Food products - biologically sensitive substance that is subject to both microbiological and chemical destruction. Changes caused by microorganisms, begin immediately after harvest or slaughter. Despite the fact that low temperatures prevent destruction, cooling does not solve all problems related to microbiology.
MAPAX® technology protects products from microorganisms that continue to destroy the product, even at low temperatures. The main component of MAPAX® technology is special gas mixture called BIOGON®. Composition of gas mixture is chosen based on such factors as, the type and quantity of microorganisms, water activity, acidity, cell respiration, the product composition, temperature, and technical conditions of production process. Those gases that we breathe, namely, nitrogen, oxygen, carbon dioxide, are used alone or in combination to produce gas mixture BIOGON®, which is used for food products packaging.
Carbon dioxide prevents the growth of microorganisms. This is very important for products with high water activity, such as meat, fish and ready meals. For food products that are high in fat and have low water activity, such as peanuts or milk powder, modofied atmosphere is used mainly to slow oxidation.
|Typical shelf life in air||Typical shelf life with MAPAX|
|Raw red meat||2-4 days||5-8 days|
|Raw light poultry||4-7 days||16-21 days|
|Raw dark poultry||3-5 days||7-14 days|
|Sausages||2-4 days||2-5 weeks|
|Sliced cooked meat||2-4 days||2-5 weeks|
|Raw fish||2-3 days||5-9 days|
|Cooked fish||2-4 days||3-4 weeks|
|Hard cheese||2-3 weeks||4-10 weeks|
|Soft cheese||4-14 days||1-3 weeks|
|Cakes||several weeks||up to one year|
|Bread||some days||2 weeks|
|Pre-baked bread||5 days||20 days|
|Fresh cut salad mix||2-5 days||5-10 days|
|Fresh pasta||1-2 weeks||3-4 weeks|
|Pizza||7-10 days||2-4 weeks|
|Pies||3-5 days||2-3 weeks|
|Sandwiches||2-3 days||7-10 days|
|Ready meals||2-5 days||7-20 days|
|Dried foods||4-8 months||1-2 years|