TY - JOUR
T1 - Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review
AU - Caleb, Oluwafemi J.
AU - Mahajan, Pramod V.
AU - Al-Said, Fahad Al Julanda
AU - Opara, Umezuruike Linus
N1 - Funding Information:
Acknowledgments This work is based upon research supported by the South African Research Chairs Initiative of the Department of Science and Technology and National Research Foundation. The authors are grateful to the South African Postharvest Innovation Programme (PH-2), Citrogold Ltd, South African Perishable Products Export Control Board (PPECB) and FruitgroScience for financial support.
PY - 2013/2
Y1 - 2013/2
N2 - 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.
AB - 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.
KW - Foodborne pathogen
KW - HACCP
KW - MAP
KW - Noble gases
KW - Predictive microbiology
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U2 - 10.1007/s11947-012-0932-4
DO - 10.1007/s11947-012-0932-4
M3 - Review article
AN - SCOPUS:84872599724
SN - 1935-5130
VL - 6
SP - 303
EP - 329
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 2
ER -