000070239 001__ 70239 000070239 005__ 20190709135547.0 000070239 0247_ $$2doi$$a10.3390/foods7020012 000070239 0248_ $$2sideral$$a105218 000070239 037__ $$aART-2018-105218 000070239 041__ $$aeng 000070239 100__ $$aDjenane, D. 000070239 245__ $$aCarbon Monoxide in Meat and Fish Packaging: Advantages and Limits 000070239 260__ $$c2018 000070239 5060_ $$aAccess copy available to the general public$$fUnrestricted 000070239 5203_ $$aDue to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods'' shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising area of research, but much remains to be known regarding the use of unconventional gases such carbon monoxide (CO). The use of CO for meat and seafood packaging is not allowed in most countries due to the potential toxic effect, and its use is controversial in some countries. The commercial application of CO in food packaging was not then considered feasible because of possible environmental hazards for workers. CO has previously been reported to mask muscle foods'' spoilage, and this was the primary concern raised for the prohibition, as this may mislead consumers. This review was undertaken to present the most comprehensive and current overview of the widely-available, scattered information about the use of CO in the preservation of muscle foods. The advantages of CO and its industrial limits are presented and discussed. The most recent literature on the consumer safety issues related to the use of CO and consumer acceptance of CO especially in meat packaging systems were also discussed. Recommendations and future prospects were addressed for food industries, consumers and regulators on what would be a "best practice" in the use of CO in food packaging. All this promotes high ethical standards in commercial communications by means of effective regulation, for the benefit of consumers and businesses in the world, and this implies that industrialized countries and members of their regulatory agencies must develop a coherent and robust systems of regulation and control that can respond effectively to new challenges. 000070239 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000070239 590__ $$a3.011$$b2018 000070239 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 135 = 0.259$$c2018$$dQ2$$eT1 000070239 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/publishedVersion 000070239 700__ $$0(orcid)0000-0003-2205-6913$$aRoncales, P.$$uUniversidad de Zaragoza 000070239 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000070239 773__ $$g7, 2 (2018), 12 [34 pp]$$pFoods$$tFoods$$x2304-8158 000070239 8564_ $$s786173$$uhttps://zaguan.unizar.es/record/70239/files/texto_completo.pdf$$yVersión publicada 000070239 8564_ $$s109770$$uhttps://zaguan.unizar.es/record/70239/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000070239 909CO $$ooai:zaguan.unizar.es:70239$$particulos$$pdriver 000070239 951__ $$a2019-07-09-12:09:36 000070239 980__ $$aARTICLE