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Food Gases: Classification and Allowed Uses

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Book cover Chemistry and Hygiene of Food Gases

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

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Abstract

Food gases are supplied to the food industry as additives, support or in contact with food ingredients. Consequently, these gases must respect very strict standards in order to come into contact with foodstuffs and therefore in order to ensure food security. In particular, they must comply with precise rules on labelling, purity and hygiene criteria. The relevant legislation was inspired by the White Paper on Food Safety, published in 2000 by the European Commission which has defined the environmental, public health, animal health and consumer protection as joint objectives, freedom of competition. The Regulation (EC) No 178/2002 defines a food as any substance produced, processed or distributed to be ingested, or reasonably expected to be ingested. Food gases are used in the food industry in different applications. This chapter considers the role of food gases in Europe on the regulatory ground with several observations concerning basic features, food safety approaches, classifications and conditions for use.

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Abbreviations

EU:

European Union

FBO:

Food business operator

FG:

Food gas

HACCP:

Hazard analysis and critical control points

HARPC:

Hazard analysis and risk-based preventive controls

MSDS:

Material safety data sheet

MAP:

Modified atmosphere packaging

NVOC:

Non-volatile organic carbon

RASFF:

Rapid alert system for food and feed

VOC:

Volatile organic carbon

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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

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  1. Pasqualina Laganà
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Laganà, P. et al. (2019). Food Gases: Classification and Allowed Uses. In: Chemistry and Hygiene of Food Gases. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-030-35228-8_1

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