Model for Estimating CO2 Concentration in Package Headspace of Microbiologically Perishable Food

Levels of carbon dioxide gas, a metabolite of microbial growth, have been reported to parallel the onset of microbial spoilage and may be used as a convenient index for a packaged food’s shelf life. This study aimed to establish a kinetic model of CO2 production from perishable food for the potential use for shelf life control in the food supply chain. Aerobic bacterial count and package CO2 concentration were measured during the storage of seasoned pork meat at four temperatures (0, 5, 10 and 15 o C), and their interrelationship was investigated to establish a mathematical model. The microbial growth at constant temperature was described by using model of Baranyi and Roberts. CO2 production from the stored food could be explained by taking care of its yield and maintenance factors linked to the microbial growth. By establishing the temperature dependence of the microbial growth and CO2 yield factor, CO2 partial pressure or concentration in package headspace could be estimated to a limited extent, which is helpful for controlling the shelf life under constant and dynamic temperature conditions. Application and efficacy of the model needs to be improved with further refinement in the model.