Map materials and target food spoilage agents
Eliminating oxygen and adding carbon dioxide is very common in the MAP process. Vacuum packaging is frequently used for storing dry foods such as cereals, nuts, cured meats, cheese and smoked fish. However, it is also used for storing fresh foods such as fresh-picked vegetables, fresh meats, and liquid foods such as soup, broth and water.
MAP for the packaging of fresh fruits and vegetables differs markedly from that design for meat, poultry and baked goods, in that the produce is still alive and 'respiring'. The film typically used in the produce industry are selectively breathable films that offer high clarity and good sealing, and anti-fog properties.
Below is a table of different food spoilage agents for the key food groups, which are specifically limited by the MAP packaging.
MAP for the packaging of fresh fruits and vegetables differs markedly from that design for meat, poultry and baked goods, in that the produce is still alive and 'respiring'. The film typically used in the produce industry are selectively breathable films that offer high clarity and good sealing, and anti-fog properties.
Below is a table of different food spoilage agents for the key food groups, which are specifically limited by the MAP packaging.