A bulletin for the Australian Food Industry October 1995
Contents: Raw-milk cheese and listeriosis | Food additives in Japan | Exporting to Korea | Australian and New Zealand food standards to merge | Safe Food Handling- HACCP | Modified Atmosphere Packaging
Modified Atmosphere Packaging
Modified Atmosphere Packaging (MAP) is a food preservation technique which improves product image, reduces wastage and extends the shelf-life of a wide range of foods, thus meeting consumer demand for fresh and convenient foods.
Modified Atmosphere Packaging involves changing the atmosphere around a product so that it is different from air. It is used to inhibit microbial growth and spoilage in order to extend the shelf-life of foods. MAP is also used to retard undesirable chemical and enzymic reactions in foods, especially oxidation. MAP has been used successfully to extend the shelf life of foods such as meat, fish, cheese, salads and some bakery products.
The gas mixture used for MAP usually involves some combination of carbon dioxide, oxygen and nitrogen, although other gases have been used experimentally and in limited commercial applications.
The Campden & Chorleywood Food Research Association in the UK, is a world leader in the development of modified atmosphere packaging and related technologies; and on September 6-7th 1995, hosted an international conference on this topic.
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au