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Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0.1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food.
Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP. The gas mixture used is dependent on the type of product being packaged. The exact percentages of the gases at any time during the shelf life of a product will change depending on the rate of respiration of the product (e.g. fruits, vegetables or meat) , biochemical changes and the permeation/transmission characteristics of the package, which permits influx and outflow of all gases. MAP has become apart of the food industry as consumers demand fresh products that retain quality throughout their shelf life. Foods that are commonly seen in the grocery packaged under MAP in the USA include an array of pre-cooked pastas, pre-cooked poultry, some sausage biscuits, most of the California strawberries and prepared salads. All cured or processed meats and cured cheese products are either vacuum packed or MAP packed. In New York State, at least one major dairy is using MAP in the packaging of cottage cheese and will soon be using MAP in ice cream mixes and fluid milk. Products subjected to MAP in Europe and Canada include those mentioned for the USA, with fresh and fresh-cut fruits and vegetables substituting for California strawberries, and additionally retail meats and bakery items