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Home » Topics » Food Type » Ready-to-eat

Ready-to-eat
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The ready-to-eat (RTE) category includes foods that are assembled from ingredients into fully prepared meals that do not require cooking, chilling, or other preparation prior to consumption.

ARTICLES

pork shoulder

USDA-FSIS Finds Appendix B Guidance for Cooling to Control Clostridium perfringens is Adequate, Will Not Revise

August 22, 2023

Based on the results of a recent Clostridium perfringens Market Basket Study, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has concluded that the guidance currently being used for the cooling of large-mass, non-intact ready-to-eat (RTE) meat and poultry products is adequate and does not merit revision.


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biltong

A Melting Pot of Cultures—and Microbial Risks

Caitlin Karolenko Ph.D.
July 18, 2023

The U.S. and Canada are melting pots of cultures, and one of the most evident expressions of this diversity can be found in the variety of ethnic foods available in markets. While the influx of these foods has brought new and exciting flavors to North American palates, it has also brought the risk of new microbial hazards.


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hummus

FDA Reminds Producers of RTE Dips to Adhere to Best Practices After Conducting Salmonella, Listeria Sampling Assignment

June 15, 2023

The U.S. Food and Drug Administration (FDA) recently released the findings of a sampling assignment that collected and tested ready-to-eat (RTE) dips and spreads with the aim of determining the presence of Listeria monocytogenes and Salmonella.


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Jerky

New USDA Guidance for Certain RTE Fermented, Cured Meat Products

May 5, 2023

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a guidance document for manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products that do not use cooking as the primary lethality step. FSIS is seeking comments and will host two webinars. 


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hydroponic vegetables

Is CEA a Safer Way to Grow and Process RTE Vegetables?

The risk profile of CEA must be compared to that of other RTE produce to explore the question of safety in CEA operations
Eric Wilhelmsen, Ph.D., C.F.S.
April 10, 2023

The questions about the safety of controlled environment agriculture (CEA) are complicated. This article outlines why CEA safety depends on understanding and properly addressing the challenges of combining agricultural and ready-to-eat (RTE) into a single facility. It also addresses why CEA is not inherently safe. Ultimately, this article will show how the risk profile of CEA must be compared to that of other RTE produce and that there is no universal answer to the question of CEA safety.


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fish smoking

Awareness Campaign has “Limited Effect” on Listeria Prevalence in RTE Food Production

baileehendersonmay23.jpg
Bailee Henderson
February 15, 2023

A recent study assessed the presence and persistence of Listeria monocytogenes in Danish ready-to-eat (RTE) food production environments to evaluate the efficacy of a Listeria awareness campaign. Whole genome sequencing (WGS) analysis was also performed to characterize the isolates.


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almonds

Should Nuts and Low-Moisture Foods Consider a New Sampling Approach?

Eric Wilhelmsen, Ph.D., C.F.S.
January 17, 2023

A pervasive trend exists to take larger and more frequent samples to address microbial contamination. This trend has touched almonds and is expected to hit other nut products, which can be considered for aggregated sampling as a solution.


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US Service Members

Ensuring the Safety and Quality of RTE Meals for U.S. Service Members

Many RTE food technologies were created and first commercialized by the U.S. Armed Forces
Jeremy Zenlea M.B.A.
December 11, 2022

Ready-to-eat (RTE) foods have been processed so that they can be safely consumed without the need for further heat treatment and minimal to no further preparation. Many of the technologies adopted by the private sector to develop and manufacture RTE foods for consumers were created and first commercialized by the U.S. Armed Forces.


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deli counter

Foodborne Listeria Outbreak Associated with Deli Goods Results in One Death, Miscarriage

November 11, 2022

A multistate outbreak of Listeria monocytogenes infections associated with meat and cheese from deli counters has resulted in 13 hospitalizations, one death, and one miscarriage. The foodborne illness outbreak is under investigation.


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cheese making

FAO, WHO Report on STEC Controls for Meat and Dairy, Listeria in RTE Foods

baileehendersonmay23.jpg
Bailee Henderson
October 14, 2022

The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.


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