Food Safety Interventions Information
Click on the links below to access information on interventions available at each stage of the meat production process
Contents Page | Introduction to Interventions | On Farm | Processing - hide on | Processing - hide off | Chilling | Packaging or Retail |
Carbon Dioxide
Carbon dioxide (CO 2) is a colourless, odourless, tasteless and non-flammable gas. The inhibitory effect of CO 2 on spoilage microorganisms and pathogens has been well documented. At the meat surface, CO 2 penetrates the cells, inhibits bacterial enzymes and also disrupts the cell membrane. The inhibitory effect of CO 2 increases as temperature decreases, as the gas becomes more soluble, and the use of increased pressure will improve the penetration of CO 2 into the cells
Download more information on Carbon Dioxide
INTERVENTION SUMMARY | |
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Location |
Packaging |
Intervention Type |
Gas flush of packaged product |
Treatment Time |
During Storage |
Regulations |
Accepted worldwide |
Effectiveness |
Fair to good |
Likely Cost |
CO 2 is cheap. The high pressure CO 2 equipment is still under development but will most probably be expensive due to the product and the associated risks |
Value for Money |
Good |
Plant or Process Changes |
Many plants already use CO 2 in MAP retail packs to improve storage life High Pressure processing system may require space |
Environmental Impact |
CO 2 is naturally present in air, so little impact |
Occupational Health and Safety |
High CO 2 levels can cause suffocation, the area would need to be well ventilated |
Advantages |
CO 2 is cheap and safe |
Disadvantages or Limitations |
The high pressure equipment is still under development Works well in MAP packaging but would be much harder to control in larger pack sizes (such as sides or quarters) If used in large quantities would have OH&S implications |
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