★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★★Open research. Global perspectives.
submission_tajiir@theamericanjournals.com Publisher Home ↗
Articles OPEN ACCESS

Modified Atmosphere Packaging (MAP): Functional Role of Low Oxygen Levels in Enhancing Food Quality and Safety

Sakshi Patwardhan
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, United States
DOI Crossref DOI 10.37547/tajiir/Volume08Issue11-02
tajiir 2026
VOL. 8 / NO. 11 NOVEMBER
FULL TEXT PP. 11-20
PDF Supplementary Material

View all articles in this issue ↗

VOLUME 8
ISSUE 11
YEAR 2026
PAGES 11-20
RESEARCH OVERVIEW

Abstract

Modified Atmosphere Packaging (MAP) extends the shelf life of perishable foods by altering the gas environment inside the package. Traditional MAP designs focus heavily on stripping oxygen to prevent lipid oxidation and suppress aerobic spoilage organisms. However, completely removing oxygen can create an anaerobic environment that favors dangerous pathogens and causes off-flavors in fresh produce. This review systematically examines the functional role of low-to-intermediate oxygen levels (typically 1–10%) across red meat, horticultural produce, seafood, and bakery products. While keeping oxygen within this range can help maintain oxymyoglobin bloom in fresh meats and keep plant tissues above their anaerobic compensation point, intermediate oxygen concentrations cannot be considered universally optimal or sufficient alone to prevent anaerobic pathogen proliferation. Rather, oxygen partial pressure operates as a context-dependent variable whose preservation efficacy is governed by the food matrix, storage temperature, substrate pH, water activity, and surrounding carbon dioxide concentrations. Tailored gas formulations integrated with rigorous cold-chain management and secondary preservation hurdles remain essential for safe packaging design.

