大部份消費者均認為，以一氧化碳處理肉品使其色澤新鮮是一種欺騙行為。美國數家連鎖超市已將此類肉品下架，但美國食品藥物管理局（FDA）始終未禁止這種處理方式。
密西根民主黨的斯圖帕克（Bart Stupak）眾議員為此提案立法，規定為一氧化碳處理過的肉品添加標示。
斯圖帕克表示：「灌入一氧化碳之後，腐壞的肉品也能呈現紅潤健康的色澤，但實際上卻有導致食物中毒的危險。」
他還說：「眾所皆知，消費者相當依賴顏色判斷肉品鮮度，但對使用一氧化碳包裝的肉類，FDA從未要求標示。消費者因此無法得知肉品是否處理過，也不能再依靠顏色決定肉類的新鮮與安全程度。」
美國消費者協會2006年9月的民調顯示，78%的消費者認為用一氧化碳處理紅肉是欺騙行為，另外有68%支持對此強制標示。
2006年7月的消費者報告發現，用一氧化碳處理過的肉類樣品，含有超標的腐敗性微生物，有些樣品甚至還在保存期限內。
在美國，有權規範新鮮盒裝肉品的單位是FDA與農業部（USDA），但兩者都於2004年准許此種處理方式。
食品飲水看守協會（Food & Water Watch）的荷特（Wenonah Hauter）表示，「對於FDA沉默的態度，議會似乎跟大眾同感無力。FDA與USDA明明都有權力，也有充分所需的資訊可立即阻止這種行為，卻還是需要眾議院介入，相當不可思議。」
FDA認為一氧化碳處理肉類「普遍仍屬安全」，也表示這種處理可幫助鮮肉維持特有色澤。該單位也說，添加一氧化碳目的並非抑制微生物生長，也不能延長產品的保存期限。
美國Safeway連鎖超市則宣佈不再販售一氧化碳處理過的牛肉或小牛肉，現有庫存會在7月27日前銷售完畢。
A majority of consumers think treating meat with carbon monoxide to make it look fresh is deceptive and several supermarkets have taken it off the shelves, yet the U.S. Food and Drug Administration, FDA, has failed to withdraw approval of the practice.
As a result, Representative Bart Stupak, a Michigan Democrat, has introduced legislation that would require labeling of carbon monoxide treated meat.
"Blasting meat with carbon monoxide makes spoiled meat appear to be red, wholesome and healthy when it's really dangerous to eat," said Stupak.
"Although it is well-known that consumers rely heavily on color to evaluate the freshness of meat, the FDA has not required the use of carbon monoxide in the packaging of meat to be labeled," he said. "Consumers, therefore, have no way of knowing that the meat has been treated, and that they can no longer rely on color to judge the freshness and safety of the meat."
A September 2006 Consumer Federation of America poll revealed that 78 percent of consumers felt that the practice of treating red meat with carbon monoxide is deceptive and 68 percent would support mandatory labeling.
In July 2006, Consumer Reports found unacceptable levels of spoilage organisms in meat samples treated with carbon monoxide even before the use-by or freeze-by date.
The regulation of fresh packaged meat is handled by the FDA and the U.S. Department of Agriculture, both of which allowed the process in 2004.
"Congress seems to be as frustrated as we are about FDA's continued silence on the matter," said Wenonah Hauter of Food & Water Watch. "It's crazy that Congress has to get involved when the FDA and USDA each have the authority and more than enough information necessary to put a stop to this practice now."
The FDA considers carbon monoxide treatment of meat to be "Generally Recognized as Safe" and says the treatment helps to maintain the characteristic color of fresh meat. The carbon monoxide is not intended to affect microbial growth and will not extend the shelf life of the product, the agency says.
The Safeway chain has announced that it will no longer carry carbon monoxide-treated beef or veal and would exhaust existing inventories by July 27.
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