Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh-Cut Produce

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This chapter addresses the use of modified atmosphere packaging and controlled atmosphere packaging for the preservation of fresh produce. There have been great technological advances in this area of preservation, particularly as it refers to improving the quality and shelf-stability of highly perishable food products, such as produce. However, when using these technologies, careful attention must be paid to the effect on the survival and growth of pathogenic organisms. This chapter focuses on food safety aspects of packaging technologies that are either commercially available or under investigation.

Authors: 
J.N. Farber
Authors: 
L.J. Harris
Authors: 
M.E. Parish
Authors: 
L.R. Beuchat
Authors: 
T.V. Suslow
Authors: 
J.R. Gorney
Authors: 
E.H. Garrett
Authors: 
F.F. Busta
Publisher: 
Institute of Food Technologists
Year: 
2,001