Packaging
Cryovac offers a high-abuse post pasteurization bag 10 Nov 2009
The CNP310 Heavy Bag allows for post-pasteurization of abrasive smoked and processed products...
For years, Sealed Air’s Cryovac® food packaging has applied its cook-in bag technology to post-packaging heat treatment, or post-pasteurization, applications.
Until recently, the heat tolerance and merchandising attributes of postpasteurization bags were limited to whole muscle smoked and processed products, but the new CNP310 Heavy bag now allows this technology to be applied to more abusive smoked and processed products without sacrificing merchandising appearance. This includes items with hard, abrasive surfaces such as brisket, fried turkey breast, open-rack cooked beef and products coated with coarse ground spices.
Post-packaging heat treatments are used to reduce pathogens, control microbial counts and extend product shelf life. The Cryovac® brand found that exposing the surface of a cured ham product to 205-Degrees Fahrenheit for either one or two minutes could result in a 10 to 100 fold reduction of Listeria monocytogenes. The product is packaged in a cook-in bag that can be exposed to temperatures up to 210-Degrees Fahrenheit for up to ten minutes.
Processors benefit from the high-abuse post pasteurization bag’s high-speed sealing and ink adhesion, while retailers enjoy the high-gloss, clarity and skin-tight shrink of the bag. The CNP310 Heavy bag is available in side-seal, curved-seal and straight end-seal bag types.
Source: Cryovac
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