Oxygen
The short version
A packaging gas — the air component that keeps fresh meat bright red on retail display.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Industrially separated from atmospheric air by cryogenic distillation or pressure-swing adsorption. Air is 21% oxygen — production is essentially limitless.
How it's used
Used as the bright-red-meat packaging atmosphere — high-O2 modified atmosphere keeps myoglobin in the oxymyoglobin (bright red) form for retail display. Also used in some fresh-fish, pre-packed-lettuce, and ready-meal MAP applications where some oxygen tolerance is needed.
Safety profile
ADI not specified — a normal atmospheric component essential for human life. The packaging-gas use does not raise dietary or health concerns; however, the high-O2 environment in fresh meat packaging accelerates lipid oxidation and reduces shelf life (the bright-red color is bought at a cost).
Physical & chemical properties
Colorless, odorless gas at standard conditions. Supports combustion (industrial-safety concern, not food). Modest water solubility.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.