The new CNP310 Heavy bag now allows the heat tolerance and merchandising attributes of post-pasteurization bags 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. Exposing the surface of a cured ham product to 205°F 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°F for up to ten minutes.