24 Novel food packaging techniques concentrations as low as 1-2%(Smith, 1996). Oxygen levels of 0. 1% or lower are required to prevent the growth and mycotoxin production of many moulds (Rooney, 1995). The effects of modified atmosphere packaging involving oxygen scavengers, age temperature and packaging film barrier characteristics on the growth of and aflatoxin production by Aspergillus parasiticus in packaged peanuts was investigated(Ellis et al, 1994). A slight mould growth was visible in air-packaged peanuts using a high gas barrier film (Oxygen Transmission Rate (OTR) of 3-6 cc. m. day at 23C and dry conditions)while extensive growth was observed in peanuts packaged under similar air conditions using a low gas barrier film(OTR of 4000 cc m-day-) When an oxygen scavenger(Ageless type S)was incorporated, mould growth was inhibited in peanuts packaged in a high gas barrier film and was reduced when a low barrier film was used. Aflatoxin B1 production was inhibited in peanuts packaged in a high barrier film with an oxygen scavenger, while a limited amount of aflatoxin less than the regulatory level of 20 ng g was detected in absorbent packaged peanuts using a low barrier film. This study showed that oxygen scavengers are effective for controlling the growth of and aflatoxin production by Aspergillus parasiticus. However, the effectiveness of the scavengers will be dependent on the gas barrier properties of the packaging Smith et al.(1986) showed that oxygen scavengers are three times more effective than gas packaging for increasing the mould-free shelf-life of crusty rolls. In gas packaged (40% N2/60% CO2)crusty rolls with Ageless the headspace oxygen never increased beyond 0.05% and the product remained mould-free for over 60 days at ambient storage temperature. A similar mould- free shelf-life was obtained in air and N2 packaged crusty rolls with Ageless The mould-free shelf-life of white bread packaged in a polypropylene film could be extended from 4-5 days at room temperature to 45 days by using an Ageless sachet. Pizza crust, which moulds in 2-3 days at 30oC was mould-free for over 10 days using an appropriate O2 scavenger(Nakamura and Hoshino, 1983) It is well known that an oxygen-free atmosphere at a water activity greater than 0.92 can favour the growth of many microbial pathogens including Clostridium botulinum (Labuza and Breene, 1989). Clostridium botulinum mainly grows under anaerobic conditions but can also have a limited growth under low O2 conditions. The use of oxygen scavengers could be dangerous if the temperature is not kept close to 0oC. Daifas et al.(1999)investigated the growth and toxin production by Clostridium botulinum in English-style crumpets, using an Ageless FX200 oxygen scavenger at room temperature All inoculated crumpets were toxic within 4 to 6 days and were organoleptically acceptable at the time of toxigenesis. Counts of C. botulinum increased to approximately 105 CFUIg at the time of toxin production. This study confirms that C. botulinum could pose a public health hazard in high aw - high pH crumpets using an oxygen scavenger when stored at non-chilled conditions Lyver et al.(1998)have done challenge studies on raw surimi nuggets, which were inoculated with 10" spores/g of Clostridium botulinum type E spores. Allconcentrations as low as 1–2% (Smith, 1996). Oxygen levels of 0.1% or lower are required to prevent the growth and mycotoxin production of many moulds (Rooney, 1995). The effects of modified atmosphere packaging involving oxygen scavengers, storage temperature and packaging film barrier characteristics on the growth of and aflatoxin production by Aspergillus parasiticus in packaged peanuts was investigated (Ellis et al., 1994). A slight mould growth was visible in air-packaged peanuts using a high gas barrier film (Oxygen Transmission Rate (OTR) of 3–6 cc. mÿ2 . dayÿ1 at 23ºC and dry conditions) while extensive growth was observed in peanuts packaged under similar air conditions using a low gas barrier film (OTR of 4000 cc mÿ2 dayÿ1 ). When an oxygen scavenger (AgelessÕ type S) was incorporated, mould growth was inhibited in peanuts packaged in a high gas barrier film and was reduced when a low barrier film was used. Aflatoxin B1 production was inhibited in peanuts packaged in a high barrier film with an oxygen scavenger, while a limited amount of aflatoxin less than the regulatory level of 20 ng. gÿ1 was detected in absorbent packaged peanuts using a low barrier film. This study showed that oxygen scavengers are effective for controlling the growth of and aflatoxin production by Aspergillus parasiticus. However, the effectiveness of the scavengers will be dependent on the gas barrier properties of the packaging film. Smith et al. (1986) showed that oxygen scavengers are three times more effective than gas packaging for increasing the mould-free shelf-life of crusty rolls. In gas packaged (40% N2/60% CO2) crusty rolls with Ageless Õ the headspace oxygen never increased beyond 0.05% and the product remained mould-free for over 60 days at ambient storage temperature. A similar mould￾free shelf-life was obtained in air and N2 packaged crusty rolls with AgelessÕ. The mould-free shelf-life of white bread packaged in a polypropylene film could be extended from 4–5 days at room temperature to 45 days by using an AgelessÕ sachet. Pizza crust, which moulds in 2–3 days at 30ºC was mould-free for over 10 days using an appropriate O2 scavenger (Nakamura and Hoshino, 1983). It is well known that an oxygen-free atmosphere at a water activity greater than 0.92 can favour the growth of many microbial pathogens including Clostridium botulinum (Labuza and Breene, 1989). Clostridium botulinum mainly grows under anaerobic conditions but can also have a limited growth under low O2 conditions. The use of oxygen scavengers could be dangerous if the temperature is not kept close to 0ºC. Daifas et al. (1999) investigated the growth and toxin production by Clostridium botulinum in English-style crumpets, using an AgelessÕ FX200 oxygen scavenger at room temperature. All inoculated crumpets were toxic within 4 to 6 days and were organoleptically acceptable at the time of toxigenesis. Counts of C. botulinum increased to approximately 105 CFU/g at the time of toxin production. This study confirms that C. botulinum could pose a public health hazard in high aw – high pH crumpets using an oxygen scavenger when stored at non-chilled conditions. Lyver et al. (1998) have done challenge studies on raw surimi nuggets, which were inoculated with 104 spores/g of Clostridium botulinum type E spores. All 24 Novel food packaging techniques