International Science Community Association Research Journal of Recent Sciences 2277 - 2502 4 ISC-2014 2015 -----Select---- 2 Quantitative Analysis of Carbon Monoxide in Frozen Foods 76 80 EN Pravin Dahiphale 1 WE Deppt., CTAE, MPUAT, Udaipur, INDIA P.K.Singh 2 SWE Deppt., CAET, Dapoli, INDIA Kothari Mahesh 3 Kishor Gharde 4 Sagarika Swain 1 Kerala University of Fisheries and Ocean Studies (KUFOS), P.O. Panangad, Kochi, Kerala, INDIA Shyama S. 2 Dinesh K. 3 Sreenath V.R. 4 Adnankhan Golandaj 5 aj 6 Bhojiya A.A. 1 Department of Biotechnology, Mohanlal Sukhadia University, Udaipur-313001, Rajasthan, INDIA Joshi H. 2 P.M. Ingle 1 Department of Irrigation & Drainage Engineering, DBSKKV, Dapoli, MS, INDIA S.E.Shinde 2 AICRP on Water Management, DBSKKV, Dapoli, MS, INDIA M.S. Mane 3 Thokal R.T. 4 Ayare B.L. 5 Sharma Madhu 1 Department of Zoology, Guru Nanak Dev University Amritsar, 143005 Punjab, INDIA Chadha Pooja 2 Obaroh I.O. 1 Department of Biological Sciences, Kebbi State University of Science and Technology Aliero, NIGERIA Keta J.N. 2 Department of Pure and Applied Chemistry, Kebbi State University of Science and Technology Aliero, NIGERIA Elinge M. 3 Department of Biochemistry Kebbi State University of Science and Technology Aliero, NIGERIA Nwaogu J 4 Adnankhan Golandaj 1 Department of Aquaculture, School of Aquaculture and Biotechnology, KeralaUniversity of Fisheries and Ocean Studies (KUFOS), P.O. Panangad, Kochi, Kerala, INDIA Shyama S. 2 Dinesh K. 3 Sreenath V.R. 4 Sagarika Swain 5 iSumit Nandi 1 Department of Chemistry, Narula Institute of Technology, Agarpara, Kolkata-700109, West Bengal, INDIA Bhattacharyya Rupa 2 Ravi S 1 Department of Electronics, Mangalore University, Mangalagangotri 574199, Karnataka, INDIA Khan A.M. 2 Sure Naveen 1 Department of Civil Engineering, National Institute of Technology, Rourkela-769008, INDIA Patel Asha 2 Jena Biswajit 3 Ghosh ManojKumar 1 Faculty of life science, Department of Biotechnology, AKS University, Satna, MP, INDIA Kumar Samit 2 Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, INDIA Ghosh UttamKumar 3 Chauhan Amit 1 Amity Institute of Forensic Sciences, Amity University, Sec-125, Noida, UP, INDIA Singh Jyoti 2 National Institute of Criminology and Forensic Sciences, Outer ring Road, Rohini-3, INDIA Singh KushwahaK.P. 3 Soni S. 1 The Institute of Science, Mumbai INDIA Andhare V.V. 2 > Research Paper 2014 11 29 2015 -----Select---- 2 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. Copyright@ International Science Community Association