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Food Gases in the Industry: Chemical and Physical Features

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Chemistry and Hygiene of Food Gases

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

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Abstract

Gases intended for food-related applications are ‘volatile’ agents. Each food gas has to be produced by authorised companies which should be registered as food business operator in the European Union. As a result, gases intended for food-related applications need to be specifically traceable, similarly to food components. Moreover, the safe use (and related health consequences) of gaseous products and mixtures have to be shared between the final user and all other interested ‘stakeholders’ of the food chain (also with reference to possible food fraud episodes). In addition, the possible mixing of different food gases does not constitute reason for diminishing regulatory and legal responsibilities. With concern to physical and chemical features, and according to the main regulatory document ruling food gases in the European Union, food gases may be subdivided as foaming agents, packaging gases, propellants, or raising substances, although another classification may consider their physical and chemical features when used. This chapter discusses chemical and physical features of commonly used food gases in the food and food packing industries.

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Abbreviations

Ar:

Argon

CO2:

Carbon dioxide

CO:

Carbon monoxide

EFSA:

European food safety authority

EU:

European Union

FBO:

Food business operator

FG:

Food gas

HACCP:

Hazard analysis and critical control points

H2:

Hydrogen

MAP:

Modified atmosphere packaging

N2:

Nitrogen

O2:

Oxygen

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Authors and Affiliations

  1. Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy

    Pasqualina Laganà, Giovanni Campanella, Paolo Patanè & Santi Delia

  2. University Hospital Santa Maria della Misericordia, Udine, Italy

    Maria Assunta Cava

  3. Al-Balqa Applied University, Al-Salt, Jordan

    Salvatore Parisi

  4. Territorial Office of Messina, Italian Ministry of Health, Messina, Italy

    Maria Elsa Gambuzza

  5. Department of Medical, Surgical Sciences and Advanced Technologies “GF Ingrassia”, University of Catania, Catania, Italy

    Maria Anna Coniglio

Authors
  1. Pasqualina Laganà
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  2. Giovanni Campanella
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  3. Paolo Patanè
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  4. Maria Assunta Cava
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  5. Salvatore Parisi
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  6. Maria Elsa Gambuzza
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  7. Santi Delia
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  8. Maria Anna Coniglio
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Laganà, P. et al. (2019). Food Gases in the Industry: Chemical and Physical Features. In: Chemistry and Hygiene of Food Gases. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-35228-8_3

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