MAP involving gas mixtures is not a panacea and should not be regarded as a substitute for good manufacturing practices, HACCP programs, and proper distribution temperature conditions for shelf-life extension of food. When used in conjunction with these factors, however, substantial extensions in shelf life and economies in production and distribution are possible. Although the concept of MAP may appear to be simple, its implementation requires the careful evaluation of the chemistry, physiology, and microbiology of the food system in relation to the dynamics of the microenvironment and the packaging material.

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