Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce

Abstract

Modified Atmosphere Packaging and related technologies are increasingly used to extend shelf-life of fresh produce. This paper reviews the effect of such technology on the spoilage microbiological flora and food-borne pathogens which may be present in produce and also on the organoleptic properties of the product.

Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres

“…3), with the eventual production of substances with inhibitory effect against to L. monocytogenes. Earlier, Nissen et al (2000) observed that for very high CO 2 concentrations (60%), the development of L. monocytogenes in MAP beef was inhibited at 4 C, while Fraqueza et al (2006) obtained similar results when they packaged turkey meat in both modified atmospheres 50%CO 2 /50%N 2 and 50%CO 2 /50%Air, and stored it at both 0 and 7 C. According to Phillips (1996) storing bovine meat of normal pH in a CO 2 atmosphere efficiently inhibits L. monocytogenes. Even with a brief exposition of the fresh meat of 3 h to the gas, he verified a delay of the lag-phase for longer than 74 h Bennik, Smid, and Rombouts (1995) explained that, when L. monocytogenes is exposed to high concentrations of CO 2 , inhibition takes place because of two mechanisms: acidification of the food matrix and a direct inhibitory effect.…”

“…Furthermore, our results are in agreement to those of Fraqueza et al (2006) who verified a slight decrease in L. monocytogenes inoculated in raw turkey meat when packaged also in low O 2 -permeability film under MAP 50%N 2 /50%CO 2 and stored at 0 C. In this particular work, other factors that may have contributed to the decrease in L. monocytogenes observed in VP/ MAP could have been the high gas-to-meat ratio (3:1) for the small meat sample used in the package (~5 g). Generally, under anaerobic MAP, lactic acid bacteria have shown to be effective in inhibiting the growth of pathogenic bacteria such as L. monocytogenes in meat (Phillips, 1996). Nychas et al (1998) showed that the availability of Fig.…”

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

“…Over the past two decades, modified atmosphere packaging (MAP) has attracted the attention of researchers as a practical technique for retaining the quality of various food products in addition to meeting the increased demand of customers for fresh and preservative-free food (Piergiovanni et al 1993;Phillips 1999;Floros and Nielsen 2000). Furthermore, it has a number of advantages, such as quality retention of fresh products, image improvement of the product, extension of shelf life, and minimum use of additives and preservatives (Garabal et al 2010).…”

Folhas de alface lisa (Lactuca sativa) minimamente processadas armazenadas em atmosfera modificada: análises físicas, químicas e físico-químicas

“…A embalagem com atmosfera modificada (AM) em combinação com a refrigeração constituem uma crescente técnica de preservação de VMP [4] visando manter os produtos em atmosfera com reduzido teor de O 2 e enriquecida com CO 2 [1], minimizando a deterioração do VMP. Os principais gases utilizados nas AMs são O 2 , N 2 e CO 2 [11]. A escolha é influenciada pela flora microbiana capaz de crescer no produto, a sensibilidade do produto ao O 2 e CO 2 e a estabilidade da coloração.…”

“…Somente um sistema de manuseio integrado e completo permite um excelente controle sobre os fatores de qualidade [12]. Entre as hortaliças mais vendidas para o consumo in natura está a alface (Lactuca sativa), muito utilizada no consumo doméstico, nas cadeias de fast foods e restaurantes comerciais [7,11], por isso o objetivo do estudo foi avaliar a eficiência do processamento mínimo de folhas de alface de maneira que as tornassem mais seguras ao consumo mantendo sua boa qualidade quanto às características físi-cas, químicas e físico-químicas. …”