Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganisms

Effects of CO2 on the physicochemical, microbial, and sensory properties of pork patties packaged under optimized O2 levels

The storage quality characteristics of fresh pork patties were investigated under 80% O2 modified atmosphere packaging (MAP80:20 = 80% O2/20% CO2) and 40% O2 MAP with various CO2 levels (MAP40:20 = 40% O2/20% CO2/40% N2; MAP40:40 = 40% O2/40% CO2/20% N2; MAP40:60 = 40% O2/60% CO2). Packaged patties were stored for 16 days at 4 °C to monitor their physicochemical (pH, instrumental color, oxidative stability, and fatty acid profile), microbial, and sensorial changes. Results suggested that decreasing O2 levels from 80% to 40% significantly inhibited the lipid oxidation of patties but led to a lower (P < 0.05) color stability. Elevating CO2 levels from 20% to 60% in combination with 40% O2 significantly suppressed bacterial growth and total volatile basic nitrogen production, and thus rendered patties with a better sensory quality and a similar meat color to 80% O2. However, increased CO2 levels promoted lipid oxidation through reducing the antioxidant capacity of patties, which was attributed to a CO2-induced reduction in superoxide dismutase and glutathione peroxidase activities during storage rather than a pH reduction or changes in fatty acid composition. Overall, 40% O2/40% CO2/20% N2 is a realistic alternative for pork patties to improve meat quality and extend the shelf-life to over 16 days.

Footprint analysis of CO2 in microbial community succession of raw milk and assessment of its quality

With the growing production of raw milk, interest has been increasing in its quality control. CO2, as a cold processing additive, has been studied to extend the cold storage period and improve the quality of raw milk. However, it is yet uncertain how representative microbial species and biomarkers can succeed one another at distinct critical periods during refrigeration. Therefore, the effects of CO2 treatment on the succession footprint of the microbial community and changes in quality during the period of raw milk chilling were examined by 16S rRNA analysis combined with electronic nose, and electronic tongue techniques. The results indicated that, the refrigeration time was shown to be prolonged by CO2 in a concentration-dependent way. And CO2 treatment was linked to substantial variations in beta and alpha diversity as well as the relative abundances of various microbial taxa (p < 0.01). The dominant bacterial phylum Proteobacteria was replaced with Firmicutes, while the major bacterial genera Acinetobacter and Pseudomonas were replaced with lactic acid bacteria (LAB), including Leuconostoc, Lactococcus, and Lactobacillus. From the perspective of biomarkers enriched in CO2-treated sample, almost all of them belong to LAB, no introduction of harmful toxins has been found. The assessment of the quality of raw milk revealed that CO2 improved the quality of raw milk by lowering the acidity and the rate of protein and fat breakdown, and improved the flavor by reducing the generation of volatiles, and increasing umami, richness, milk flavor and sweetness, but reducing sourness. These findings offer a new theoretical foundation for the industrial use of CO2 in raw milk.

Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria

The growth of six bacterial species (Carnobacterium maltaromaticum, Bacillus weihenstephanensis, Bacillus cereus, Paenibacillus spp., Leuconostoc mesenteroides and Pseudomonas fragi) was studied in various gas compositions. Growth curves were obtained at various oxygen concentrations (between 0.1 and 21%), or various carbon dioxide concentrations (between 0 and 100%). Decreasing the O₂ concentration from 21% to about 3-5% has no effect on the bacterial growth rates, which are only affected by low oxygen levels. For each strain studied, the growth rate decreased linearly with carbon dioxide concentration, except for L. mesenteroides which remained insensible to this gas. Conversely, the most sensitive strain was totally inhibited by 50% of carbon dioxide in the gas phase at 8 °C. Predictive models were fitted, and the parameters characterizing the inhibitory effect of these two gases were estimated. This study provides new tools to help the food industry design suitable packaging for MAP storage.

