Microbial growth is the main mechanisms of corruption in terms of keeping poultry. Especially the growth of bacteria than can be species such as pseudomonas and achromobactin. This perishable aerobic bacterium can be largely controlled by carbon dioxide gas in the modified atmosphere method (MAP).

Carbon dioxide levels of more than 20% are needed to significantly increase the shelf life of raw chicken and poultry.

For poultry meat that is to be marketed in small packages the ratio of carbon dioxide in the gas mixture should not exceed 35%, because it will destroy the packages and will lead to excessive water droplets.

The breakdown of poultry packages is very important to us, so the use of carbon dioxide gas is 100% recommended.

It is often recommended to pack poultry in container and a mixture of gas 30% of carbon dioxide and 70% of nitrogen. The acceptable shelf life of chicken and poultry by the MAP method and their packaging in plastic containers will depends on the amount of fat, the initial microbial load, the composition of the gas and the storage temperature.

Possible risks of food poisoning in these products can be with keeping the temperature low(cold) and observing good hygienic measures during the various stages (from slaughter to supply in the store as well as customer maintenance) and adequate cooking before consumption in minimized.