Efficacy of an Oxygen Scavenger to Modify the Atmosphere and Prevent Mold Growth on Meal, Ready-to-Eat Pouched Bread

Abstract

An oxygen scavenging system enclosed in a pouch with baked, meal, ready-to-eat bread prevented growth of a mixed mold inoculum on the surface of the bread for 13 months. In the absence of the oxygen scavenger, growth of Aspergillus and Penicillium was visible on the bread within 14 d. Growth of molds on pouched culture media, with and without sorbate, was also prevented by oxygen scavenging packets.

Shelf Life and Safety Concerns of Bakery Products—A Review

“…Oxygen absorbent technology is now used by the U.S. Army for meal ready-to-eat pouch bread. 186 In this system, an O 2 scavenging system, FreshPax R (Multisorb Technology, Buffalo, NY) was enclosed in a pouch made of polyester/aluminum foil/high density polyethylene with baked ready-to-eat bread. Under these packaging conditions the bread kept mold free for 13 months at 25 • C. This system was used commercially by two U.S. bakery companies (Sterling Foods and Franz Bakery Company) to produce the extended shelf life of bread and rolls for the troops in the Gulf War Crisis of 1990-1991 (AIB, personal communication).…”

Principles and Applications of Modified Atmosphere Packaging of Foods

“…In further tests with biscuits, the presence of an oxygen scavenger resulted in retained flavour, retarded rancidity and discoloration and an increased shelf-life by four to fivefold. Powers and Berkowitz (1990) with bread, with crusty rolls and Black et al (1993) with pita bread confirm the very long extensions in shelf-life that can be achieved using oxygen scavengers.…”

O

“…Both vacuum and MAP techniques may not be able to effectively deliver or maintain such low initial residual oxygen concentrations, although an appropriate concentration of carbon dioxide may also effectively suppress mold growth. However, Powers and Berkowitz (14) noted that an oxygen absorber prevented mold growth in specially formulated and packaged bread for up to 3 years, and oxygen scavengers are also reported to control mold growth on crusty rolls for at least 60 days (15). In commercial practice, use of an oxygen scavenger to control mold is a major use in Japan but has been of minor importance elsewhere in the world.…”