Atmosphere Package

[Jule Kue]

I set up a small testing setup using Velocity, it opens a small overlay window on the side which has a class of "velocityOverlay". The overlay is really small and makes error stack traces wrap. All I wanted to do was to edit the css of the "velocityOverlay" and increase the width.

And I did a small edit to the width, next thing you know the meteor app crashes when trying to launch using the "meteor" command throwing a "Error: couldn't read entire resource" error. I can't even edit the bootstrap.css file I installed using "ian_bootstrap-3".

Further more, I can't find any way to install packages locally just for my particular project, what if I wanted to modify a package only for my particular project? this is very easy to do in vanilla Node.js, you simply don't use the "-g" when using "npm install".

To add to that, within my project root, there is another ".meteor/local/build/web.browser" folder with most of the global package files replicated again. When does Meteor use which? This is very confusing.

Meteor will automatically look in the local folder before anywhere else and compile the package with the rest of your code. This allows you to do any modification you want on the package and test it locally before publishing it to the registry.

This will add the newest version of the desired package that is compatible with the other packages in your app. If you want to specify a particular version, you can specify it by adding a suffix to the package name like: meteor add ostrio:flow-rou...@3.5.0.

Regardless of how you add the package to your app, its actual version will be tracked in the file at .meteor/versions. This means that anybody collaborating with you on the same app is guaranteed to have the same package versions as you. If you want to update to a newer version of a package after installing it, use meteor update. You can run meteor update without any arguments to update all packages and Meteor itself to their latest versions, or pass a specific package to update just that one, for example meteor update ostrio:flow-router-extra.

For backwards compatibility with Meteor 1.2 and early releases, Meteor by default makes available directly to your app all symbols referenced in api.export in any packages you have installed. However, it is recommended that you import these symbols first before using them.

Each Atmosphere package that you use in your app exists in its own separate namespace, meaning that it sees only its own global variables and any variables provided by the packages that it specifically uses. When a top-level variable is defined in a package, it is either declared with local scope or package scope.

It is recommended that you use the ecmascript package and first call import Email from 'meteor/email'; before calling Email.send in your app. It is also recommended that package developers now use ES2015 export from their main JavaScript file instead of api.export.

Building an application completely from scratch is a tall order. This is one of the main reasons you might consider using Meteor in the first place - you can focus on writing the code that is specific to your app, instead of reinventing wheels like user login and data synchronization. To streamline your workflow even further, it makes sense to use community packages from npm and Atmosphere. Many of these packages are recommended in the guide, and you can find more in the online directories.

With the release of version 1.3, Meteor has full support for npm. In the future, there will be a time when all packages will be migrated to npm, but currently there are benefits to both systems.

npm is a repository of general JavaScript packages. These packages were originally intended solely for the Node.js server-side environment, but as the JavaScript ecosystem matured, solutions arose to enable the use of npm packages in other environments such as the browser. Today, npm is used for all types of JavaScript packages.

MAP and other forms of reduced oxygen packaging minimize the activities of spoilage organisms that normally give warning about potentially unsafe conditions. Concerns about modified atmosphere packaging are well founded because of the potential for growth of anaerobic or facultative anaerobic bacteria, such as Clostridia, which could cause food poisoning before food spoilage was organoleptically detectable. Reduced oxygen packaging contributes to the potential of botulism (caused by Clostridium botulinum) and other pathogens by providing greater time and opportunity for outgrowth.

The U.S. Food and Drug Administration (FDA) has been working in concert with the Institute of Food Technologists (IFT) and recently published a report entitled, "Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce." In this study, it is noted that although only two MAP produce products (coleslaw mix and ready-to-eat salad vegetables) have been implicated in foodborne illness outbreaks to date (botulism and salmonellosis), the potential for growth of pathogens is quite significant, especially in the fresh-cut produce industry.

As the Digital Marketing Specialist at Industrial Packaging, I am honored to create content for such a phenomenal company and work with one of the greatest teams in the Packaging Industry. Whether creating a video, writing blog posts or generating other pieces of content and multimedia, I am always excited to help educate and inspire our prospects and clients to reach their highest potential in regards to their packaging processes and needs.

