It is difficult to evaluate the safety of MAP solely on the basis ofthe growth of certain pathogens at abusive temperatures because (1) most food pathogens do not grow at chill temperatures, and (2) CO2 is not highly effective at nonrefrigeration temperatures. To minimize problem with pathogens inside MAP foods, the food should be of the highest microbiological quality at the time of packaging, they should be processed and packaged under the high standards of hygiene and sanitation, their temperatures should be reduced rapidly as possible, and the temperature during distribution should be rigidly maintained as low as required to avoid anaerobic pathogen growth (Robertson, 2006).