Influência da embalagem em atmosfera modificada e tecnologias associadas na segurança microbiológica de peixes: revisão sistemática.

Abstract

Seafood is a highly perishable food product, subject to deterioration even under refrigeration. To ensure its safety and extend its shelf life, several preservation technologies have been studied, with special emphasis on modified atmosphere packaging and vacuum packaging. The association of these packaging systems with natural antimicrobial agents, edible coatings, and physical or chemical treatments constitutes the concept of hurdle technology, which aims to control spoilage and pathogenic microbiota through the combination of multiple barriers to bacterial growth. This dissertation aimed to conduct a systematic literature review on the microbiological quality of fish packaged under modified atmosphere or vacuum, either alone or in combination with other technologies. The research was carried out using the databases PubMed Central, Scopus, Web of Science e Biblioteca Virtual em Saúde (BVS) covering publications from 2015 to 2025. A total of 116 studies that met the eligibility criteria were included. Extracted information included packaging type, fish species, sampling location, applied treatments, associated technologies, investigated microorganisms, identification methods, and the overall conclusion of each experiment. The results showed that the combination of modified atmosphere or vacuum packaging with other technologies was more effective in inhibiting microorganisms such as Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus aureus, Pseudomonas spp., and Enterobacteriaceae. Technologies such as essential oils, nanoparticles, protective cultures, and organic acids demonstrated satisfactory performance. A growing use of molecular methods, complementary to traditional microbiological culture, was also observed as a tool for microbial identification. It is concluded that the application of hurdle technology, in combination with packaging systems, represents a promising strategy for fish preservation, combining microbiological safety with industrial feasibility.