called permeable films. Other films, called barrier films, are designed to prevent the exchange of gases and are mainly used with non-respiring products like meat and fish. MAP films developed to control the humidity level as well as the gas composition in the sealed package are beneficial for the prolonged storage of fresh fruits, vegetables and herbs that are sensitive to moisture. These films are commonly referred to as modified atmosphere/modified humidity packaging (MA/MH) films. Equipment In using form-fill-seal packaging machines, the main function is to place the product in a flexible pouch suitable for the desired characteristics of the final product. These pouches can either be pre-formed or thermoformed. The food is introduced into the pouch, the composition of the headspace atmosphere is changed within the package; it is then heat sealed. These types of machines are typically called pillow-wrap, which horizontally or vertically form, fill and seal the product. Form-fill-seal packaging machines are usually used for large scale operations. In contrast, chamber machines are used for batch processes. A filled pre-formed wrap is filled with the product and introduced into a cavity. The cavity is closed and vacuum is then pulled on the chamber and the modified atmosphere is inserted as desired. Sealing of the package is done through heated sealing bars, and the product is then removed. This batch process is labor-intensive and thus requires a longer period of time; however, it is relatively cheaper than packaging machines which are automated. Additionally, snorkel machines are used to modify the atmosphere within a package after the food has been filled. The product is placed in the packaging material and positioned into the machine without the need of a chamber. A nozzle, which is the snorkel, is then inserted into the packaging material. It pulls a vacuum and then flushes the modified atmosphere into the package. The nozzle is removed and the package is heat sealed. This method is suitable for bulk and large operations. Products Many products such as red meat, seafood, minimally processed fruits and vegetables, salads, pasta, cheese, bakery goods, poultry, cooked and cured meats, ready meals and dried foods are packaged under MA. A summary of optimal gas mixtures for MA products is shown in the following table. Modified Atmosphere Packaging for different food products and optimal gas mixtures See also Active packaging Cold chain Modified atmosphere/modified humidity packaging Permeation Shelf life Citations References Church,