What Does ‘Packaged in a Protective Atmosphere’ Mean?

The inscription “Packaged in a protective atmosphere” is often found on the packaging of meat from the self-service counter. This is a process for preserving food, also known as MAP – “Modified Atmosphere Packaging”. When packaging in a protective atmosphere, the normal air is first sucked out of the product packaging in a germ-free environment and a so-called protective gas is filled in instead. This makes food last longer. A protective gas with a high oxygen content can also ensure that the natural red color of certain types of meat is retained for a longer period of time.

According to estimates by the Federal Institute for Risk Assessment (BfR), around 90 percent of fresh meat in the self-service area of ​​supermarkets is packaged in a protective atmosphere. The packaging of pre-baked rolls, pasta specialties from the refrigerated section, packaged cheese, sausages or ready-cut fruit are also filled with the protective gas mixture. This packaging method aims to limit the spoilage of the product by microorganisms or chemical processes. The so-called microbiological stability – the period in which bacteria, fungi, etc. do not noticeably multiply – is guaranteed up to the printed use-by date of the product if the storage conditions are observed.

The protective gas can have different compositions. However, the protective atmosphere usually consists of a mixture of oxygen, carbon dioxide and nitrogen. This gas mixture differs from normal air in its quantitative composition. Some protective gas variants work with a mixture that contains less oxygen and significantly more nitrogen and carbon dioxide. The residual oxygen that is present in the packaging and in the product is reduced by filling with the modified atmosphere.

Pork and beef, on the other hand, are usually packaged in a modified atmosphere using a process known as “High O2-MAP”. The gas mixture used here contains a higher proportion of oxygen than normal air. The oxygen content ensures that the freshness of the red meat is retained, which can slow down the maturing process. According to the BfR, no additional risk to the health of consumers can be identified.

Products that have been packaged in a modified atmosphere must be labeled accordingly on the packaging. However, there is no obligation to label the gas mixture used.