Ready-to-Eat Foods
Microbial Concerns and Control Measures
edited by Andy Hwang

Several severe and high-profile outbreaks of food-borne illness linked to the consumption of ready-to-eat have prompted the USDA and FDA to issue stringent rules and regulations governing the manufacturing of ready-to-eat foods.

Ready-to-Eat Foods: Microbial Concerns and Control Measures comprehensively reviews individual common ready-to-eat food and their specific safety-related aspects. This text explores the extensive research conducted by the food industry, academia, and research institutes that examines the potential health risk of contaminated ready-to-eat foods, investigates the growth behavior of common contaminating foodborne pathogens, and develops intervention technologies and control measures.

Features:

• Covers Ready-To-Eat foods, one of the largest and fastest growing sectors in the food industry
• Provides detailed coverage of manufacturing and product-related information for ready-to-eat foods and the impact on safety and quality
• Gives readers practical advice on control measures and intervention strategies
• Discusses FDA and USDA rules and regulations, risk assessment, HACCP plans
• Dedicates each chapter to a specific type of ready-to-eat product

The book supplies an overview of food safety of ready-to-eat foods and various categories into which they fall. It also addresses the microorganisms of concern, the effect of processing on the survival of pathogenic and spoilage microorganisms, food safety, practical control measures, and intervention strategies. Ready-to-Eat Foods: Microbial Concerns and Control Measures is a critical reference for scientists and professionals working on the forefront of food safety and ready-to-eat food manufacturing.

Contents

1. Microbiology of ready-to-eat foods
2. Delicatessen salads
3. The safety of ready-to-eat dairy products
4. Seafood and restructured seafood
5. Modified atmosphere packaging for fruits and vegetables
6. Cooling of cooked ready-to-eat meats and computer simulation
7. Risk assessment and HACCP for ready-to-eat foods

Index

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