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.
Safety profile
No ADI has been set: the EU Scientific Committee for Food (1990) considered an ADI unnecessary for packaging gases and propellants, and EFSA's 2025 re-evaluation concluded that oxygen used as a food additive does not raise a safety concern. It is 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).
Sources
- EFSA FAF Panel: Re-evaluation of oxygen (E 948) and hydrogen (E 949) as food additives (2025) — European Food Safety Authority (EFSA Journal), 2025. Safety conclusion; no ADI needed; high-oxygen packaging of meat
- Commission Regulation (EU) No 1129/2011: Union list of food additives (Annex II to Reg. 1333/2008), as adopted — European Union (text via legislation.gov.uk, The National Archives), 2011. EU authorisation at quantum satis, including foods for infants and young children
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.