Microbiology of ready-to-eat foods

Divya Jaroni, Sadhana Ravishankar, Vijay Juneja

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Scopus citations

Abstract

Ready-to-eat (RTE) foods are those food products that have gone through some kind of processing and can be consumed without undergoing any further bactericidal treatment such as thorough heating. These foods do not require further preparation prior to consumption, except washing, thawing, or moderate reheating (Farber and Harwig, 1996). As the name implies, RTE foods can be readily consumed without further preparation or processing and thus are extremely convenient for present-day, busy consumers. Surveys of consumer purchase behaviors show an increasing trend in the consumption of RTE foods (Anonymous, 2001, 2003). Hence, the demand for these products from the food industry is huge. Ready-to-eat sandwiches account for 32% of sales from vending machines and include a large share of a multibillion-dollar annual business in the United States (Anonymous, 2001). Supermarkets and convenience stores carry a large selection and variety of RTE food products.

Original languageEnglish (US)
Title of host publicationReady-to-Eat Foods
Subtitle of host publicationMicrobial Concerns and Control Measures
PublisherCRC Press
Pages1-59
Number of pages59
ISBN (Electronic)9781420068634
ISBN (Print)9781420068627
DOIs
StatePublished - Jan 1 2010

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ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Jaroni, D., Ravishankar, S., & Juneja, V. (2010). Microbiology of ready-to-eat foods. In Ready-to-Eat Foods: Microbial Concerns and Control Measures (pp. 1-59). CRC Press. https://doi.org/10.1201/EBK1420068627