ADVANTAGES AND DISADVANTAGES OF MAP
AVANTAGES OF M.A.P:
DISADVANTAGES OF M.A.P:
- MAP can increase the shelf life of meat from three to 21 days, cheese from seven to 180 days, and fresh pasta from three to 60 days.
- For food producers, shelf life extension often lowers the cost of a product by reducing spoilage, as well as providing long-distance export options.
- For growers and consumers, it can extend the seasons of certain fruits and vegetables.
- Because MAP enables processors to extend shelf life without using chemicals, it is also ideal for the packaging of organic produce.
DISADVANTAGES OF M.A.P:
- Although MAP limits the growth of spoilage micro-organisms, it does not slow the growth of some harmful bacteria. For this reason MAP is usually used in conjunction with other preservation techniques such as refrigeration.
- Once these food packages are open the food has a normal shelf life.