What type of packaging controls the atmosphere around food to extend its shelf life?

Modified Atmosphere Packaging (MAP) is designed to alter the composition of gases surrounding food products to extend their shelf life. This is achieved by replacing the naturally occurring atmosphere within the packaging with a mixture of gases, typically higher in carbon dioxide and lower in oxygen than the ambient air. By controlling the gases, MAP slows down the growth of aerobic bacteria and molds, delay ripening in fruits and vegetables, and reduce enzymatic reactions that can lead to spoilage. This method is particularly effective for perishable items like fresh produce, meat, and dairy products, helping maintain their freshness and quality for an extended period.

In contrast, vacuum packaging removes air from the package to create a vacuum seal, which also helps preserve food by reducing oxygen and moisture levels, but does not actively modify the gas composition like MAP does. Aseptic packaging involves sterilization of food and packaging separately before sealing to keep contents bacterially safe over time, but it does not specifically control the atmosphere. Protective packaging primarily focuses on physical protection from external damage rather than atmospheres around food. Each of these methods offers benefits, but MAP is distinct in its capability to actively maintain a modified atmosphere conducive to longer shelf life.