vili Contents F. Devlieghere and J. Debevere, Ghent University, Belgium aIld...208 11 MAP, product safety and nutritional quality M. Gil CEBAS-CSIC, Spain 11.1 Introduction 208 11.2 Carbon dioxide as an antimicrobial gas 208 11.3 The microbial safety of MAP: Clostridium botulinum and Listeria monocytogenes 210 11. 4 The microbial safety of MAP: Yersinia enterocolitica and Aeromonas spp 212 11. 5 The effect of MAP on the nutritional quality of non-respiring food products 215 11.6 The effect of MAP on the nutritional quality of fresh fruits and vegetables: vitamin C and carotenoid 215 11.7 The effect of MAP on the nutritional quality of fresh fruits and vegetables: phenolic compounds and glucosinolates 219 11. 8 References 222 12 Reducing pathogen risks in MAP-prepared produce D. O'Beirne and G. A. Francis, University of Limerick, Ireland 12.1 Introduction 12.2 Measuring pathogen risks 32 12.3 Factors affecting pathogen survival 242 12. 4 Improving MAP to reduce pathogen risks 12.5 Future trends 254 12.6 Sources of further information and advice 12.7 References 13 Detecting leaks in modified atmosphere packaging E. Hurme, VTT Biotechnology, Finland uction 13.2 Leakage, product safety and quality 276 13.3 Package leak detection during processing 13.4 Package leak indicators during distribution 13.5 Future trend 13.6 References 4 Combining MAP with other preservation techniques J T. Rosnes. M. Sivertsvik and T Skara, NORCONSERv, Norway 14.1 Introduction 287 14.2 Combining MAP with other preservative techniques 288 14.3 Heat treatment and irradiation 14.4 Preservatives 14.5 Other techniques 14.6 Consumer attitudes11 MAP, product safety and nutritional quality . . . . . . . . . . . . . . . . . . . 208 F. Devlieghere and J. Debevere, Ghent University, Belgium and M. Gil CEBAS-CSIC, Spain 11.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208 11.2 Carbon dioxide as an antimicrobial gas . . . . . . . . . . . . . . . . . . . . . . 208 11.3 The microbial safety of MAP: Clostridium botulinum and Listeria monocytogenes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 210 11.4 The microbial safety of MAP: Yersinia enterocolitica and Aeromonas spp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 212 11.5 The effect of MAP on the nutritional quality of non-respiring food products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215 11.6 The effect of MAP on the nutritional quality of fresh fruits and vegetables: vitamin C and carotenoids . . . . . . . 215 11.7 The effect of MAP on the nutritional quality of fresh fruits and vegetables: phenolic compounds and glucosinolates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219 11.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 222 12 Reducing pathogen risks in MAP-prepared produce . . . . . . . . . . . 231 D. O’Beirne and G. A. Francis, University of Limerick, Ireland 12.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231 12.2 Measuring pathogen risks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 232 12.3 Factors affecting pathogen survival . . . . . . . . . . . . . . . . . . . . . . . . . . 242 12.4 Improving MAP to reduce pathogen risks . . . . . . . . . . . . . . . . . . . . 251 12.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 254 12.6 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 256 12.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 257 13 Detecting leaks in modified atmosphere packaging . . . . . . . . . . . . . 276 E. Hurme, VTT Biotechnology, Finland 13.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276 13.2 Leakage, product safety and quality . . . . . . . . . . . . . . . . . . . . . . . . . 276 13.3 Package leak detection during processing . . . . . . . . . . . . . . . . . . . . 277 13.4 Package leak indicators during distribution . . . . . . . . . . . . . . . . . . 279 13.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 282 13.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 283 14 Combining MAP with other preservation techniques . . . . . . . . . . . 287 J. T. Rosnes, M. Sivertsvik and T. Ska˚ra, NORCONSERV, Norway 14.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287 14.2 Combining MAP with other preservative techniques . . . . . . . . . 288 14.3 Heat treatment and irradiation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 293 14.4 Preservatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 297 14.5 Other techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 299 14.6 Consumer attitudes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 301 viii Contents