Modified Atmosphere Packaging

Topics: Packaging, Oxygen, Food safety Pages: 6 (1987 words) Published: May 19, 2013
Content Page:

1. Introduction:
* Scope of Study2
* Methodology2

2. Discussion of Findings
* Question 13
* Question 23-4
* Question 34-5

3. Conclusion 5

4. Reference List6

“Everyone knows that food does not stay fresh forever. Milk turns sour, bread goes mouldy, and meat develops a brown colour and an ‘off’ smell. A number of factors cause food spoilage. Oxygen in the air can cause a process of decay called oxidation” (MAP, 2012). A new type of packaging has recently made its debut. This is called MAP (Modified Atmosphere Packaging). This is when the atmosphere in which a product is stored or kept is changed. This type of packaging helps inhibit spoilage. The leading cause of spoilage of food is the growth of microbes such as bacteria, yeast, mould, that are present to our surroundings, in or on our bodies as well. Such microbes’ turn food products bad and makes the food change its appearance over time spent when exposed to air. There are additional means to control these bacteria, including regulating the moisture levels, the pH levels, along with monitoring storage time and temperature suitable for the designated food.

Scope of Study:
The aim of this investigation is to find out how Modified Atmosphere Packaging affects the hospitality industry. Mainly focusing about grocers, price change, consumers, and other types of packaging that are similar to MAP.

The focus questions that are going to be answered are:
1. What are Modified Atmosphere and Controlled Packaging? 2. What are the advantages and disadvantages of this type of packaging? 3. The impact it made on both hospitality industry and consumers.

In this report I will be using primary and secondary resources. I will be conducting surveys as a primary resource and using the internet and videos as my secondary resource. For my surveys, I used a site called I have gathered about 23 surveys in total. On the internet I will be trying to get information related to my sub-questions listed above. Using the opinion of others gives another dimension into this report. Giving me factual information that I have conducted and gathered of twenty-three people surveyed. This is to further understand the real “impact” it’s making in the Hospitality Industry from an “experienced” individual.

What are Modified Atmosphere and Controlled Atmosphere Packaging? MAP is a new type of food packaging that has been recently invented to slow down spoilage. It is the attachment of food in a package where the atmosphere inside the package is modified or changed. The pack is flushed with a gas or a combination of gases, filling the pack in different concentrations at its finest levels and quantities for the product being transported is injected into the container after being sealed. The common gases used for MAP are oxygen (O₂), nitrogen (N), carbon dioxide (CO₂). This is commonly increasing and/or decreasing the amount of oxygen and carbon dioxide in a food package. Nitrogen is frequently used in this type of packaging. This is to reduce the concentration of other gases injected into a package. (apl, 2012)

Red meat needs a high level concentration of oxygen to maintain and preserve the red colour of it. Whereas bread needs low oxygen output to avoid mould and vegetables usually needs two or three gases injected to the pack. MAP is commonly used in food packages and drugs (MAP, 2012).

There is another type of packaging similar to MAP. This is called Control Atmosphere Packaging also known as “CAP”, this is when an attempt is made to control the arrangement of the pack and the food stored in it with two or more types of gases. Not only increasing shell life, it also keeps insects and pests away since most insects and pest cannot live without oxygen. CAP is usually packed in gas resistant packages. The...
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