is still good to eat if they're judging its suitability for consumption solely on its color (vs for instance by using a sell by date or an odor of decay) and then not cooking it thoroughly before they eat it.