A commonly used method of extending the shelf life of foodstuffs is MAP (Modified Atmosphere Packaging). The technique subsitutes the air inside a package with a protective gas mix.
The most commonly used gas mixes include carbon dioxide and nitrogen at various concentrations. Oxygen contained in the air causes growth of aerobic microbes that typically spoil fresh food products.
Thanks to its acidicity, carbon dioxide slows down the growth of microbes, while inert nitrogen is used as a filler gas. To retain the red colour of meats, a mixture of carbon dioxide and oxygen may also be used.
MAP in itself does not improve the standard of the product, which must be of high quality to start with. Only an unbroken cold chain guarantees that the quality of food products remains good.
Because foodstuffs have different properties, shelf-life studies must be performed to test the suitability of a gas mixture before launching a product.
The Woikoskis carbon dioxide is certified encl. FSSC 22000.