Ready-to-eat

Com is used directly and ingredients produced from com are widely used for food in Asia, Africa, North and South America, and parts of the former USSR. Much of the com consumed in the United States is in the form of ready-to-eat cereal. 

Food processing firms producing heat-preserved, frozen, dehydrated, or chemically preserved foods may be classified by their finished products. Companies may be further grouped based on whether they process raw materials into ingredients, such as in poultry and meat processing plants, or whether they take these ingredients and convert them to ready-to-eat consumer products. 

Neotame is used in tabletop sweeteners, frozen desserts, chewing gum, candy, baked goods, fruit spreads, and ready-to-eat cereals. 

The greatest potential for exposure of the general population to methyl parathion is by consumption of food containing residues from spray applieations of the inseetieide. In a 10-year study, methyl parathion was found at an average concentration of 0.0035 ppm in a few examples of ready-to-eat foods. Concentrations in the range of 0.05-2.0 ppm were reported in 0.5% of the samples of domestie and... 

In a Food and Dmg Administration (FDA) summary of the levels of pesticides in ready-to-eat foods in the 10-year period from 1982 to 1991, methyl parathion was found 12 times in 8 kinds of food, at an average concentration of 0.0035 ppm (Kan-Do Office and Pesticides Team 1995). A 5-year analysis of domestic and imported foods and animal feeds for the years 1982-1986 detected 94 samples out of 19,851 total samples that contained methyl parathion (Hundley et al. 1988). Eighty-nine of the samples had concentrations in the range of 0.05-0.5 ppm, and five had levels ranging from 1.0 to 2.0 ppm. Methyl parathion was found in celery, citms, coriander, cantaloupe, Chinese peas, hay, alfalfa feed, Italian squash, lettuce, mustard greens, okra, parsley, peppers, spinach, strawberries, tomatillos, and tomatoes. 

Kan-Do Office and Pesticide Team. 1995. Accumulated pesticide and industrial chemical findings from a ten-year study of ready-to-eat foods. J Assoc Off Anal Chem 78 614-631. 

Mattison, K., Harlow, J., Morton, V., Cook, A., Pollari, F., Bidawid, S., and Farber, J. M. (2010). Enteric viruses in ready-to-eat packaged leafy greens. Emerg. Infect. Dis. 16,1815-1817. 

The quantity, quality and purity of the template DNA are important factors in successful PGR amplification. The PGR is an extremely sensitive method capable of detecting trace amounts of DNA in a crop or food sample, so PGR amplification is possible even if a very small quantity of DNA is isolated from the sample. DNA quality can be compromised in highly processed foods such as pastries, breakfast cereals, ready-to-eat meals or food additives owing to the DNA-degrading action of some manufacturing processes. DNA purity is a concern when substances that inhibit the PGR are present in the sample. For example, cocoa-containing foodstuffs contain high levels of plant secondary metabolites, which can lead to irreversible inhibition of the PGR. It is important that these substances are removed prior to PGR amplification. Extraction and purification protocols must be optimized for each type of sample. 

Often the need or desire can be satisfied by a substance that is presently on the market, but it is projected that a new product will either do a betteijob, cost less, or require less time and effort. The toothpastes produced before 1960 did a respectable job of cleaning teeth, but the addition of fluoride made them better cavity preventa-tives, and those toothpastes that added fluorides became the best sellers. Orange juice could be shipped in its natural form to northern markets, but frozen concentrated orange juice occupies one-fourth the volume and costs less to the consumer. TV dinners and ready-to-eat breakfast cereals cost more than the same foods in their natural state, but they reduce the time spent in the kitchen. All of these items resulted from research followed by design. 

Cereal grains ready to eat and processed cereal products except durum wheat products, bread, cookies and fine pastries 500 50... 

Sagoo S K, Little C L and Mitchell R T (2001), The microbiological examination of ready-to-eat organic vegetables from retail establishments in the UK , Letters in Applied Microbiology, 33, 434 139. 

Sagoo, S.K., Little, C.L., Ward, L., Gillespie, I.A. and Mitchell, R.T. (2003) Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis . Journal of Food Protection, 66, 403-409. 

