SENATE BILL: Red Meat Labeling Act (Passed)

[Southern Senator North Carolina Yankee]

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,

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

[Southern Senator North Carolina Yankee]

The sponsor has 24 hours to advocate for this and other members have 48 hours to respond.

[Southern Senator North Carolina Yankee]

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?

[Southern Senator North Carolina Yankee]

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,

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.

[Southern Senator North Carolina Yankee]

The amendment is adopted.

[Southern Senator North Carolina Yankee]

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,

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.

[Southern Senator North Carolina Yankee]

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?

[Southern Senator North Carolina Yankee]

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


I motion to restart the final vote, Senators have 24 hours to object.

[Southern Senator North Carolina Yankee]

A Final vote is now open on this legislations, Senator please vote Aye, Nay or Abstain.

[Southern Senator North Carolina Yankee]

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

[Southern Senator North Carolina Yankee]

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.

[Southern Senator North Carolina Yankee]

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,

Section 1: Title

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

Section 2: Findings

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 $35,000 per offense thereafter.

Section 4: Enactment

This legislation shall take effect on January 1, 2020.

People's Regional Senate
Passed 6-0 in the Atlasian Senate Assembled,