Study on modified SA-H3BO3 immobilization microorganism method for wastewater treatment in seawater recirculating aquaculture system

The sodium alginate-H₃BO₃ (SA-H₃BO₃) is traditionally used as bioremediation method for wastewater treatment in recirculating aquaculture system. Even though this method has many advantages (e.g., high cell loading) for immobilization, the remove of ammonium is not very effective. In this study, a modified method was built by adding polyvinyl alcohol and activated carbon into SA solution, and then crosslinked with saturated H₃BO₃-CaCl₂ solution for creating new beads. Moreover, response surface methodology was utilized for optimizing the immobilization based on Box-Behnken design. The removal rate of ammonium in 96 h was taken as the primary performance criterion to characterize the biological activity of immobilized microorganisms (i.e., Chloyella pyrenoidosa, Spirulina platensis, Nitrifying bacteria, and Photosynthetic bacteria). Based on the results, the optimal parameter of immobilization as follows: the concentration of SA was 1.46%, the concentration of polyvinyl alcohol was 0.23%, the concentration of activated carbon was 0.11%, the crosslinking time was 29.33 h, and the pH was 6.6.

Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage

Pseudomonas fragi is a dominant meat spoilage organism under high-oxygen modified atmosphere packaging (HiOx-MAP). This work investigated the effects of CO₂ on P. fragi growth and the related spoilage phenomena of HiOx-MAP beef. Minced beef incubated with P. fragi T1, a strain owning the strongest spoilage potential among isolates, was stored under CO₂-enriched HiOx-MAP (TMAP; 50% O₂/40% CO₂/10% N₂) or non-CO₂ HiOx-MAP (CMAP; 50% O₂/50% N₂) at 4 °C for 14 days. Compared to CMAP, TMAP maintained sufficient O₂ levels to endow beef with higher a* values and meat color stability due to lower P. fragi counts from day 1 (P < 0.05). TMAP samples also showed lower (P < 0.05) lipase activity and protease activity within 14-days and 6-days than CMAP samples respectively. TMAP delayed the significantly increased pH and total volatile basic nitrogen contents occurred in CMAP beef during storage. Despite TMAP markedly promoted the lipid oxidation associated with higher concentrations of hexanal and 2,3-octanedione than CMAP (P < 0.05), TMAP beef retained an acceptable organoleptic odor due to a CO₂-inhibition on the microbial-induced 2,3-butanedione and ethyl 2-butenoate formation. This study provided a comprehensive insight into the antibacterial mechanism of CO₂ on P. fragi in HiOx-MAP beef.

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere

A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO2/80% N2) at 4 ± 1°C and 20 ± 1°C. The results of a sensory and instrumental evaluation of colour and texture showed that significantly greater changes in these parameters were caused by drying the sausage rather than during subsequent storage of the produced snacks. Although total viable count increased and reached a maximum value of 6.5 log CFU g-1 after 70 days of storage at 20 ± 1°C, Enterobacteriaceae were not detected. The histamine level was approx. 18 mg kg-1, while the average content of the other biogenic amines after 70 days of storage ranged from 4.4 mg kg-1 (cadaverine) to 32.1 mg kg-1 (tyramine). The biogenic amine index was small and varied from 34.5 mg kg-1 (in the sausage before drying) to 73.4 mg kg-1 (at the end of the snack storage at 20 ± 1°C). The lipid hydrolysis and oxidation proceeded slowly and did not pose a threat to the product quality. The combination of drying and modified atmosphere packaging maintains good quality and safety of sausage snack during 70 days at refrigerated storage and/or 4 weeks at room temperature.

Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp (Parapenaeus longirostris) during frozen storage

The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N₂; (2) vacuum; (3) 50% N₂ + 50% CO₂; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at -35°C and stored for 12 months at -18°C. Arginine (661 mg/100 g), proline (538 mg/100 g), and glycine (424 mg/100 g) were the most abundant FAAs, whereas the least abundant were tyrosine (67 mg/100 g), histidine (58 mg/100 g), and aspartic acid (34 mg/100 g). FAAs in all samples gradually (and significantly) increased in the first 6 to 8 months of storage, and then significantly decreased. The sodium sulfite treatment (Method 4) kept the initial FAA contents lower than the other treatments, due to the strong antioxidant action of sulfite agents. Interestingly, similar results were obtained for vacuum packaging (Method 2). Thus, combining frozen storage with vacuum packaging represents an alternative approach to chemical additives in shrimp/prawn processing to meet the increasing demand for high-quality seafood products with long shelf-life.

