La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Carbon monoxide (CO) for packaging of meats? Part II

The use of carbon monoxide (CO) for meat packaging is forbidden in most countries due to the potential toxic effect and potential fraud of product freshness, while its use is allowed in some countries. The commercial application of CO in food packaging has not then been considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle food spoilage, and this was the primary concern raised for prohibition, since this may mislead consumers.
The purpose of this review is to discuss the advantages of CO and its industrial limits. The most recent literature on consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems are also discussed. Recommendations and future prospects are addressed for food industries, consumers and regulators on what would be a “best practice” in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust system of regulation and control that can respond effectively to new challenges.


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