Reduced oxygen packaging and food safety concerns in seafood
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TR Number
Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Virginia Cooperative Extension
Abstract
Reduced oxygen packaging (ROP) and other types of packaging including controlled atmosphere packaging (CAP), modified atmosphere packaging (MAP), cook-chil, and sous vide all reduce seafood spoilage, but there are still some safety concerns. Extended shelf life provides enough time for slow growing bacteria can grow under refrigerated temperatures.There is also temperature abuse at retail and consumer levels. This publication explains the science behind the food spoilage.