RESEARCH TOPICS

Keywords

Modified Atmosphere Packaging low oxygen food preservation

Downloads

Download data is not yet available.
SOURCES & SCHOLARSHIP

References

  1. Ahmed, J., Mulla, M., & Arfat, Y. A. (2023). Advances in modified atmosphere packaging for fresh and minimally processed foods: A review. Food Packaging and Shelf Life, 35, 101017.
  2. Bekhit, A. E. D. A., Morton, J. D., Bhat, Z. F., & Hopkins, D. L. (2021). Role of high oxygen modified atmosphere packaging in meat quality: A review of oxidative mechanisms. Meat Science, 172, 108355.
  3. Brody, A. L., Bugusu, B., Han, J. H., Sand, C. K., & McHugh, T. H. (2008). Innovative food packaging solutions. Journal of Food Science, 73(8), R107–R116.
  4. Caleb, O. J., Mahajan, P. V., Al-Julanda Al-Said, F., & Opara, U. L. (2023). Modified atmosphere packaging technology for fresh-cut produce. Trends in Food Science & Technology, 34(1), 35–51.
  5. Church, I. J., & Parsons, A. L. (1995). Modified atmosphere packaging technology: A review. Journal of Science of Food and Agriculture, 67(2), 143–152.
  6. FAO. (2023). The State of Food and Agriculture 2023: Revealing the true cost of food for transforming agrifood systems. Food and Agriculture Organization of the United Nations, Rome.
  7. Farber, J. M. (1991). Microbiological aspects of modified-atmosphere packaging technology—a review. Journal of Food Protection, 54(1), 58–70.
  8. García-García, G., Woolley, E., & Rahimifard, S. (2024). Optimising food packaging to reduce food waste in supply chains. Waste and Resource Management, 172(2), 45–56.
  9. Gram, L., & Dalgaard, P. (2002). Fish spoilage bacteria–problems and solutions. Current Opinion in Biotechnology, 13(3), 262–266.
  10. Habiba, U., Fresh, R., & Smith, A. (2025). Next-generation food preservation techniques. International Journal of Food Science, 41(2), 112–128.
  11. Hassoun, A., & Karoui, R. (2017). Quality evaluation of fish and other seafood by traditional and non-destructive instrumental methods: A review. Trends in Food Science & Technology, 68, 65–78.
  12. Hassoun, A., & Karoui, R. (2023). Monitoring food quality and authenticity using non-destructive sensors under MAP. Food Control, 145, 109412.
  13. Kader, A. A. (2002). Postharvest technology of horticultural crops (3rd ed.). University of California Agriculture and Natural Resources Publication 3311.
  14. Lindahl, G., Lundström, K., & Tornberg, E. (2020). Contribution of pigment content and form to the color of raw pork loins. Meat Science, 109, 112–120.
  15. McMillin, K. W. (2024). Advances in modified atmosphere packaging (MAP) of meat and meat products. Animal Frontiers, 14(1), 22–31.
  16. Nowak, A., Rygala, A., & Oltuszak-Walczak, E. (2021). The impact of MAP on the microbiological safety of meat products. Food Control, 121, 107600.
  17. Oliveira, M., Abadias, M., Usall, J., Torres, R., Teixidó, N., & Viñas, I. (2023). Application of modified atmosphere packaging for extending the shelf life of fresh-cut produce. Postharvest Biology and Technology, 168, 111250.
  18. Pareek, S., Sagar, N. A., Sharma, S., & Yahia, E. M. (2023). Postharvest physiology and gas exchange dynamics in MAP. Postharvest Biology and Technology, 195, 112110.
  19. Parlapani, F. F., Haroutounian, S. A., & Boziaris, I. S. (2023). Microbiological spoilage and safety of seafood stored under MAP. Current Opinion in Food Science, 49, 100965.
  20. Parry, R. T. (1993). Principles and Applications of Modified Atmosphere Packaging of Foods. Blackie Academic & Professional, Glasgow.
  21. Peck, M. W. (2006). Clostridium botulinum and the safety of refrigerated processed foods of extended durability. Trends in Microbiology, 14(12), 503–509.
  22. Pezzuto, A., Censi, M., & Belluco, S. (2022). Effect of gas mixtures on microbial dynamics in MAP seafood. Frontiers in Microbiology, 13, 892301.
  23. Riva, M., Piergiovanni, L., & Schiraldi, A. (2021). Respiratory quotient and metabolic responses of fresh produce in MAP. Journal of Food Engineering, 292, 110280.
  24. Robertson, G. L. (2016). Food Packaging: Principles and Practice (3rd ed.). CRC Press, Boca Raton.
  25. Sandhya. (2010). Modified atmosphere packaging of fresh produce: Current status and future needs. LWT - Food Science and Technology, 43(3), 381–392.
  26. Santos, J., Oliveira, M., & Silva, T. (2022). Evaluation of intermediate oxygen atmospheres for quality preservation of fresh foods. Journal of Food Engineering, 312, 110740.
  27. Sivertsvik, M., Rosnes, J. T., & Bergslien, H. (2002). Modified atmosphere packaging. In Minimal Processing Technologies in the Food Industry (pp. 61–86). Woodhead Publishing.
  28. Sørheim, O., Nissen, H., & Nesbakken, T. (1999). The storage life of beef and pork packaged in various gas mixtures. Meat Science, 52(2), 157–164.
  29. Suman, S. P., Nair, M. N., Joseph, P., & Chatli, M. K. (2014). Application of proteomics in meat science research. Advanced Meat Processing Technology, 105, 120–135.
  30. UNEP. (2024). Food Waste Index Report 2024. United Nations Environment Programme, Nairobi.
  31. Wang, Y., Lianou, A., & Sofos, J. N. (2023). Stress adaptation and survival of Listeria monocytogenes under modified atmospheres. Food Microbiology, 110, 104180.
  32. Yahia, E. M. (2019). Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities. CRC Press.
  33. Zhang, L., & Xie, Y. (2024). Dynamic headspace management in intelligent MAP systems. Comprehensive Reviews in Food Science and Food Safety, 23(1), e13280.
  34. Zhang, L., Zhang, M., & Devahastin, S. (2025). Smart sensors and dynamic gas control in food packaging. Sensors and Actuators B: Chemical, 380, 133350.
  35. Zhang, Y., Zhou, G., & Amézquita, A. (2022). Control of foodborne pathogens in MAP systems. Critical Reviews in Food Science and Nutrition, 62(14), 3890–3905.
  36. Zhu, X., Chen, C., & Li, J. (2024). Fermentative metabolism and volatile profiling of fresh produce under hypoxia. Postharvest Biology and Technology, 207, 112610.