MODIFIDE ATMOSPHERE
In vacuum-packaged (N2 or CO2) foods, growth of aerobes is prevented and that of facultative anaerobes can be reduced. But there is a concern that vacuum packaging can selectively facilitate growth of anaerobic spoilage and pathogenic bacteria. Thus, suitable combinations of other factors, such as low pH, Aw, or preservatives, must be used with modified atmosphere to control their growth.
MODIFIDE ATMOSPHEREIn vacuum-packaged (N2 or CO2) foods, growth of aerobes is prevented and that of facultative anaerobes can be reduced. But there is a concern that vacuum packaging can selectively facilitate growth of anaerobic spoilage and pathogenic bacteria. Thus, suitable combinations of other factors, such as low pH, Aw, or preservatives, must be used with modified atmosphere to control their growth.
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