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Carbon Dioxide

Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water - therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. When CO2 is required to control bacterial and mould growth, a minimum of 20% is recommended.

Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water - therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. When CO2 is required to control bacterial and mould growth, a minimum of 20% is recommended.

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