Packaging gas

A protective atmosphere is a method for preserving (s) machung food. You can slow down the aging process. The Schutzatmospäre consists of natural, odorless and tasteless constituents of the air, such as carbon dioxide, nitrogen or oxygen, whose proportions vary depending on the product.

Principle

As an alternative to tin, freezing, heating (eg pasteurization ), curing, irradiation, drying, immersing, fermentation and adding preservatives can also be thus preserved, that they are packed by protective gas covered in an airtight container food. The composition of the gases in the container will not correspond to the standard atmosphere of the earth. In particular, the oxygen content is reduced, so that bacteria and other aerobic pests no longer or increase only very slowly can. This spoilage of the packaged foods is effectively prevented without processes are used which affect the quality or taste.

In addition, suitable parameters during storage to extend the shelf life, such as storage in the dark, in the cooling and / or in low humidity conditions.

Application Examples

This process occurs, for example in the packaging of bread, baked goods, roasted coffee, milk powder and spices in food cans used, as the case of shelled, packaged in foil bags of potatoes and other kitchen ready vegetables, but also increasingly with industrially produced fresh meat, such as the so-called EU mincemeat. For meat products, oxygen is also used to receive the red color.

Criticism

In 2010, the use of a protective atmosphere in the packaging of meat came under criticism because large grocery chains use an increased oxygen concentration under the same title. Purpose is a chemical reaction on the surface, which makes the meat even appear red and rosy, when it is already spoiled, as well as preventing the growth of Clostridium botulinum under anaerobic conditions. However, the opposite effect occurs and the meat spoils more quickly, fat becomes rancid. According to information from the BfR it could come under such a protective atmosphere by oxidation of cholesterol to changes and impairment of meat taste that not but be harmful.