Question

Carbon dioxide is used due to which of its property in food packages?

(a) Anti-collapse property

(b) Filling property

(c) Antimicrobial property

(d) Ethylene displacing property

The question was asked during a job interview.

This is a very interesting question from Modified & Controlled Packaging Techniques in chapter Modern Packaging Techniques of Food Packaging Technology

Answer 1

Right option is (c) Antimicrobial property

Easiest explanation: Carbon dioxide is responsible for the bacteriostatic and fungistatic effect in MA packaged food. It retards the growth of moulds and aerobic bacteria. The inhibitory effect of carbon dioxide to micro-organisms is increased as the temperature is lowered because of increased solubility.