FDA madness

Awhile back the FDA said it was ok for our meat products to be sprayed with carbon monoxide (the poisonous stuff you use to kill yourself with your car and a hose in an enclosed space). This treatment is intended to help keep our steaks rosy red for a longer period of time, allowing grocers, etc. to sell us meat that is really older than we would care to purchase if we could see the difference.

Last week the FDA agreed that its ok to spray viruses on our meats. These viruses are thought to infect harmful bacteria that might be hiding in or on the meat (Listeria).
I looked up these viruses- 'bacteriophages'- on the internet and under the microsope they look like hideous space monster-demons from dimension x or something.

The FDA approved this procedure with scant testing. Its possible that the viruses will develop a curious and potentially harmful relationship with the 'friendly' bacteria we harbor in the lining of our guts. They could also easily provoke an immune system response, with an unknown outcome. Soon all our chicken, sausage, cold cuts, steaks, etc., will receive this 'treatment.'

There was a time when the Soviets used phages to combat bacterial infections, when antibiotics were scarce. But this is the first time they have been used as a food additive....