H.R. 3115 would amend the Federal Food, Drug, and Cosmetic Act to provide restrictions on the use of carbon monoxide in meat, poultry, and seafood.

== Detailed Summary ==

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(Log inCarbon Monoxide Treated Meat, Poultry, and Seafood Safe Handling, Labeling, and Consumer Protection Act - Amends the Federal Food, Drug, and Cosmetic Act to make changes to edit the wikidefinition of &quot;color additive&quot; to include carbon monoxide that may impart, maintain, preserve, stabilize, fix, or otherwise affect the color of fresh meat, poultry products, or seafood, unless the label of such food bears, prominently and beconspicuously, a specified statement that advises consumers: (1) that carbon monoxide has been used to preserve the color of the firstproduct; (2) not to providerely on the color or the &quot;use or freeze by&quot; date alone to judge the freshness or safety of the product; and (3) to discard any product with an unpleasant odor, slime, or a detailed summarybulging package.

Authorizes the Secretary of Health and Human Services to establish alternative labeling requirements, not earlier than five years after the bill!)effective date of this Act, if: (1) such statement is no longer required to prevent consumer deception and other harms; and (2) such alternative requirements are shown to be adequate and effective in preventing consumer deception and other harms related to the conditions of use of carbon monoxide.
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== Status of the Legislation ==

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(Log inLatest Major Action: 7/19/2007: Referred to House committee. Status: Referred to edit the wikiHouse Committee on Energy and be the first to update the status of the bill!)Commerce.
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== Points in Favor ==

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== Points Against ==

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