Modified Atmosphere Food Packaging

908 Words2 Pages
bulb-icon

Recommended: Importance of food packaging

Modified Atmosphere Packaging
It would be unjust to write an essay about innovations in food packaging and not mention modified atmosphere packaging (MAP). This is because modified atmosphere packaging has slotted itself into playing an integral part of the food industry (Han, 2005). The main objectives of MAP are to extend the shelf life of the food and in turn prevent any adverse changes in the safety, sensory, and nutritive characteristics of foods. MAP completes these purposes by following three simple principles:
1. It reduces undesirable physiological, chemical/biochemical, and physical changes in foods,
2. It controls microbial growth and,
3. It prevents product contamination.
(Cooksey, 2014).
MAP uses three main gases; nitrogen, oxygen, and carbon dioxide. It is crucial that all three gases are used together, as each gas has its own individual role to play and in combination the correct MAP conditions are acquired. Nitrogen is used doe to its properties of being an inert and tasteless gas, but lacks antimicrobial activity. Its primary function is to displace oxygen, which consequently prevents package collapse. Oxygen is exploited as it plays a vital role in inhibiting the growth of anaerobic microorganisms, but unfortunately O2 promotes the growth of aerobic microbes. Whereas, carbon dioxide (CO2) is soluble in both water and lipids, but due to its property of becoming more soluble as temperatures decrease, the dissolution of CO2 in the product could potentially result in package collapse. The primary function of CO2 is that it is renowned for its bacteriostatic effect, and slowing down the respiration of many products (Cooksey, 2014). Therefore, it is evident that MAP would not work if one or more of the gases were not ...

... middle of paper ...

...ition 1. Practical Action.
Han, J.H., (2005). Innovations in Food Packaging (Food Science and Technology International). 1 Edition. Academic Press.
Han, J.H., Rodrigues, T. (2003) Intelligent packaging - Innovations in Food Packaging, Chapter 9, Pages 138-155
Sung S.Y., Sin, L.T., Tee, T.T., Bee S.O., Rahmat, A.R., Rahman, W.A., Tan A.C., Vikhraman, M. (2013) - Antimicrobial agents for food packaging applications- Trends in Food Science & Technology: Elsevier. October 2013
WHO – World Health Organisation (2002) - WHO global strategy for food safety: Safer food for better health - Retrieved from http://www.who.int/entity/foodsafety/publications/general/en/strategy_en.pdf (Accessed 1st April 2014)
WHO World Health Organisation (2007a) - WHO | Food safety and foodborne illness. Retrieved from http://www.who.int/mediacentre/factsheets/fs237/en/ (Accessed 1st April 2014)

Show More
Related

  • Tyson Foods: How Safe is That Chicken?

    1335 Words  | 3 Pages

    —- . ”Tyson Foods: Living Food Safety." Tyson. Tyson, 28 Feb 2014. Web. 7 Apr 2014.

    Read More

  • Analysis Of Cannabis Packaging: Attractive, Compliant And Affordable

    1405 Words  | 3 Pages

    Packaging can seriously impact your sales profits, by affecting your consumer's perceptions of your brand. How does this happen? For one thing, the purchase decisions made in-store are made unconsciously, for the most part. Yes, while traditional packaging methods are betting on your consumer's use of logic, rationality and reason, eye-tracking tests have indicated another reality. What is that reality? It's that your consumers are making their purchases based on emotion and instinct.

    Read More

  • Government + Food Industry = ?

    1478 Words  | 3 Pages

    Nestle, Marion. Safe Food: Bacteria, Biotechnology, and Bioterrorism. Berkeley, CA: University of California Press, 2003.

    Read More

  • The Meat Packing Industry In Upton Sinclair's The Jungle

    722 Words  | 2 Pages

    Furthermore, food safety is a major issue in the United States. Foodborne illness has caused an estimated 1 and 6 Americans to be sickened, 128,000 hospitalizations, and cause 3,000 deaths each year (http://www.sustainabletable.org/). These numbers may seem shocking, but they are all too real. All of the high levels

    Read More

  • The Health Benefits of Exercise Programming

    1823 Words  | 4 Pages

    World Health Organisation. (2002) The world health report 2002 - Reducing Risks, Promoting Healthy Life. [Online] Available from: http://www.who.int/whr/2002/en/whr02_en.pdf?ua=1 [accessed 19 May 2014]

    Read More

  • UK Health Services Not Meeting the Needs to Identify Specific Health Measures for Gay and Bisexual Men

    1230 Words  | 3 Pages

    WORLD HEALTH ORGANIZATION (2006) Constitution of the World Health Organization [online]. Geneva: World Health Organization. pp. 1-18 [Accessed on 10 January 2011]. Available at: < http://www.who.int>

    Read More

  • Lack of Food Safety in America

    964 Words  | 2 Pages

    Wilson, Jacque. "Who is Looking Out for Your Food Safety?." CNN. CNN, 08 Oct 2013. Web. 23 Jan 2014.

