Modified Atmosphere Packaging as an Effective Technology for Inhibition of Food-Borne Pathogens Throughout Food Preservation
Recently, it has been shown the survival of many food-borne pathogens in meat, dairy products, and other foods. Several survived microorganisms are discussed in this review such as Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Campylobacter spp., Clostridium spp., Salmonella spp.,...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
ResearchersLinks, Ltd
2025-05-01
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| Series: | Novel Research in Microbiology Journal |
| Subjects: | |
| Online Access: | https://researcherslinks.com/current-issues/Modified-Atmosphere-Packaging/44/8/11214/html |
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| Summary: | Recently, it has been shown the survival of many food-borne pathogens in meat, dairy products, and other foods. Several survived microorganisms are discussed in this review such as Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Campylobacter spp., Clostridium spp., Salmonella spp., Aeromonas spp., and mold fungi. The aim of this study is to show an effective method of preservation to extend the shelf life of foods. Currently, multiple traditional methods of food preservation have been reported, mainly chilling, freezing, curing, cooking, smoking, drying, fermentation, pickling, canning, and thermal processing. However, these traditional methods possessed certain disadvantages as they are non-available during transportation of foods for long periods. Hence, packaging of meat, poultry, and other foods in modified atmosphere has shown promising results. Throughout modified atmosphere packaging (MAP) a mixture of gases such as CO2, N2, and O2 are used at certain concentrations based on the food type employed. MAP technology is recommended with cold temperatures and certain natural additives, including herbs extracts, modified proteins, and probiotics or their metabolites for preservation of fresh meat, processed meat, poultry products, and other foods. MAP keeps on food safety with nice sensorial properties during long storage periods. |
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| ISSN: | 2537-0286 2537-0294 |