Auswirkungen von Argon in MAP-Verpackungen auf pathogene Bakterien und Haltbarkeit von Kochpökelwaren

The presence of oxygen in a food package can trigger or enhance oxidative reactions and facilitate the growth of aerobic microbes resulting in food spoilage, off-flavour and other undesirable quality attributes. In order to prolong the shelf life of food it is aimed to reduce the oxygen concentration by flushing the package with inert nitrogen, vacuum packaging or modified atmospheric packaging (MAP). MAP technology comprises a gas mixture of carbon dioxide (CO2) as antimicrobial substance, and nitrogen (N2) as filler medium. Recent developments describe the application of the noble gas argon (Ar) which is legally permitted for MAP technology in food processing. Next to the positive sensory effectThe high density of argon results in better flow characteristics making argon an appropriate gas for the efficient reduction of oxygen in the food package. The aim of this project is to measure the influence of MAP supplemented with argon on the growth of selected foodborne pathogens.