    Read More

  • Cosmetic Packaging Essay

    826 Words  | 2 Pages

    According to §2 para. 6 No. 2 of the German food law, cosmetic packaging materials are viewed as items for everyday and common use. The Regulation 1223/2009 provides assurance to consumers that the product they use is safe for application. The reference 1935/2004 was suggested to portray close formulation/packaging combinations that are already present in the market. Therefore, with this, food/packaging interaction may be contemplated. Since materials manufactured for the packaging of food products have already undergone several tests, suitable information regarding the stability of that material may already be accessible. Hence further experimental procedures may not be necessary. The 1935/2004 regulation is not normally used for cosmetic packaging. However, without the presence of any other established guidelines, this regulation is used to check the congruity of the packaging. For instance the packaging material of cosmetic products are compared with and judged against the packaging of food items. Verification in the shipping document is done by the food control agency or the supplier company to show that the packaging material

    Read More

  • In Vitro Meat

    872 Words  | 2 Pages

    American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.

    Read More

  • Bahrain Food Control Systems Review

    739 Words  | 2 Pages

    A SWOT analysis of the food control system in Bahrain revealed that certain strengths and weaknesses are inherent in the system. In addition to the weaknesses and the strengths, there are threats that would negatively affect the system if not prevented or brought under control. Nevertheless, the there are opportunities available for responding to the threats, making the Bahrain food control systems more efficient and effective. It is therefore important that some or all of these strengths, opportunities, threats, and weaknesses are reviewed. Conspicuous among the weaknesses is the fact that limited resources are available for the agencies and the personnel employed in the Bahrain food control system. Related to lack of resources is the lack of skills and competencies in applying modern techniques, more so in microbiological and chemical analysis. The second weakness of the Bahrain food control system is that most of the laws and regulations on food safety and control are not based on risk- or science-based analysis. In other words, the laws could be outdated and irrelevant in comparison with the latest mechanisms by which pathogens and other contaminants affect foodstuffs (Nestle, 2007). Furthermore, Bahrain lacks the technical expertise or competent enough personnel who could assess the effectiveness and the applicability of their food control laws.

    Read More

  • Foodborne Illness

    2492 Words  | 5 Pages

    Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)

    Read More

  • The Importance Of Food Safety Culture

    794 Words  | 2 Pages

    Food safety culture society can be considered of comparable significance (3)to administrative consistence and client benefit . On the off chance that any of these three perspectives fizzle , the business itself could come up short (Ungku Zainal Abidin et al , 2013 ) . Numerous businesses additionally lift security to the same or even a larger amount of significance than these as no business can exist without representatives . Food safety highlights in the work environment is another great case of the significance of value affirmation in the public eye today (Taylor , 2011 ) . Regardless of whether it is the honesty of a security bridle for working at statures or the water testing for the city , quality estimations , preparing and framework arrangement can all straightforwardly influence workers and even open (4)wellbeing (Griffith , 2012 ) . Food safety is a logical idea portraying and dealing with , readiness , and capacity of foods in ways that anticipate foodborne disease . This incorporates various schedules that ought to be taken after to stay away from conceivably extreme (5)wellbeing perils (Roberts et al , 2012 )

    Read More

  • Food Science Essay

    1069 Words  | 3 Pages

    Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).

    Read More

  • Industrial Robots and Manufacturing Automation

    3059 Words  | 7 Pages

    Cheney, Susan. ?Packaging & Manufacturing.? Candy Industry (Jun. 2000): 20. InfoTrac. Online. Nov. 2002 .

    Read More

  • Food Preservation Essay

    949 Words  | 2 Pages

    Canning is a simple method for capturing food’s delicious and wholesome qualities at natures very best and for preserving food for enjoyment at a later time. Nowadays people choose for can because it may saving the available food for later use. One of the most common methods for preserving foods today is to enclose them in a sterile container. Canning can be glass, plastic and metal can and the basic principle of canning is that a food is sterilized, usually by heating, and then placed within an air-tight container. In the absence of air, no new pathogens can gain access to the sterilized food. In most canning operations, the food to be packaged is first prepared in some way—cleaned, peeled, sliced, chopped, or treated in some other way—and then placed directly into the container. The container is then placed in hot water or some other environment where its temperature is raised above the boiling point of water for some period of time. This heating process achieves two goals at once. First, it kills the vast majority of pathogens that may be present in the container. Second, it forces out most of the air above the food in the container.

    Read More

More about Modified Atmosphere Food Packaging

Open Document