Principles of Modified-Atmosphere and Sous Vide Product Packaging

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.

Introduction Karen L. Dobbs, Health CanadaModified Atmosphere Packaging - Sous Vide Technology Future A Perspective on MAP Products in North America and Western Europe Aaron L. Brody, Rubbright, Brody, Inc.A Brief Chronology of Altered Gaseous Environmental Food Packaging - North America - Europe - Conclusion - Appendix Current Status of Sous Vide in Europe Toon Martens, ALMA Universitieits, Belgium History - Present Market and Potential Growth - Technology - Safety Regulations - Research and Training - Conclusions Microbiological Concerns Associated with MAP and Sous Vide Products John H. Hanlin, George M. Evancho and Peter J. Slade, Campbell Soup Co.Introduction - Influence of Heat Processing on Survival of Pathogens - Influence of Gaseous Atmosphere on Survival and Growth of Pathogens in MAP and Sous Vide Products - Influence of Storage Temperature on Survival and Growth of Pathogens in MAP and Sous Vide Products - Control of Safety in MAP and Sous Vide Products MAP and CAP of Fresh, Red Meats, Poultry and Offals C. O. Gill, Agriculture and Agri-Food CanadaIntroduction - Deteriorative Processes in Fresh Meats - Packaging Materials and Equipment - Types of Preservative Packaging - The Use of Preservative Packaging with Commercial Products - Concluding Remarks MAP of Cooked Meat and Poultry Products Joseph H. Hotchkiss and Scott W. Langston, Cornell UniversityIntroduction - Current MAP Technology - Shelf Life Extension by MAP - Combination of MAP and Other Technologies - Safety of Poultry and Cooked MAP Meats - Summary Fish and Shellfish Products in Sous Vide and Modified Atmosphere Packs D. M. Gibson and H. K. Davis, Ministry of Agriculture, Fisheries and Food, UKFish Composition - Normal Aerobic Spoilage Pattern - Sensory Perception of Spoilage and Definition of Shelf Life - Processing Parameters - Shelf Life Extension with Sous Vide Processing - Implications of MAP and Sous Vide Processing on Product Safety - C

Farber, Jeffrey M. | Dodds, Karen