FDA Reinforces Safety of Carbon Monoxide in Modified-Atmosphere Packaging

After the consumer press recently brought the issue of carbon monoxide (CO) use in modified-atmosphere packaging (MAP) for meat and tuna to a boil, FDA felt compelled to hold a media teleconference briefing yesterday to cool any unfounded rumors and fears.

Laura Tarantino, Ph.D., director, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, led the briefing. She immediately noted that the MAP method, which maintains red coloring in packaged meat and tuna, faced extensive testing before FDA granted it GRAS status in 2002 (see www.cfsan.fda.gov/~rdb/opa-g083.html). This MAP method also typically includes carbon dioxide and nitrogen in the packaged, sealed environment.

Over time, exposure to oxygen turns the flesh of meat and fish brown. The presence of CO in the packaging turns the brown flesh back to red, thereby maintaining an appealing color for the consumer; MAP does not affect odor. Meats not outfitted with MAP must often face removal from fresh displays before food-safety issues arise due to the brown coloring from oxidation. This negatively influences consumer-buying decisions and costs retailers nearly $1 billion in lost revenue every year, as noted by the National Cattlemen's Beef Association in their analysis of the technique in 2003 (see http://www.beef.org/uDocs/ACF13DD.pdf).

The primary concern raised by opponents of the practice is that the red color will mask spoiled meat. However, if the product has been handled in an appropriate manner and industry-approved shelf life guidelines are followed, the only difference between a product outfitted with MAP and a standard product is aesthetic coloring.

As Tarantino indicated in yesterday's media briefing, this issue will likely face further scrutiny, including possible labeling measures, before all is said and done.