High-Oxygen MAP Extends Shelf Life of Mussels

High oxygen atmosphere (in excess of 50%) keeps refrigerated shellfish fresh 14-21 days, instead of 3-4 days experienced with traditional mesh or perfed film packaging, unless it’s kept on ice.

26/12/07 Patented modified atmosphere packaging (MAP) extends shelf life of mussels, eliminates leakage.

MAP technology developed by Atlantic Aqua Farms Inc., Orwell Cove, PEI, Canada, loads live mussels in preformed, multilayer barrier trays, injects custom oxygen/carbon dioxide mixture, seals tray with peelable barrier lidstock on fill-seal equipment. High oxygen atmosphere (in excess of 50%) keeps refrigerated shellfish fresh 14-21 days, instead of 3-4 days experienced with traditional mesh or perfed film packaging, unless it’s kept on ice. High oxygen environment also precludes any chance of growth of Clostridium botulinum, the anaerobic bacteria responsible for botulism.

Trays hold 1-, 1.5-, 2-, or 5-pounds of mussels, with 1-pound, the typical serving size, ranking as most common. Packaging simplifies portion control, minimizes handling in restaurants where incoming mussels in standard packaging must be unpacked, rinsed, iced to keep them as close to 0 F as possible to maximize shelf life.

AAF holds patents on high-oxygen MAP for shellfish in Canada, US, currently distributes MAP product in Canada. US distribution awaits review by US Food and Drug Administration, Washington, DC, of microbiological challenge testing.