SUMMARY
This review on ready-to-eat food, which is known as a food or meal that does not need further processing before consumption by the final consumer. Originated during the period of the world war as need arises for fast food i.e a meal consumed at the point of purchase with special concerns to the army and those involved in the war.
It has been established that this ready-to-eat food is susceptible to microbial spoilage and as such, harmful to human health when consumed but measures can be adopted to curb this menace which is 100% focus on hygiene and processing as well as storage temperatures.
TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION ii
DEDICATION iii
ACKNOWLEDGMENT iv
SUMMARY v
TABLE OF CONTENTS vi
CHAPTER ONE:
1.0 Introduction 1
1.1 Background to the study 2
1.1.1 Origin 2
1.1.2 What are ready-to-eat foods 2
1.1.3 Types of ready to eat food 3
1.2 Justification of the study 4
1.3 Objective of the study 4
CHAPTER TWO:
2.0 Literature Review 5
CHAPTER THREE
3.1 Cordex Alimentarius Commission (CAC) 7
3.2 Most commonly found micro-organism in ready-to-eat food 9
3.3 Common foodborne pathogens 12
3.4 Microbial Growth 16
3.5 Routes of microbial contamination of food 18
CHAPTER FOUR: CONCLUSION AND RECOMMENDATIONS
4.1 Conclusion 20
4.2 Recommendations 20
REFERENCES