Keeping the contents clean, fresh, and safe for the intended shelf life is a primary function of modern flexible plastic packaging. Gas and oxygen permeation is a critical aspect of the design, as is environmental responsibility and compliance with environmental and recycling regulations.
Some packages contain desiccants or oxygen absorbers to help extend shelf life. They may also maintain modified or controlled atmospheres. As the name implies, such modified atmosphere packaging (MAP) alters the mix of gases, notably oxygen, nitrogen and carbon dioxide, thus limiting the growth of most spoilage bacteria and fungi and extending food shelf life. The technique is used for bread, cakes, fruit, vegetables, meat and seafood, which are stored in special plastic bags.
Although modified atmosphere packaging (MAP) limits the growth of spoilage microorganisms, it does not slow the growth of some harmful bacteria even if used in conjunction with other preservation techniques, such as refrigeration.
Active packaging includes valuable performance molecules that can be released over time - to the product in the form of a flavour or preservative, or to the packaging, for example, to reduce permeation by UV light, gas or oxygen. Within industry, nickel and silver ions are currently under development as novel surface antimicrobials.
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Among US consumers, the modified atmosphere technique has raised concerns that, by maintaining the red colour of fresh meat almost indefinitely, consumers may not be able to detect when meat is spoiled. |
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