Metodo gascromatografico per la determinazione del monossido di carbonic in confezioni alimentari

The European Legislation considers the gases used for modified atmosphere as additives and carbon monoxide is not included in the list of approved gases. However, in some cases this gas is illegitimately used in meat product packaging in order to prolong the persistence of red colour, In this work, a gaschromatographic method for the detection and quantification of carbon monoxide was validated and some quality parameters of the method were determined: calibration, repeatability, sensibility (s = 218.42 ua/μL), revealability and quantification limits (Idr = 0.32 μL, Idq = 0.95 μL respectively), peak resolution (Rs = 1.2), Different samples of meat (horse, beef, pork, fish) packaged in modified atmosphere were purchased in retail market and analysed by the tested method. The results showed the presence of CO in some packages of horsemeat, revealing a serious case of food adulteration.