Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables – A review

• Fresh-cut produce can harbor pathogenic bacteria capable of causing human infections.
• MAP technology as a strategy to maintain product safety and extend the shelf-life.
• The effect of MAP on microorganisms varies depending on storage conditions and type of produce.
• MAP when applied as a unique technology is not effective to control pathogens growth.

This review provides an overview of the effect of modified atmosphere packaging (MAP) on the survival and growth of foodborne pathogens on fresh-cut fruits and vegetables. Substantial technological advances have been made in this area, mainly in improving the quality and shelf-life of minimally processed products. Nevertheless, attention must be paid on the survival and growth of pathogenic microorganisms that may be present in fruits and vegetables. Modified atmosphere packaging (MAP) in combination with refrigeration temperatures could be used as a mild preservation technique for safety of minimally processed fruits and vegetables. However, the effect of MAP on microorganisms can vary, depending mainly on the storage conditions and the type of packaged product.