Carbon dioxide is a big issue for the turkey industry.
Minnesota turkey breeder Butch Brey of Sleepy Eye says CO2 is used in turkey processing and availability is critical to protecting food safety.
“Preventing bacteria, preserving quality and freshness because it is in the chilling process, and it’s partly an animal welfare issue as well. And it does extend shelf-life of products.”
Brey is the president of the Minnesota Turkey Research and Promotion Council and recently took part in a policy fly-in to Washington D.C.
