ABSTRACT
Modified-atmosphere packaged (MAP) and sous vide products have both evolved as a result of new processing and packaging technologies and changing consumer demands. State Commissioner must be posted in the processing area along with a warning against packaging unapproved foods. Processing should be conducted using the principles and practices of the hazard analysis and critical control point system, and products should be formulated and processed to significantly reduce microbial populations and limit their potential for growth, if exposed to abuse type temperatures. With the exception of France, there are no countries that have specific regulations dealing with MAP or sous vide products. However, there are a number of countries which have specific documents dealing with recommendations on the safe manufacture and sale of the types of products. As more and more of these foods come onto the marketplace, especially in North America, the possibility that they will be involved in human illness increases.
