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.