Ready-to-eat foods : microbial concerns and control measures
Comprehensively reviews individual common RTE food and their specific safety-related aspects since RTE foods are normally consumed without prior cooking, a step that kills pathogenic microorganisms that may be present in the food products.
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press ,
2010
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| Subjects: |
Table of 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