Testing MAP Gases and Hazard analysis
We are a business that produces and packs Ready to Cook noodles. Lately we are planning to switch to MAP technology using different combination of N2 and O2 from conventional packaging to avoid chemical preservatives and to boost duration of our product shelf life. At this point, we are at planning shelf life study stage of NPD. Moisture of our products range from moist to wet when they are packed. Would be great if anyone shares his/her knowledge and experiences as to the combination of N2 and O2 gases should be tested for efficacy in our case and what factors need be considered when filling hazard analysis to update our HACCP plan. Iqbal
We are a business that produces and packs Ready to Cook noodles. Lately we are planning to switch to MAP technology using different combination of N2 and O2 from conventional packaging to avoid chemical preservatives and to boost duration of our product shelf life. At this point, we are at planning shelf life study stage of NPD. Moisture of our products range from moist to wet when they are packed. Would be great if anyone shares his/her knowledge and experiences as to the combination of N2 and O2 gases should be tested for efficacy in our case and what factors need be considered when filling hazard analysis to update our HACCP plan. Iqbal
Hi Iqbal,
I guess you meant what "additional" factors ?
Perhaps you meant CO2 ?
Looks like you will need a (Noodle) Consultant. (It's a very wide-scoped query for a somewhat unspecified process).
Maybe upload yr present process/haccp plan to add some context ?
One obviously potential additional consideration is C.botulinum (relates to unknown storage conditions).
Thank you, Charles! Yes, CO2.
Hello Dear friends;
We make ready to cook (not RTE) packed noodles and wraps for local and interprovincial grocery stores. Currently we are trying to switch to MAP from conventional packing for better shelf life. As we are planning few combination of N2 and CO2 gases, at 70%:30% or 50% : 50% to try, then need to confirm how to make sure these recommended proportions during flushing and filling. I will very grateful if anyone shares his scholarly idea!
Best Regards,
Iqbal
https://www.ametekmo...99-2a1b6c9f8734
Not scholarly but from a company that makes the machines. This is another source you could use - the company your MAP machine was purchased from may have an idea.
In one of my roles we pack fresh pasta with MAP. 70-80% N2 and 20-30% CO2. We allow up to 0.5% O2.
In one of my roles we pack fresh pasta with MAP. 70-80% N2 and 20-30% CO2. We allow up to 0.5% O2.
Hi HF,
The interesting question is as to whether 0.5% O2 is sufficient to cancel the possibility of growth of C.botulinum. IIRC there is a long discussion over this in another thread. :smile: