2 replies to this topic

[dsarapin]

I am looking to start producing a new product that will be in a pouch that utilizes a 100% Nitgrogen gas flush, as my Modified Atmosphere Packaging.  I am wondering what the food safety concerns are for my product if I have greater than 1% oxygen remaining the package when I test. I am new to this type of packaging process, and am not sure of the food safety risks of having the gas mixture/residual Oxygen levels incorrect. I am also curious if I should be utilzing the any type of Oxygen Scavenger packs such as silicone dioxide in the package. Are there any food safety benifits to this, or is it strictly a quality preference? Any information, and or links to data on this subject would be greatly appreciated. Thank you!

[Evans X.]

Greetings dsarapin,

 

Below you will find a few useful links to get you started:

https://www.scienced...phere-packaging

 

https://www.food-saf...phere-packaging

 

https://www.scienced...924224418305818

 

https://www.bakeryon...ckaging-an-0002

 

https://link.springe...0311-018-0705-z

 

https://modifiedatmo...epackaging.com/

 

Modified atmosphere in general extends the shelf-life of a product by reducing the oxidation of key compounds and the survival of aerobic microorganisms. However the food safety risk comes mainly from potential growth of anaerobic microorganisms (eg Clostridium) which isn't affected by the ratio (this little bugger is a master of survival if it somehow gets through your heat treatment process...).

 

Hope it helps,

Regards!

[Charles.C]

I am looking to start producing a new product that will be in a pouch that utilizes a 100% Nitgrogen gas flush, as my Modified Atmosphere Packaging.  I am wondering what the food safety concerns are for my product if i have greater than 1% oxygen remaining the package when i test. I am new to this type of packaging process, and am not sure of the food safety risks of having the gas mixture/residual Oxygen levels incorrect. I am also curious if I should be utilzing the any type of Oxygen Scavenger packs such as silicone dioxide in the package. Are there any food safety benifits to this, or is it strictly a quality preference? Any information, and or links to data on this subject would be greatly appreciated.

 

Thank you!

 

Hi dsarapin,

 

Difficult to answer with no details as to the specific product / process, eg RTE, chilled, frozen, shelf life, heat-treated ??

 

Please provide some context.