Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review

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Abstract
Modified-atmosphere packaged (MAP) foods have become increasingly more common in North America, as food manufacturers have attempted to meet consumer demands for fresh, refrigerated foods with extended shelf life. Although much information exists in the general area of MAP technology, research on the microbiological safety of these foods is still lacking. The great vulnerability of MAP foods from a safety standpoint is that with many modified atmospheres containing moderate to high levels of carbon dioxide, the aerobic spoilage organisms which usually warn consumers of spoilage are inhibited, while the growth of pathogens may be allowed or even stimulated. In the past, the major concerns have been the anaerobic pathogens, especially the psychrotrophic, nonproteolytic clostridia. However, because of the emergence of psychrotrophic pathogens such as Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica, new safety issues have been raised. This stems mainly from the fact that the extended...

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