Grade - Active
Posted 07 August 2014 - 08:26 PM
Does anyone have any literature about carbon monoxide exposure to fresh produce? I know its a natural part of respiration in plants...but I'm looking for a case study or something about accidental exposure from a source other than the plant itself.
Limits:
effects on quality
effects food safety
etc.
Edited by Supply Chain Food Safety, 07 August 2014 - 09:01 PM.
Grade - FIFSQN
Posted 09 August 2014 - 04:00 AM
Do you mean Carbon Dioxide exposure?
4.7.2 The effect of carbon dioxide on respiration. Poor ventilation of produce because of restricted air supply leads also to the accumulation of carbon dioxide around the produce. When the concentration of this gas rises to between I and 5 percent in the atmosphere, it will quickly ruin produce by causing bad flavours, internal breakdown, failure of fruit to ripen and other abnormal physiological conditions. Thus, the proper ventilation of produce is essential.
Regards,
Tony
FSSC 22000 Food Safety Management System for Food Manufacturers Version 6 Implementation Package Out Now !
SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
SQF Implementation Package for Food Manufacturers Edition 9
Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. Available on Demand.
Practical Internal Auditor Training for Food Operations - On Demand.
Grade - Active
Posted 11 August 2014 - 11:14 AM
I meant carbon monoxide...
Grade - SIFSQN
Posted 11 August 2014 - 11:44 AM
Presuming we are talking about CO use in packaging here?
If so.....there is a rather biased view of co-map here http://documents.foo...onoxide_web.pdf
and a nice book here with lots of technical info if you can get hold of one (it's from 2007!)
hope this helps
Mike
Grade - SIFSQN
Posted 11 August 2014 - 12:00 PM
and (for sake of completeness) .............a biased view on CO-map from the 'other side'
http://www.meatami.c...tAction/i/60863
Mike
Grade - FIFSQN
Posted 11 August 2014 - 12:28 PM
Dear Mike Green,
Fascinating stuff but maybe OT since the OP specified fresh produce, ie probably fruit / vegetables.
But you never know here 
Or elsewhere for that matter.
Rgds / Charles.C
Kind Regards,
Charles.C
Grade - SIFSQN
Posted 11 August 2014 - 01:52 PM
yeah-didn't pick up on that (wasn't awake!)-just 'saw' CO-map and thought 'meat'!
I'm aware of a few studies from 'way-back when' on CO and fruit preservation-but nothing current
Guessing that it's just not an improvement on carbon dioxide-so no one has bothered? Packaging fresh fruit & vegetables Danish Technological Institute
In the old 'keeping meat red' stakes though.........a different story!
Mike
MAP-Poster-Guide-2014.pdf 3.03MB
8 downloads
|
Thanked by 1 Member:
|
|
0 members, 1 guests, 0 anonymous users
