Fact Sheet—Modified Atmosphere Packaging— Carbon Monoxide in Meat Packaging
A Safe Packaging Option
Many food products—including some meat products—are packaged with a small amount of gas to maintain their fresh color and extend shelf life. From salad mixes to bottled water, the use of this modified atmosphere packaging (MAP) technology has been used safely for years.
Red meat tends to change from a bright red color to brown or gray after being exposed to oxygen. This is a natural change in color but does not mean that the product isn’t fresh or edible. The product is still safe and wholesome despite this change in color. By adding minute amounts of carbon monoxide at levels approved by FDA and USDA to red meat packages, products like ground beef can maintain their natural appearance throughout their shelf life.
Nothing about carbon monoxide packaging changes the safety of beef or the advice we provide consumers about safe handling and preparation of their meat.
Years of Scientific Studies Cite Carbon Monoxide In Meat Packaging as Safe
Modified atmosphere packaging uses a mixture of gases which may include a tiny amount of carbon monoxide as well as gases naturally found in the atmosphere such as carbon dioxide, nitrogen and oxygen. After a thorough review process, FDA has declared carbon monoxide safe for use in modified atmosphere packaging.
FDA has reviewed the use of carbon monoxide in meat packaging four times since the early 1980s and, on every occasion, determined it to be Generally Regarded as Safe (GRAS). Carbon monoxide in meat packaging is only present at a very low level, just four-tenths of one percent. Such small levels pose no risk to humans.
In addition, the Food Safety and Inspection Service (FSIS) reviewed scientific data on modified atmosphere packaging using carbon monoxide and determined that it complies with FDA’s definition of a processing aid that appears in labeling regulations. FSIS found there is no lasting functional effect in the food and an insignificant amount of carbon monoxide present in the finished product. As such, similar to uses of other MAP gases (e.g., nitrogen), there are no labeling issues in regard to meat cuts and ground meat packaged using this MAP system.
Modified Atmosphere Packaging is Used in Many Foods
Red meat products are a bit like sliced apples. Their color can change rapidly – even though the product is still safe and wholesome. The range of products packaged in similar controlled atmosphere packaging includes bagged salads, pre-cut vegetables and fruits, snack foods such as potato chips and pastries, nuts, coffee, shredded cheese, pasta, seafood and a variety of beverage products.
How the Carbon Monoxide/Low Oxygen Technology Works
Low oxygen modified atmosphere packaging or “MAP” uses combinations of gases to displace oxygen in the packaging to retard the development of spoilage microorganisms, and to slow down oxidation and the subsequent development of undesirable off-flavors.
Adding minute amounts of carbon monoxide to red meat packages at levels approved by FDA and USDA helps products like ground beef maintain their natural appearance throughout their shelf life. Carbon monoxide is present in meat packaging only at an incredibly low level, just four-tenths of one percent. Such small levels do not pose a risk to humans.
The use of Carbon monoxide (CO) in beef packaging does not impart color and is not a color additive. Its use at very low levels maintains or stabilizes the natural red color of meat. In addition, tamper evident packaging is used in MAP, which provides an added layer of benefit to the consumer.
Determining Whether Your Beef is Fresh
“Modified atmosphere” packaging in no way changes the consumer’s ability to determine the freshness of their beef product. Red meat tends to change from a bright red color to brown or gray after being exposed to oxygen. This natural change in color does not mean the product isn’t fresh or edible. The product is still safe and wholesome despite this change in color.
Consumers should not rely solely on the color of meat to determine whether it is safe to eat. If consumers have a question about whether or not the beef product they are about to purchase or have purchased is fresh, they should refer to the “use-by date” on the package. Other tell-tale signs of spoilage that indicate products that should not be consumed include meat with a strong spoilage odor, a slippery texture or packaging that has begun to bulge.
Consumers should always follow safe handling and preparation steps detailed on the federal safe handling label, which appears on every meat package.
FOR MORE INFORMATION:
Rick McCarty, National Cattlemen’s Beef Association, 303/694-0305
Michele Peterson Murray, National Cattlemen’s Beef Association, 303/694-0305
National Cattlemen’s Beef Association: February 2006
This information is funded by the Beef Checkoff through the Cattlemen’s Beef Board and NCBA’s Federation of State Beef Councils.
Source: http://www.beefretail.org/prodMAPUsingCarbonMonoxideFactSheet.aspx
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