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What is Reduced Oxygen Packaging and What are the Food Safety Concerns Controls? By Shirley B. Bohm, MPH Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration NEHA 2006 Reduced Oxygen Packaging Considerations: What is ROP Benefits and concerns for ROP Microbiology pathogens of concern for ROP Gases associated with ROP and their uses ROP packaging materials equipment Barriers, hurdles controls for pathogens How to conduct an ROP inspection ROP Changes in the 2005 Food Code (Definition) “Reduced Oxygen Packaging” means: The reduction of the amount of oxygen in a package by removing oxygen; displacing oxygen and replacing it with another gas or combination of gases; or otherwise controlling the oxygen content to a level below that normally found in the surrounding, 21% oxygen atmosphere, and A process as specified in the Subparagraph (a)(1) of this definition that involves a food for which the hazards of Clostridium botulinum and Listeria monocytogenes require control in the final packaged form. (new) ROP Changes in the 2005 Food Code Vacuum packaging, in which air is removed from a package of food and the package is hermetically sealed so that a vacuum remains inside the package, Modified atmosphere packaging, in which the atmosphere of a package of food is modified so that its composition is different from air but the atmosphere may change over time due to the permeability of the packaging material or the respiration of the food. Modified atmosphere packaging includes: reduction in the proportion of oxygen, total replacement of oxygen, or an increase in the proportion of other gases such as carbon dioxide or nitrogen; and ROP Changes in the 2005 Food Code Controlled atmosphere packaging, in which the atmosphere of a package of food is modified so that until the package is opened, its composition is different from air, and continuous control of that atmosphere is maintained, such as by using oxygen scavengers or a combinat