Fact Sheet: Modified Atmosphere Packaging Using Carbon Monoxide (Revised - 2/24/2006)
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 enhance shelf life. From salad mixes to bottled water, 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 permitted 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 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 had no questions regarding the safety of carbon monoxide intended for use in modified atmosphere packaging.
FDA has reviewed the use of carbon monoxide in packaging a number of times since the late 1990s and, on every occasion, has agreed that it can be classified as Generally Recognized as Safe (GRAS). Carbon monoxide (CO) in modified atmosphere 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. FSIS does not require labeling for modified atmosphere gases, including carbon monoxide. 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. Carbon monoxide was successfully used in fresh meat packaging in Norway for nearly 20 years, though its use recently was discontinued for reasons not related to safety.
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 allowed 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” does not change the consumer’s ability to determine the freshness of their beef products. 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 suitable 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 the Federation of State Beef Councils.
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