Atmosphere Packaging Technology ‘Revolution’
CANADA - "MAP with CO packaging of fresh beef is a major technological achievement in providing extended shelf life and reduced microbiological hazards to fresh beef,” Dr. Michael Doyle, director of the Center for Food Safety at the University of Georgia said today.
14 September 2007
2 minute read
"MAP CO-treated meat is a revolutionary technology providing greater protection against foodborne pathogens and extended shelf life to fresh beef,”
Dr. Michael Doyle, director of the Center for Food Safety at the University of Georgia
Doyle delivered his remarks in a keynote address to the Canadian Meat Council symposium on Advances in Antimicrobial Interventions for Quality Control of Meat and Poultry Products held in Toronto, Canada. The symposium was attended by more than 110 microbiologists, industry, academic and government scientists from across Canada and the U.S. Dr. Doyle’s keynote address was entitled “Advances in Antimicrobial Interventions: A Key to Meat Quality and Safety."
During his talk covering a variety of cutting-edge food safety technologies, Doyle described a study that he and his colleague, Dr. Li Ma, conducted at the University of Georgia, which demonstrated that low-oxygen modified atmosphere packaging with minute levels of carbon monoxide in the gas mix in addition to nitrogen and carbon dioxide “retarded the growth of E. coli O157:H7 in ground beef under temperature abusive storage conditions."
He said his study also found that this packaging system extended shelf life based on appearance -- color, odor and texture of ground beef -- even under abusive temperature conditions.
He also mentioned information from the peer-reviewed scientific literature that agrees with the University of Georgia results. He noted 2006 research conducted at Texas Tech University reached similar conclusions.
"MAP CO-treated meat is a revolutionary technology providing greater protection against foodborne pathogens and extended shelf life to fresh beef,” Doyle said.
Doyle also described the food safety and quality benefits of case ready packaging generally including its production under controlled processing conditions.
Doyle has served on the National Advisory Committee on Microbiological Criteria for Foods and is considered one of the world’s leading experts in food microbiology and food safety. He joins numerous other scientists in supporting the quality and safety benefits of this packaging system.
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