A packaging method that replaces the air around a food with a controlled gas mix to extend shelf life.
MAP typically uses a controlled mix of carbon dioxide, nitrogen and sometimes oxygen, chosen to suit the particular food and slow spoilage.
No. MAP slows spoilage but does not remove the need for temperature control, and many MAP foods still require refrigeration and a use-by date.
Reducing oxygen can suppress some spoilage bacteria while favouring anaerobic pathogens, so safety still relies on refrigeration and the food's pH and water activity.
It must be validated for the specific product and gas mix, and the labelled shelf life is only valid if the food is kept at the stated storage temperature.
A damaged or opened pack has lost its modified atmosphere, so it should be treated as an ordinary chilled food and used quickly or discarded if in doubt.