ABSTRACT
This chapter reviews the published literature related to the effects of gases on microorganisms and the factors influencing the efficacy of antimicrobial atmospheres. The degree of inhibition will depend upon physical and biochemical characteristics of the food to be preserved and the prevalence of susceptible bacteria. Packaging barrier in Modified atmosphere packaging has a major effect on microbial growth by influencing the time in which the selected MA gases remain in contact with the product and the rate at which O2 enters the package. Hypobaric, or low-pressure, storage is a preservation technique based on the combined effects of temperature and atmospheric pressure control. Mold growth and toxin formation are the major concerns for altered atmosphere storage of grains and legumes. Microbial spoilage of meat will be affected by the meat substrate, the bacteria present, and the temperature conditions. Advantages of using ambient and subambient pressure gases to inhibit microbial growth on and within foods are many.
