Food safety issues of not-ready-to-eat meals - (Colorado State Univeristy, Safefood News - Spring 2008 - Vol 12 No. 1)
April 14, 2008 – 9:03 pmhttp://www.ext.colostate.edu/safefood/newsltr/v12n1s03.html
Not-ready-to-eat meals can often be confused with ready-to-eat meals. According to the Food Safety Inspection Service of the U.S. Department of Agriculture (FSIS-USDA), not ready-to-eat products (NRTE) are identified as “raw” and can contain the presence of pathogens that could cause foodborne illness. Not-ready-to-eat meals require the consumer to cook thoroughly in order for safe consumption. Ready-to-eat (RTE) products, on the other hand, are identified as safe to consume without any further cooking, even though heat may be applied for palatability purposes. To the consumer, these two food classifications are difficult to distinguish and can raise some food safety concerns.
Although NRTE meals are convenient and usually require minimal preparation, they still can carry pathogens if not prepared correctly. Examples of these types of meals include frozen food entrees (pizzas, pot pies, TV dinners, etc.) and marinated, stuffed and/or breaded fish or meat, foods that appear NRTEto be fully prepared but […]
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