Application of soluble gas stabilization technology on ready-to-eat pre-rigor filleted Atlantic salmon (Salmo salar L.)

Abstract

The demand for high‐quality, convenient, and sustainable salmon products represents a potential for value‐added product development and novel packaging solutions. Soluble gas stabilization (SGS) technology, which applies dissolved CO₂ in the product before packaging, represents a novel approach to retain product quality and prevent microbiological deterioration during cold storage of pre‐rigor filleted salmon loins.

The present study aimed to examine the solubility of CO₂ in salmon loins as affected by rigor status. In addition, the effect of predissolved CO₂ on the overall quality of pre‐rigor vacuum‐packed Atlantic salmon (Salmo salar L.) was investigated during storage at 4°C. The CO₂ pretreatment was conducted, exposing loins to 100% CO₂ for 18 h at 4°C (the control group was kept in air at 4°C) before repackaging and storage for 15 days.

Dissolved CO₂ in the muscle (equilibrium achieved four days post packaging) was slightly higher in pre‐rigor than post‐rigor salmon loins (p_equilibrium = 0.006). Moreover, the overall spoilage (Hvalue) and microbiological stability of salmon fillets stored in SGS‐vacuum were significantly improved compared to vacuum‐packed loins (p < 0.05).

The results demonstrate that SGS technology can maintain the overall quality of pre‐rigor vacuum‐packed salmon loins without introducing the high gas‐to‐product volume ratio recognized by modified atmosphere packaging. Thus, the application of SGS technology on pre‐rigor loins can lead to higher economic gain and environmental benefits due to the reduced amount of required packaging material and reduced food waste.

Practical Application

CO₂ can be dissolved in pre‐rigor salmon loins before vacuum packaging to increase product shelf life during cold storage.

The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage

The objective of this study was to establish the effect of CO₂ on the bacterial community in beef steaks held under both high-oxygen modified atmosphere packaging (HiOx-MAP) types (CO₂ treated MAP: 50% O₂/40% CO₂/10% N₂; control MAP: 50% O₂/50% N₂). Steaks were stored at 2 °C for 20 days. Gas composition, meat color, pH values, total volatile basic nitrogen values, total viable counts (TVC) and microbial community dynamics were monitored. Compared to the control MAP, the high level of CO₂ in the contrast MAP significantly delayed bacterial growth, resulting in a bright red color as well as extending the shelf-life to over 20 days. The microbial diversity decreased with prolonged storage in both MAP types, but it was more complex in high-CO₂ treated MAP steaks. When TVC values approached the shelf-life threshold for the control MAP, Pseudomonas and Brochothrix were the predominant bacteria, while Pseudomonas and Serratia under the CO₂ containing MAP were at a lower abundance than under the control MAP. The dominant Pseudomonas species causing spoilage in the control MAP steaks was P. fragi, and this species was inhibited significantly by CO₂, followed by P. weihenstephanensis. Inversely, P. versuta instead of P. fragi became the dominant Pseudomonas species under the CO₂ treated MAP. Overall, the application of CO₂ in HiOx-MAP influenced microbiota succession, which played an important role in retaining beef quality.

Mild processing of seafood-A review

Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.

Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat

The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packaging (80 % N2 + 20 % CO2) on the microbial and physicochemical parameters of lamb meat and the sensory properties of cooked meat. Musculus longissimus thoracis et lumborum samples were examined at 10 d intervals (0, 10, 20 and 30 d) during storage at 4 ∘C. There was no significant effect of the packaging method and storage time used on cooking loss, natural drip loss, lightness, yellowness, and intensity of taste and aroma. An interaction between storage time, packaging method, and mesophilic aerobic bacteria and coliform counts was observed. Storage time significantly affected the number of aerobic psychrotrophic bacteria, redness, pH (P≤0.001), shear force value (P=0.006), and the desirability of aroma (P<0.026) and taste (P<0.01). During the storage time, an increase in red saturation from 11.92 to 13.33 and pH value from 5.69 to 5.80 was recorded. Moreover, the storage method affected sensory properties. Vacuum-packed meat was characterized by higher scores in juiciness, tenderness and taste desirability in comparison to MAP. The obtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigeration conditions.

Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis

Modified atmosphere packaging (MAP) is widely applied in packaging meat and meat products. While most studies had employed culture-dependent microbiological analyses or polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the recent application of high-throughput sequencing (HTS) has been effective and reliable in detecting the microbial consortium associated with food spoilage. Since MAP application is limited in China, applying HTS in assessing the microbial consortium of meat and meat products in the country becomes imperative. In this study, quality indexes and bacterial enumeration often used as spoilage indicators were employed to assess MAP fresh pork under chilled (4 °C) storage for 21 d. The results indicated that 70%O₂/30%CO₂ (Group A) retained more redness (a*) content, while 70%N₂/30%CO₂ (Group B) markedly reduced spoilage indicators compared to the control group. Notably, high-throughput sequencing indicated that Group B and 20%O₂/60%N₂/20%CO₂ (Group C) inhibited the growth of abundant spoilers, Pseudomonas spp. and Brochothrix spp. Thus, MAP (Group B and C) has promising potential in inhibiting predominant meat spoilers during chilled storage. This study provides valuable information to food industries on the potential application of MAP to control meat spoilage in Chinese markets.

Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment

Supercritical carbon dioxide (SC-CO₂) is a novel method for food pasteurization, but there is still room for improvement in terms of the process shortening and its use in products with high oil content. This study addressed the effect of high power ultrasound (HPU) on the intensification of the SC-CO₂ inactivation of E. coli and B. diminuta in soybean oil-in-water emulsions. Inactivation kinetics were obtained at different pressures (100 and 350 bar), temperatures (35 and 50 °C) and oil contents (0, 10, 20 and 30%) and were satisfactorily described using the Weibull model. The experimental results showed that for SC-CO₂ treatments, the higher the pressure or the temperature, the higher the level of inactivation. Ultrasound greatly intensified the inactivation capacity of SC-CO₂, shortening the process time by approximately 1 order of magnitude (from 50 to 90 min to 5-10 min depending on the microorganism and process conditions). Pressure and temperature also had a significant (p < 0.05) effect on SC-CO₂ + HPU inactivation for both bacteria, although the effect was less intense than in the SC-CO₂ treatments. E. coli was found to be more resistant than B. diminuta in SC-CO₂ treatments, while no differences were found when HPU was applied. HPU decreased the protective effect of oil in the inactivation and similar microbial reductions were obtained regardless of the oil content in the emulsion. Therefore, HPU intensification of SC-CO₂ treatments is a promising alternative to the thermal pasteurization of lipid emulsions with heat sensitive compounds.

Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere

The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3±1°C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5logCFU/g. A significant difference (p<0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p<0.01; p<0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab

The objective of the present study was to investigate the effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab. As the storage time increased, the rates at which the total aerobic plate count, total volatile basic nitrogen, pH, peroxide value and thiobarbituric acid-reactive substances value increase were significantly lower for the superchilling with modified atmosphere packaging (SCS + MAP) treatment compared to superchilling storage (SCS) and chilling storage (CS). With increasing storage time, the carbonyl content of the proteins increased from 1.21 nmol/mg of protein (0 day) to 2.03, 1.87, 1.66 nmol carbonyl/mg protein on the 6th day for CS, SCS and SCS + MAP, respectively. The disulfide bonds increased in a similar manner, and the total sulfhydryl content, salt extractable protein and Ca-ATPase stability decreased. Sodium dodecyl sulphate polyacrylamide gel elcetrophoresis (SDS-PAGE) and microstructure analysis also indicated that SCS + MAP could reduce the degree of protein degradation. These results suggested that superchilling with modified atmosphere packaging offers an effective approach to slowdown protein and lipid oxidation, and extends the shelf life of swimming crab. However, superchilling with high-CO2 packaging had a negative effect on the surface hydrophobicity and drip loss of swimming crab.

