Modified Atmosphere Packaging of Cooked and Dressed Vegetable Products

Extending the shelf-life of cooked and dressed vegetable products

MAP modified atmosphere packaging for cooked and dressed vegetable products, including Bean chilies, bhajis, broccoli in cheese, bubble and squeak, cauliflower cheese, coleslaw, cooked beans, cooked beetroot, cooked potatoes, corn fritters, garlic, mushrooms, lentil cutlets, nut cutlets, other dressed salads, pakoras, pasta salads, pilafs, potato cakes, potato salads, Quorn® dishes, rice salads, rissoles, stuffed aubergines, stuffed peppers, stuffed tomatoes, stuffed vine leaves, vegetable bakes, vegetable chilies, casseroles containing vegetables, vegetable pasta, vegetable crumbles, vegetable curries, vegetable dosas, vegetable flans, vegetable pilau, vegetable shepherd’s pie, and vegetarian burgers.

The principal spoilage mechanisms affecting cooked vegetable products are microbial growth and oxidative rancidity. MAP with CO2/N2 mixtures is very effective at inhibiting these spoilage mechanisms, thereby significantly extending the shelf-life of such products. A gas/product ratio of 2:1 is recommended. For cooked vegetable products, the heating process should kill vegetative bacterial cells and inactivate degradative enzymes. Consequently, spoilage of cooked vegetable products is primarily due to post-cooking contamination by micro-organisms which can be minimised by good hygiene and handling practices. Similarly, dressed vegetable products can be spoiled by post-packaging contamination.

Possible food poisoning hazards associated with cooked vegetable products include the germination and growth of heat resistant spores if recommended chilled temperatures are not maintained. The other possible food poisoning hazards can arise from post-cooking contamination as a result of poor hygiene and handling practices and faulty seal integrity. Poor temperature control will also exacerbate the problem of microbial growth.

Dressed vegetable products usually have a pH < 4.0 and hence virtually all possible food poisoning bacteria are inhibited. Spoilage of dressed vegetable products is primarily due to enzymic browning and microbial growth of acid tolerant lactobacilli, yeasts and moulds. For both cooked and dressed vegetable products, it is recommended that strict control over temperature, hygiene and handling be maintained throughout

General Information for Modified Atmosphere Packaging of Cooked and Dressed Vegetable Products