Principles of Modified-Atmosphere and Sous Vide Product Packaging

Introduction Karen L. Dobbs, Health Canada
Modified 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 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 Joseph H. Hotchkiss and Scott W. Langston, Cornell University
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 D. M. Gibson and H. K. Davis, Ministry of Agriculture, Fisheries and Food, 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 - C