The technology of packaging in modified atmosphere is a packaging system that involves the removal of the atmospheric gas from the packaging and their replacement with a mixture of gases predetermined and adapted to prolong the stability of food products.
In recent years its use has increased due to the demand from the market of fresh refrigerated foods with a shelf-life prolonged.
For all personnel involved in the early stages of packaging it is crucial to be alert to possible risk factors. This packaging technology can not preserve it from contamination hygiene though, when applied correctly, can slow the natural food spoilage. There is also no improvement in initial quality, but if you start with fresh produce of high quality these conditions can be maintained for long period. Should be carried out the appropriate procedures and controls for maximum shelf-life.
The controls temperature and good conditions of hygiene are very important factors for the extension of shelf-life, but the choice of the proper modified atmosphere may further implement. In other words, what makes this technology feature is the active role that the packing operation takes in controlling the phenomena of decay. It does not provide a simple protection from degradation as in traditional packaging, or the passive role of the evacuation of the air from the package, but the ability to intervene in the control certain degradative processes. The choice of gases for the mixture, the barrier materials and the techniques used by the equipment is essential.
Any food can be packaged in a modifed atmosphere; in particular, ideal products for this technology are fresh / perishable products.