Modified atmosphere packaging (MAP) is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life.[1][2] The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the presence of oxygen. In food, oxygen is readily available for lipid oxidation reactions. Oxygen also helps maintain high respiration rates of fresh produce, which contribute to shortened shelf life.[3] From a microbiological aspect, oxygen encourages the growth of aerobic spoilage microorganisms.[2] Therefore, the reduction of oxygen and its replacement with other gases can reduce or delay oxidation reactions and microbiological spoilage. Oxygen scavengers may also be used to reduce browning due to lipid oxidation by halting the auto-oxidative chemical process. Besides, MAP changes the gaseous atmosphere by incorporating different compositions of gases.

The first recorded beneficial effects of using modified atmosphere date back to 1821. Jacques tienne Brard, a professor at the School of Pharmacy in Montpellier, France, reported delayed ripening of fruit and increased shelf life in low-oxygen storage conditions.[4] Controlled atmosphere storage (CAS) was used from the 1930s when ships transporting fresh apples and pears had high levels of CO2 in their holding rooms in order to increase the shelf life of the product.[5] In the 1970s MA packages reached the stores when bacon and fish were sold in retail packs in Mexico. Since then development has been continuous and interest in MAP has grown due to consumer demand.

Atmosphere within the package can be modified passively or actively.[6] In passive MAP, the high concentration of CO2 and low O2 levels in the package is achieved over time as a result of respiration of the product and gas transmission rates of the packaging film. This method is commonly used for fresh respiring fruits and vegetables. Reducing O2 and increasing CO2 slows down respiration rate, conserves stored energy, and therefore extended shelf life.[7] On the other hand, active MA involves the use of active systems such as O2 and CO2 scavengers or emitters, moisture absorbers, ethylene scavengers, ethanol emitters and gas flushing in the packaging film or container to modify the atmosphere within the package.[7]

N2 is mostly used as a filler gas to prevent pack collapse.[5][8] In addition, it is also used to prevent oxidative rancidity in packaged products such as snack foods by displacing atmospheric air, especially oxygen, therefore extending shelf life.[5][8] The use of noble gases such as helium (He), argon (Ar) and xenon (Xe) to replace N2 as the balancing gas in MAP can also be used to preserve and extend the shelf life of fresh and minimally processed fruits and vegetables. Their beneficial effects are due to their higher solubility and diffusivity in water, making them more effective in displacing O2 from cellular sites and enzymatic O2 receptors.[10]

There has been a debate regarding the use of carbon monoxide (CO) in the packaging of red meat due to its possible toxic effect on packaging workers.[9] Its use results in a more stable red color of carboxymyoglobin in meat, which leads to another concern that it can mask evidence of spoilage in the product.[5][9]

Low O2 and high CO2 concentrations in packages are effective in limiting the growth of Gram negative bacteria, molds and aerobic microorganisms, such as Pseudomonas spp. High O2 combined with high CO2 could have bacteriostatic and bactericidal effects by suppression of aerobes by high CO2 and anaerobes by high O2.[10] CO2 has the ability to penetrate bacterial membrane and affect intracellular pH. Therefore, lag phase and generation time of spoilage microorganisms are increased resulting in shelf life extension of refrigerated foods.[9] Since the growth of spoilage microorganisms are suppressed by MAP, the ability of the pathogens to grow is potentially increased. Microorganisms that can survive under low oxygen environment such as Campylobacter jejuni, Clostridium botulinum, E. coli, Salmonella, Listeria and Aeromonas hydrophila are of major concern for MA packaged products.[7] Products may appear organoleptically acceptable due to the delayed growth of the spoilage microorganisms but might contain harmful pathogens.[7] This risk can be minimized by use of additional hurdles such as temperature control (maintain temperature below 3 degrees C), lowering water activity (less than 0.92), reducing pH (below 4.5) or addition of preservatives such as nitrite to delay metabolic activity and growth of pathogens.[8]

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