Effects of Soluble Gas Stabilisation, Modified Atmosphere, Gas to Product Volume Ratio and Storage on the Microbiological and Sensory Characteristics of Ready-to-Eat Shrimp (Pandalus borealis)

The effects of storage time, modified atmospheres (30% or 60% CO2), soluble gas stabilisation and gas to product volume ( g/ p) ratio were investigated on the microbiological and sensory characteristics of cooked, peeled and brined ready-to-eat (RTE) deep-water shrimps ( Pandalus borealis). Soluble gas stabilisation (SGS) treatment prior to packaging (2h) increased the CO2 content in the packaged shrimp and counteracted package collapse, even at low g/ p ratios (0.66). SGS treatment reduced significantly (P 0.01) the aerobic plate count and psychrotrophic count. The increase of CO2 levels during modified atmosphere (MA) packaging and the application of SGS significantly enhanced (P 0.01) the sensory quality of the shrimps. The exudates in the packages (%) were significantly reduced (P 0.01) when applying SGS treatment. Therefore, SGS treatment in combination with MA packaging can be used successfully on RTE shrimps to reduce the package volume and to improve the microbiological and sensory characteristics.

Validation of a predictive model coupling gas transfer and microbial growth in fresh food packed under modified atmosphere

Predicting microbial safety of fresh products in modified atmosphere packaging implies to take into account the dynamic of O2, CO2 and N2 exchanges in the system and its effect on microbial growth. In this paper a mechanistic model coupling gas transfer and predictive microbiology was validated using dedicated challenge-tests performed on poultry meat, fresh salmon and processed cheese, inoculated with either Listeria monocytogenes or Pseudomonas fluorescens and packed in commercially used packaging materials (tray + lid films). The model succeeded in predicting the relative variation of O2, CO2 and N2 partial pressure in headspace and the growth of the studied microorganisms without any parameter identification. This work highlighted that the respiration of the targeted microorganism itself and/or that of the naturally present microflora could not be neglected in most of the cases, and could, in the particular case of aerobic microbes contribute to limit the growth by removing all residual O2 in the package. This work also confirmed the low sensitivity of L. monocytogenes toward CO2 while that of P. fluorescens permitted to efficiently prevent its growth by choosing the right combination of packaging gas permeability value and initial % of CO2 initially flushed in the pack.

Toward shrimp consumption without chemicals: Combined effects of freezing and modified atmosphere packaging (MAP) on some quality characteristics of Giant Red Shrimp (Aristaeomorpha foliacea) during storage

The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2+50% CO2) on some quality characteristics of Giant Red Shrimp (GRS) (Aristaeomorpha foliacea) was studied during 12-month storage. In particular, the quality characteristics determined proximal and gas compositions, melanosis scores, pH, total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) as well as free amino acid (FAA). In addition, the emergent data were compared to those subject to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL). Most determined qualities exhibited quantitative differences with storage. By comparisons, while pH and TVB-N statistically varied between treatments (P<0.05) and TBA that ranged between ∼0.15 and 0.30 mg MDA/kg appeared least at end of storage for 100% N2 treated-group, the latter having decreased melanosis scores showed such treatments with high promise to keep the colour of GRS sample hence, potential replacement for SUL group. By comparisons also, while some individual FAA values showed increases especially at the 100% N2-treated group, the total FAAs statistically differed with storage (P<0.05). The combination of freezing and MAP treatments as preservative treatment method shows high promise to influence some quality characteristics of GRS samples of this study.

Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food

A mechanistic model coupling O2 and CO2 mass transfer (namely diffusion and solubilisation in the food itself and permeation through the packaging material) to microbial growth models was developed aiming at predicting the shelf life of modified atmosphere packaging (MAP) systems. It was experimentally validated on a non-respiring food by investigating concomitantly the O2/CO2 partial pressure in packaging headspace and the growth of Listeria monocytogenes (average microbial count) within the food sample. A sensitivity analysis has revealed that the reliability of the prediction by this "super-parametrized" model (no less than 47 parameters were required for running one simulation) was strongly dependent on the accuracy of the microbial input parameters. Once validated, this model was used to decipher the role of O2/CO2 mass transfer on microbial growth and as a MAP design tool: an example of MAP dimensioning was provided in this paper as a proof of concept.