Why is Modified Atmosphere Packaging (MAP) process used?
Bianca *******, Australia MAP is just one way to slow growth of spoilage organisms and extend shelf-life. It limits the multiplication of aerobic bacteria and moulds by taking the air away which is necessary for their growth. The choice of packaging material depends on the recommended storage temperature for the food, the relative humidity of the package and the effect of light, if any, on the contents. It also depends on permeability. Gas permeable packaging will allow ingress of normal air and the modified atmosphere will be lost with time. Vacuum packaging and MAP are useful for high fat foods as they help prevent the fats becoming rancid by reducing the exposure to oxygen. Since December 2004 a new EU framework regulation on food-contact materials is in effect. There exists an Opinion of the Scientific Committee on Food on the use of carbon monoxide as component of packaging gases in modified atmosphere packaging for fresh meat.
