Pasteurization Bags
The heat tolerance of a cook-in bag with abuse resistance that stands up to product surfaces with hard crust or ground spices.
- Holds Up to the Heat
Abuse-resistant material with seals that can withstand high-temperature heat treatment after packaging.
- Engineered for Excellence
Specifically designed to package some of the most challenging cuts such as deep-fried turkey breast, open rack cooked roast beef, and products with crust or coated with course ground spices.
Frequently Asked Questions
Post pasteurization, also called post-packaging pasteurization, is a process by which a packaged product is exposed to temperatures up to 210° F for up to 10 minutes. This heat treatment extends shelf life and improves product safety of ready-to-eat foods by reducing pathogens and controlling microbial counts. For smoked and processed foods such as cold cut or deli loaves, the cooked, bagged product is typically steamed or submerged in hot water for the required time and temperature, after which the product is immediately chilled.
We recommend the use of shrink bags specifically designed to withstand the temperature shock between pasteurization and chilling that may significantly stress the seals of any other type of bag. In addition, not only might other bags lose seal integrity, but they could also lose clarity and gloss, making the end package less attractive in a retail setting.
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