Carbon Monoxide Treated To Retain Color
What is Carbon Monoxide Treated To Retain Color?
Carbon monoxide is a gas used to treat certain fish and seafood products, like tilapia, to help them retain their fresh red color during processing and storage. It is not intended to remain in the final food product. The gas is applied in a controlled environment.
Is Carbon Monoxide Treated To Retain Color a major allergen?
Not a major allergen.
What is Carbon Monoxide Treated To Retain Color used for?
Carbon monoxide is used as a processing aid to prevent color fading in fish and seafood.
Is Carbon Monoxide Treated To Retain Color safe?
The U.S. Food and Drug Administration (FDA) has not approved carbon monoxide as a direct food additive.
Why it's used
Carbon monoxide is used as a processing aid to prevent color fading in fish and seafood. It helps maintain a desirable pink or red appearance, making the product look fresher to consumers. It is most often found in frozen fish fillets.
Health notes
The U.S. Food and Drug Administration (FDA) has not approved carbon monoxide as a direct food additive. However, it is permitted as a processing aid for certain seafood under specific conditions. International bodies like JECFA have evaluated its use. Evidence suggests that when used as intended, residual levels in food are very low and not a health concern.
Allergen info
Not a major allergen.
Foods that contain Carbon Monoxide Treated To Retain Color
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