EXTENSION OF SHELF-LIFE OF BAKERY PRODUCT S PACKED UNDER MODIFIED ATMOSPHERE

The effectiveness of modified atmosphere packaging in extending the sh elf-life of three bakery products with different water activities (0.7 8, 0.82, 0.90) was checked against spoilage mould species isolated fro m these products. The ability of two strains of Staphylococcus aureus to grow and produce enterotoxins A and B in the product with a(w) = 0. 90 was also examined. M.A. (30% CO2-70% N2) packaging significantly ex tended the shelf-life of all three products tested. Packaging film cho ice was found to depend on the a(w)-value of the product to be package d: an O2 medium-barrier film was sufficient for the product with a(w) = 0.78, while an O2 high-barrier film was required for the product wit h a(w) = 0.90. In any case introducing expanded plastic dishes under t he product in the package was absolutely to be avoided. The above ment ioned modified atmosphere did not inhibit the S. aureus growth and ent erotoxins A and B production.