Principles of Modified-Atmosphere and Sous Vide Product Packaging

Farber, Jeffrey M. | Dodds, Karen

Introduction, Health Canada, Modified Atmosphere Packaging - Sous Vide Technology Future
A Perspective on MAP Products in North America and Western Europe, A Brief Chronology of Altered Gaseous Environmental Food Packaging - North America - Europe - Conclusion - Appendix, Current Status of Sous Vide in Europe, History - Present Market and Potential Growth - Technology - Safety Regulations - Research and Training - Conclusions, Microbiological Concerns Associated with MAP and Sous Vide Products, 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, Agriculture and Agri-Food Canada Introduction - 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, Introduction - 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, UK Fish 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 - Health Canada Rationale Behind the Regulatory Approach - Current Canadian Guidelines Regarding MAP and Sous Vide Products - Current U.S. Guidelines Regarding MAP and Sous Vide Products - Current European Guidelines Regarding MAP and Sous Vide Products - Future Prospects, Index.