Advances in modified-atmosphere packaging

The ability of modified-atmosphere packaging (MAP) to extend the shelf-life of foods has been recognised for many years. In the 1920s, work at the Low Temperature Research Station, in Cambridge, UK, showed that the shelf-life of apples could be increased by storing them in atmospheres containing lowered levels of oxygen and increased levels of carbon dioxide, and in the 1930s beef carcases were transported in atmospheres containing carbon dioxide, which approximately doubled the storage life previously obtained. In the United Kingdom it was the retail chain of Marks & Spencer in 1979 that paved the way for Britain’s pre-eminence today in the world marketplace for modified-atmosphere products, with its test launch of MAP meat (Parry, 1993). Since then there has been a marked expansion in the use and market share of MAP, partly as a result of the increasing consumer demand for fresh and chilled convenience foods containing fewer preservatives. This has led to a significant increase in the range of products packaged in modified atmospheres. Today, foods packaged in modified atmospheres include raw and cooked meats, poultry and fish, vegetables and fruit, fresh pasta, cheese, bakery products, potato crisps, coffee and tea.

[1]  I. Alli.  Quality control of MAP products , 1993 .

[2]  A. Grandison,et al.  Extension of the shelf life of fresh minced chicken meat by electron beam irradiation combined with modified atmosphere packaging , 1993 .

[3]  C. Wang,et al.  Modified atmosphere packaging of fruits and vegetables. , 1989, Critical reviews in food science and nutrition.

[4]  J. Marchello,et al.  Growth of Salmonella typhimurium and Mesophilic Organisms on Beef Steaks as Influenced by Type of Packaging 1, 2. , 1982, Journal of food protection.

[5]  J. Regenstein,et al.  Extending Shelf‐Life of Fresh Wet Red Hake and Salmon Using CO2‐O2 Modified Atmosphere and Potassium Sorbate Ice at 1°C , 1982 .

[6]  J. J. Licciardello,et al.  Effect of Some Potentially Synergistic Treatments in Combination with 100 Krad Irradiation on the Iced Shelf Life of Cod Fillets , 1984 .

[7]  D. Kautter,et al.  SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT FRESH FISHERY PRODUCTS PACKAGED UNDER MODIFIED ATMOSPHERES: A REVIEW , 1991 .

[8]  Theodore P. Labuza,et al.  APPLICATIONS OF “ACTIVE PACKAGING” FOR IMPROVEMENT OF SHELF‐LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF‐LIFE FOODS , 1989 .

[9]  J. P. Smith,et al.  Microbiological changes and shelf life of MAP, irradiated fresh pork , 1992 .

[10]  D. A. Stuiber,et al.  Using A New Measure To Define Shelf Life Of Fresh Whitefish , 1986 .

[11]  J. Hotchkiss,et al.  Growth of Listeria monocytogenes Scott A, serotype 4 and competitive spoilage organisms in raw chicken packaged under modified atmospheres and in air. , 1990, International journal of food microbiology.

[12]  R. W. Nelson,et al.  Use of Laminated High and Low Density Polyethylene Flexible Packaging to Store Trout ( Salmo Gairdneri ) in a Modified Atmosphere. , 1987, Journal of food protection.

[13]  B. Day.  Fruit and vegetables , 1993 .

[14]  J. Regenstein.  THE SHELF-LIFE EXTENSION OF HADDOCK IN CARBON DIOXIDE-OXYGEN ATMOSPHERES WITH AND WITHOUT POTASSIUM SORBATE , 1982 .

[15]  J. Farber,et al.  Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review 1. , 1991, Journal of food protection.

[16]  B. Ooraikul,et al.  Further Research in Modified Atmosphere Packaging , 1991 .

[17]  Roy E. Martin,et al.  Modified atmosphere packaging of seafood. , 1990, Critical reviews in food science and nutrition.

[18]  T. Eklund,et al.  Microculture model studies on the effect of various gas atmospheres on microbial growth at different temperatures. , 1983, The Journal of applied bacteriology.

[19]  Karen L. Dodds,et al.  Shelf life extension and microbiological safety of fresh meat — a review , 1991 .

[20]  R. Grodner,et al.  Extension of shelf-life of iced fresh channel catfish fillets using modified atmospheric packaging and low dose irradiation. [Ictalurus punctatus] , 1989 .

[21]  J. Greengrass.  Films for MAP of foods , 1993 .

[22]  C. Genigeorgis,et al.  Predicting the Safe Storage of Fresh Fish Under Modified Atmospheres with Respect to Clostridium botulinum Toxigenesis by Modeling Length of the Lag Phase of Growth. , 1990, Journal of food protection.

[23]  Paul Tobback,et al.  Modelling the influence of temperature and carbon dioxide upon the growth of Pseudomonas fluorescens , 1993 .

[24]  M. Reichel,et al.  Growth of the cold-tolerant pathogens Yersinia enterocolitica, Aeromonas hydrophila and Listeria monocytogenes on high-pH beef packaged under vacuum or carbon dioxide , 1989 .

[25]  J. Hotchkiss,et al.  Effect of an elevated level of carbon dioxide containing atmosphere on the growth of spoilage and pathogenic bacteria at 2, 7, and 13 C. , 1986, Poultry science.