Description
Book SynopsisWith 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-profile outbreaks of food-borne illness linked to the consumption of RTE foods have prompted the USDA and FDA to issue stringent rules and regulations governing the manufacturing of RTE foods. Ready-to-Eat Foods: Microbial Concerns and Control Measures comprehensively reviews individual common RTE food and their specific safety-related aspects. This text explores the extensive research conducted by the food industry, academia, and research institutes that examine
Table of Contents
Microbiology of ready-to-eat foods. Delicatessen salads. The safety of ready-to-eat dairy products. Seafood and restructured seafood. Modified atmosphere packaging for fruits and vegetables. Cooling of cooked ready-to-eat meats and computer simulation. Risk assessment and HACCP for ready-to-eat foods.
