The shelf life of seafood under current icing and refrigerated storage conditions ranges from 2 to 14 d, depending on species, harvest location, and season. Elevated carbon dioxide levels in modified atmosphere packaging (MAP) has been shown to inhibit the normal spoilage flora of seafood and double or triple shelf life. The threat of botulism, due to the presence of nonproteolytic psychyrotrophic Clostridium botulinum types B, E, and F, has been reason for caution in expanding this technology. This article examines the safety of MAP seafood through analysis and comparison of raw materials, research methodologies, quality indices, treatment, and packaging options.
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Stammen et al. (1990) studied this question.
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