Astudy at the Karolinska Institute in Sweden showed that the growth of staphylococci was 1,000 times higher when the bacteria were exposed to normal air for 24 hours, compared with exposure to air saturated with 100 percent CO2.
CO2 has been used in food packaging since the 1930’s, because of its antibacterial effect, which prevents disease-causing bacteria from growing. Bread, cheese, chicken, and coffee, are some of the products that have 100 percent carbon dioxide added inside the packaging.
Low levels of CO2 increases risk of infection
When our breathing is impaired the CO2-levels in our body drop, which creates a favorable environment for bacterial growth and higher risk of infection.
|Study carbon dioxide and bacterial growth|
|Title||Carbon dioxide inhibits the growth rate of Staphylococcus aureus at body temperature”|
|Journal||Surg Endosc. 2005 Jan;19(1):91-4. Epub 2004 Nov 11.|
|Authors||Olsen KD, Kern EB, Westbrook PR.|
Since the 1930s, carbon dioxide (CO(2)) has been combined with cold storage for the preservation of food. However, its use for the prevention of surgical wound infection was long considered to be impractical. Now CO(2) is widely used during laparoscopic procedures, and a method has been developed to create a CO(2) atmosphere in an open wound. The aim of this study was to investigate the effect of CO(2) on the growth of Staphylococcus aureus at body temperature.