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Caleb OJ, Mahajan PV, Al-Said FA, et al. Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review. Food Bioproc Tech. 2012;6(2):303-329doi: 10.1007/s11947-012-0932-4.
Caleb, O. J., Mahajan, P. V., Al-Said, F. A., & Opara, U. L. (2013). Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review. Food and bioprocess technology, 6(2), 303-329. https://doi.org/10.1007/s11947-012-0932-4
Caleb, Oluwafemi J, et al. "Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review." Food and bioprocess technology vol. 6,2 (2013): 303-329. doi: https://doi.org/10.1007/s11947-012-0932-4
Caleb OJ, Mahajan PV, Al-Said FA, Opara UL. Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review. Food Bioproc Tech. 2013;6(2):303-329. doi: 10.1007/s11947-012-0932-4. Epub 2012 Jul 27. PMID: 32215166; PMCID: PMC7089433.
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Food Bioproc Tech. 2013;6(2):303-329. doi: 10.1007/s11947-012-0932-4. Epub 2012 Jul 27.

Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review.

Food and bioprocess technology

Oluwafemi J Caleb, Pramod V Mahajan, Fahad Al-Julanda Al-Said, Umezuruike Linus Opara

Affiliations

  1. 1Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa.
  2. 2Department of Process and Chemical Engineering, University College Cork, Cork, Ireland.
  3. 3Department of Crop Sciences, Sultan Qaboos University, Muscat, Oman.

PMID: 32215166 PMCID: PMC7089433 DOI: 10.1007/s11947-012-0932-4

Abstract

Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted.

© Springer Science+Business Media, LLC 2012.

Keywords: Foodborne pathogen; HACCP; MAP; Noble gases; Predictive microbiology

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