Modified atmosphere packaging

Modified atmosphere packaging is a packaging technique that replaces the air around a food with a controlled gas mix, for example one low in oxygen, to slow fat oxidation and microbial growth. It extends shelf life without systematic added preservatives and is used for some [wet foods](/glossary/wet-food), treats or semi-moist foods (FEDIAF). Its main value for premium products is limiting [rancidity](/glossary/rancidity-oxidation), a serious problem for omega-3-rich, oxygen-sensitive recipes such as those built on [salmon and salmon oil](/glossary/salmon-salmon-oil): reducing oxygen protects these fragile fatty acids. The technique does not remove the need for a cold chain on fresh products or for good production hygiene, and once the pack is opened the protective atmosphere is gone and storage returns to normal, so the food must then be eaten quickly and kept cool (EFSA). Unlike many vague claims, modified atmosphere packaging is a real technical process, not just marketing language, since it corresponds to an identifiable method. The marker: this packaging mainly explains how a food can limit added preservatives while staying stable, provided the after-opening instructions are followed. It complements antioxidant strategy and is one reason a [best-before date](/glossary/best-before-date) can be respected with confidence, themes developed across the [Petipedia glossary](/glossary).

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