Gases Used in Food Quality and Safety Monitoring
Effective monitoring of food is crucial in maintaining high standards throughout production, storage, and distribution. Behind the scenes, dedicated individuals work tirelessly to ensure the freshness and safety of the food we consume. Gases play a vital yet often unnoticed role in upholding these standards. This article explores the use of gases in food quality and safety monitoring, highlighting how they directly contribute.
Oxygen
Oxygen is a critical component for the survival of aerobic microorganisms, something you don’t want in your food. You can create packaging systems designed to extend the shelf life of perishable products by controlling and monitoring oxygen levels using calibration gases. Modified Atmosphere Packaging (MAP) is a game-changer in maintaining the freshness of produce and preventing microbial growth.
Carbon Dioxide
CO2 brings the starkest benefits in processes like MAP, where it replaces oxygen and slows down the deterioration of food. It also acts as a natural antimicrobial agent, preventing the growth of certain pathogens. Scientists also monitor CO2 levels by using calibration gases to ensure the effectiveness of meat chilling and freezing processes, which affect the product’s taste, texture, and overall quality.
Nitrogen
Nitrogen acts as a preservative and an anti-oxidant in the packaging of snack foods, nuts, cereals, and bakery products to displace oxygen from packaging materials. The absence of oxygen in the packaging prevents the growth of aerobic spoilage microorganisms and delays the onset of rancidity in fatty foods.
Ethylene
Known as the “ripening hormone,” ethylene is pivotal for the fruit category. Low-level monitoring is crucial as it dictates the ripening process. Too much ethylene can lead to rapid softening and overripeness, while inadequate levels will result in under-ripened, unsalable produce.
Sulfur Dioxide
While potentially hazardous in large quantities, sulfur dioxide in small doses can inhibit the growth of bacteria, yeasts, and molds. Companies most commonly use it in the preservation of dried fruits, wine, and beer since they can carefully regulate its levels according to region-specific regulations.
Applications in Food Industry
These gases are present throughout the entire journey of food, from farm to fork—from production and processing to packaging and delivery. These gases in food quality and safety monitoring are essential for ensuring that foods reach consumers in optimal condition.
This form of matter is crucial in the food industry, whether it’s the gas that food processors use directly on the products or the ones used to calibrate those gases. MESA Gas is here to help if you need calibration gases for any step within this process. We create pure gases that are perfect for ensuring the gases you use are up to regulation standards.