Carbon monoxide, remain exstock in our inventory, available in 10liter & 47liter cylinders, ready in 99.99% purity. We do have ready regulators for most of the applications too. 

Carbon monoxide is adopted in high value seafood supply chain industry, to maintain its freshness. As we northern Malaysia is a mainhub of seafood exporting center, CO is one of the important elements selected to full fill certain needs globally. 

Carbon monoxide (CO) is sometimes used in modified atmosphere packaging for seafood, particularly tuna, to preserve its red color. While the U.S. Food and Drug Administration (FDA) considers this process safe for consumption, it is controversial and banned in many countries because it can mislead consumers by masking signs of spoilage. 
Why carbon monoxide is used in seafood packaging
The primary reason for treating seafood with carbon monoxide is to stabilize its color. 

• Maintains red color: When meat and fish are exposed to oxygen, a natural process of oxidation occurs that causes the pigment myoglobin to turn brown, which consumers often associate with old or spoiled food.
• Forms stable bond: Carbon monoxide reacts with myoglobin to form a stable, cherry-red complex called carboxymyoglobin.
• Prolongs fresh appearance: The resulting bright red or pinkish color can last much longer than the product's actual microbiological shelf life, keeping the seafood looking "fresh" for longer. The treatment is often referred to as "tasteless smoke".