Yup Carbon Monoxide
See the thing is it's safe to eat something gassed with Carbon
Monoxide because it won't poison you. It's the inhaling part that
will kill you.
AVA in Singapore is very strict about gassing meat with Carbon
Monoxide because you can't tell if the meat as gone bad. There is
no colour change or smell but the meat has gone bad. That is the
scary part
See! See!! So you can't blame me for being overly
suspicious with raw meat!
I don't have a fridge thermometer yet and until I have one and
until I am SURE that my fridge is chilled to the temp it should be
for keeping raw meat optimally, I will continue to trust my
instincts.
I've ever held a tray of raw chicken fillets, they felt a bit...
not right. Sniffed them, felt they smelt slightly dodgy, not
the usual raw chix smell I'm used to, not even past expiry yet, but
down the trashbin they went because they just didn't seem
'right'. 
And they were purchased from the Vietnamese poultry stall, which is
even dodgier than the supermarts. I never went back there
again.
I'm starting to trust the Richmond Mall deli's and butcher and
seafood seller. I've gone there just before closing and seen
them clean the entire stall and display. I think their
turnover is also pretty high so they have kinda gained my
trust.
