ABSTRACT
Modified atmosphere (MA) packaging has been used for decades and the effects on different raw materials are well understood. The fact that gas modifications only are bacteriostatic has encouraged producers to use additional preservation technology to enhance or support safety and retard spoilage. By combining different preservation factors or techniques, reliable and mild multitargeted preservation can be achieved that facilitates improvements in food safety, quality, and economical aspects. Minimally processing and MA have been used for novel foods, but during the last years traditional foods have also been developed with a modern and fresh appearance. This chapter describes the general benefits of combining MA with other preservative methods, without special focus on nonrespiring foods. The main aim is to make a general reflection on the possibilities and limitations of the combined use of MA and other preservatives.
