Carbon monoxide in meat/fish packaging: Advantages and limits

During the last few decades modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries.
Researchers at University Mouloud Mammeri in Algeria have undertaken a review to present a comprehensive overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. In an article, published in foods, the advantages of CO and its industrial limits are presented and discussed.
Click here for an abstract of the article.
Click here for the article (1.41 MB).
Click here for more information about the Live Online NVC E-Course Food Packaging.

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