Authors :
Nikita Rawal
Volume/Issue :
Volume 8 - 2023, Issue 6 - June
Google Scholar :
https://bit.ly/3TmGbDi
Scribd :
https://tinyurl.com/33yj3jxw
DOI :
https://doi.org/10.5281/zenodo.8154738
Abstract :
RTE foods are widely used because they are
convenient and readily available. However, these foods are
more susceptible to microbial infection and subsequent
decomposition, posing health and food quality dangers to
consumers. The effects of microorganisms on RTE foods
and their shelf life are examined in this review.
Microbial contamination can occur at any point of
production, processing, handling, or packaging, posing
possible health risks. Salmonella, Listeria monocytogenes,
and Escherichia coli are among the pathogenic bacteria that
can cause foodborne diseases. Spoilage bacteria, while not
always toxic, make RTE foods unappealing and hazardous
to consume.
Microorganisms' inherent properties, such as
nutritional needs, pH tolerance, water activity, oxygen
requirements, temperature sensitivity, and spore
production, have an impact on their growth and survival in
RTE meals. Extrinsic variables such as temperature, oxygen
availability, moisture content, packaging, storage
conditions, and manufacturing environments all have an
influence on microbial growth and shelf life.
Food manufacturers and regulators use a variety of
control techniques to reduce the dangers brought on by
microbes. They also involve the use of Good Manufacturing
Practices (GMP) and Hazard Analysis and Critical Control
Points (HACCP) systems.
To ensure food safety and increase shelf life, it is
essential to understand how bacteria and RTE foods
interact.
Keywords :
Shelf Life, RTE Snack, Moisture Content, Microbial Analysis, GMP, Spoilage.
RTE foods are widely used because they are
convenient and readily available. However, these foods are
more susceptible to microbial infection and subsequent
decomposition, posing health and food quality dangers to
consumers. The effects of microorganisms on RTE foods
and their shelf life are examined in this review.
Microbial contamination can occur at any point of
production, processing, handling, or packaging, posing
possible health risks. Salmonella, Listeria monocytogenes,
and Escherichia coli are among the pathogenic bacteria that
can cause foodborne diseases. Spoilage bacteria, while not
always toxic, make RTE foods unappealing and hazardous
to consume.
Microorganisms' inherent properties, such as
nutritional needs, pH tolerance, water activity, oxygen
requirements, temperature sensitivity, and spore
production, have an impact on their growth and survival in
RTE meals. Extrinsic variables such as temperature, oxygen
availability, moisture content, packaging, storage
conditions, and manufacturing environments all have an
influence on microbial growth and shelf life.
Food manufacturers and regulators use a variety of
control techniques to reduce the dangers brought on by
microbes. They also involve the use of Good Manufacturing
Practices (GMP) and Hazard Analysis and Critical Control
Points (HACCP) systems.
To ensure food safety and increase shelf life, it is
essential to understand how bacteria and RTE foods
interact.
Keywords :
Shelf Life, RTE Snack, Moisture Content, Microbial Analysis, GMP, Spoilage.
