Ready-to-Eat Foods: Microbial Concerns and Control Measures

With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are normally consumed directly without cooking — a step that kills pathogenic microorganisms that may be present in the food products — concerns exist with regard to their safety.

Several severe and high-pro...