Anthocyanins are colored flavonoids that attract animals when a flower is ready for pollination or a fruit is ready to eat. They are glycosides (i.e., the molecule contains a sugar) that range in color from red, pink, and purple to blue depending on the number and placement of substitutes on the B ring (see Fig. 3.7), the presence of acid residues, and the pH of the cell vacuole where they are stored. Without the sugar these molecules are called anthocyanidins. The color of some pigments results from a complex of different anthocyanin and flavone molecules with metal ions. 

Marchetti R, Casadei MA and Guerzoni ME. 1992. Microbial population dynamic in ready-to-eat vegetable salads. Ital I Food Sci 2 97-108. 

Osmotic dehydration, both at atmospheric pressure or preceded by the application of subatmospheric pressure for a short time, has been proposed in the production of minimally processed fruits and vegetables, which are convenient, ready-to-eat, high-moisture but ambient stable foods. The consumer prefers minimally processed foods, as these foods have appealing fresh-like characteristics and thus superior sensory quality. However, at the same time, these foods must be microbiologically safe and stable. These somewhat conflicting goals are achievable by the application of... 

For this problem, you are an analytical chemist with a company that manufactured ready to eat cookies sold in supermarkets. 

Overall, in 234 ready-to-eat foods tested 37 times each as part of the FDA Total Diet Studies from 1982 to 1991, endrin was found only 26 times at an average concentration of 0.0027 pg/g (2.7 ppb) in 9 different foods broccoli, cantaloupe, collards, cucumbers, onion rings, dill pickles, pumpkin pie, summer squash, and winter squash (KAN-DO Office and Pesticides Team 1995). Concentrations ranged from 0.0011 pg/g (1.1 ppb) (broccoli) to 0.0041 pg/g (4.1 ppb) (summer squash). In a summary of 1985-91 FDA pesticide residue findings, endrin was not reported in more than 10,000 surveillance samples of domestic and imported foods that may be eaten by infants or children, or in more than 4,000 analyses of Total Diet Study foods eaten by infants and children (Yess et al. 1993). 

Until only a few years ago, I would never have imagined that a volume on the stable isotope geochemistry of elements like Mg, Fe or Cu would be written. In fact, a comic book of blank pages entitled The Stable Isotope Geochemistry of Fluorine would have been a more likely prospect. In volume 16 of this series, published in 1986, I wrote Isotopic variations have been looked for but not found for heavy elements like Cu, Sn, and Fe.. .. Natural variations in isotopic ratios of terrestrial materials have been reportedfor other light elements like Mg and K, but such variations usually turn out to be laboratory artifacts. I am about ready to eat those words. 

Guenther, S., Huwyler, D., Richard, S., and Loessner, M. J. (2008). Virulent bacteriophage for efficient biocontrol of Listeria monocytogenes in ready-to-eat foods. Appl. Environ. Microbiol. 75, 93-100. 

Leifert, C., Ball, K., and Cooper, J. M. (2008). Control of enteric pathogens in ready-to-eat vegetable crops in organic and Tow input" production systems A HACCP based approach. J. Appl. Microbiol. 105, 931-950. 

Lianou, A. and Sofos, J. N. (2007). A review of the incidence and transmission of Listeria monocytogenes in ready-to-eat products in retail and food service environments. ]. Food Prot. 70, 2172-2198. 

There is an inereasing eonsumer trend and interest by the entering industry toward less extensively proeessed, eonvenient, or ready-to-eat foods. In response to the demands, minimally proeessed foods are gaining importanee, and eonsumers pereeive these foods to be superior beeause they are ehilled rather than eanned, dried, or frozen [72]. 

Stevenson, M.H. Stewart, E.M. McAteer, N.J. Radiat. Phys. Chem. 1995, 46, 785. Patterson, M.F. Stewart, E. Paper presented at the Second FAO/IAEA Research Coordination Meeting of the Coordinated Research Programme on Development of Shelf-Stable and Ready-to-Eat Food through High Dose Irradiation Processing, Beijing, May 3-8, 1998. Foley, D.M. Reher, E. Caporaso, F. Trimboli, S. Musherraf, Z. Prakash, A. Food Microbiol. 2001, 18, 193. 

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