**8. Modified atmosphere packaging (MAP)**

Modifed atmosphere packaging (MAP) has been widely used for extending the shelf life of a wide variety of food, including fish and fish products since 1980. Packages are injected with carbon dioxide, nitrogen, and very small (0.4 percent) amounts of carbon monoxide. The effciency of MAP in eliminating pathogens from fish depends on the gas mixture in MAP and, most importantly, the storage temperature (Redman, 2007; Hudecová et al., 2010). There is limited information on the effect of MAP with elevated O2 level on *Salmonella* in the literature. A study by Hudecová et al., (2010), for example, showed a signifcant decrease in the microbial growth rate on fresh chilled common carp (Cyprinus carpio) during storage at +4 ± 0.5 °C in two different MAP (70% N2/30% CO2 and 80% O2/20% CO2) for 10 days when compared to air packaging and no *Salmonella* was reported in these conditions. Ingham et al., (1990) reported that modified atmosphere storage using 50% CO2/10% O2 dose effectively reduce the growth rate of *S. typhimurium*, but it cannot, in the absence of proper refrigeration, be relied upon to prevent salmonellosis.
