Editing Carbon monoxide (section)

====Food science====
Carbon monoxide is used in [[modified atmosphere]] packaging systems in the US, mainly with fresh meat products such as beef, pork, and fish to keep them looking fresh. The benefit is two-fold: carbon monoxide protects against microbial spoilage and it enhances the meat color for consumer appeal.<ref name="Van Rooyen">{{Cite journal|last1=Van Rooyen|first1=Lauren Anne|last2=Allen|first2=Paul|last3=O'Connor|first3=David I.|date=October 2017|title=The application of carbon monoxide in meat packaging needs to be re-evaluated within the EU: An overview|journal=Meat Science|language=en|volume=132|pages=179–188|doi=10.1016/j.meatsci.2017.03.016|pmid=28465017|doi-access=free}}</ref> The carbon monoxide combines with [[myoglobin]] to form carboxymyoglobin, a bright-cherry-red pigment. Carboxymyoglobin is more stable than the oxygenated form of myoglobin, oxymyoglobin, which can become oxidized to the brown pigment [[metmyoglobin]]. This stable red color can persist much longer than in normally packaged meat. Typical levels of carbon monoxide used in the facilities that use this process are between 0.4% and 0.5%.<ref name="Van Rooyen" />

The technology was first given "[[generally recognized as safe]]" (GRAS) status by the [[U.S. Food and Drug Administration]] (FDA) in 2002 for use as a secondary packaging system, and does not require labeling. In 2004, the FDA approved CO as primary packaging method, declaring that CO does not mask spoilage odor.<ref name="Meatsci2005_eilert">{{Cite journal|author=Eilert EJ|year=2005|title=New packaging technologies for the 21st century|journal=Journal of Meat Science|volume=71|issue=1|pages=122–127|doi=10.1016/j.meatsci.2005.04.003|pmid=22064057}}</ref> The process is currently unauthorized in many other countries, including Japan, [[Singapore]], and the [[European Union]].<ref>{{Cite news|date=November 14, 2007|title=Proof in the Pink? Meat Treated to Give It Fresh Look|agency=ABC News|url=https://abcnews.go.com/GMA/Consumer/Story?id=3863064&page=1|access-date=May 5, 2009}}</ref><ref>{{Cite book|url=http://www.meatami.com/ht/a/GetDocumentAction/i/40141|title=Carbon Monoxide in Meat Packaging: Myths and Facts|publisher=American Meat Institute|year=2008|access-date=May 5, 2009|archive-url=https://web.archive.org/web/20110714064101/http://www.meatami.com/ht/a/GetDocumentAction/i/40141|archive-date=2011-07-14|url-status=dead}}</ref><ref>{{Cite web|title=CO in packaged meat|url=http://www.carbonmonoxidekills.com/packages_meat.htm|url-status=dead|archive-url=https://web.archive.org/web/20100926055707/http://www.carbonmonoxidekills.com/packages_meat.htm|archive-date=September 26, 2010|access-date=May 5, 2009|publisher=Carbon Monoxide Kills Campaign}}</ref>