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Abstract：
Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted.
摘要：
气调包装（MAP）技术提供了延缓呼吸速率和延长新鲜农产品保质期的可能性，并在全球范围内越来越多地用作新鲜和鲜切食品行业的增值。然而,食源性疾病的爆发和MAP中耐药性食源性病原体的出现提高了公众对MAP技术对病原生物生存和生长的影响的兴趣。本文批判性地回顾了MAP对新鲜或鲜切农产品微生物安全性的影响，包括创新工具的作用，如使用加压惰性气体/惰性气体，预测微生物学和智能包装在MAP安全性方面的进步。强调了危害分析和基于关键控制点的计划的集成，以确保包装技术中的新鲜食品质量和微生物安全。
