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

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

Research output: Contribution to journalReview articlepeer-review

136 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)303-329
Number of pages27
JournalFood and Bioprocess Technology
Issue number2
Publication statusPublished - Feb 2013


  • Foodborne pathogen
  • MAP
  • Noble gases
  • Predictive microbiology

ASJC Scopus subject areas

  • Food Science
  • Safety, Risk, Reliability and Quality
  • Process Chemistry and Technology
  • Industrial and Manufacturing Engineering

Cite this