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Quantitative Analysis of Carbon Monoxide in Frozen Foods

Author Affiliations

  • 1The Institute of Science, Mumbai INDIA

Res. J. Recent Sci., Volume 4, Issue (ISC-2014), Pages 76-80, (2015)


Carbon monoxide is used as a preservative in food to extend its freshness for a longer duration. Carbon monoxide is not harmful at small concentrations for humans and is present in minute quantities as a component of metabolism. But repeated exposure to Carbon Monoxide can have harmful effects like headaches, dizziness, nausea, vomiting, fatigue, unconsciousness, collapse and finally death. As the frozen foods are regularly consumed worldwide and frozen fish, frozen chicken, etc being the common and most preferred foods, the consumption of frozen foods is abundant. Hence the study was undertaken to quantitatively analyse the Carbon Monoxide present in frozen food using Gas Chromatography. To obtain standard readings, fresh samples were also analysed. The results showed that the fresh samples of food had approximately 145-150ng/gm of Carbon Monoxide while the levels of Carbon Monoxide in frozen food samples was found to be slightly above 1µg/gm.


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