How is carbon monoxide used in packaging meats?
The FDA approved the use of carbon monoxide for modified atmosphere packaging systems in the U.S. in 2004. This particular process replaces the oxygen in the meat package with carbon monoxide in order to extend the product’s shelf life from the normal 5 days to a dramatically increased 15 days. Low oxygen levels reduce spoilage. For consumer appeal, the carbon monoxide is combined with myoglobin, a globular protein of 153 amino acids, to form carboxymyoglobin. This bright cherry red pigment is injected into most red meats, including pork. Not only does it enhance the meat’s color and freshness, but it also masks any discoloration from spoilage. So where does that leave you, the consumer? Well, in the dark basically, as the FDA does not require that food processors indicate on the label their use of carbon monoxide in the product. How can food poisoning be a factor? Without the certainty of knowing how long the meat has been in circulation, carbon monoxide food poisoning becomes a poten
