Ready-to-eat foods

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. 

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). 

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. 

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. 

E Barna. Comparison of the data obtained by HPLC and microbiological determination of riboflavin in ready-to-eat foods. Acta Aliment 21 3 -9, 1992. 

The Nvyro disposable food packaging product range covers soup bowls, plates, cups, lunch boxes, trays and lunch plates. Products are being targeted at ready to eat food, and take away food for fast food centres, canteens, catering, hospitals, stadiums, exhibitions and conferences and shows. The products are suitable for a wide range of foods, including dry, semi-liquid, liquid, cold and hot, and fatty foods. 

Separate raw meat, poultry and seafood from ready-to-eat foods. 

Food and bottled water. Store f gallon of water per person in plastic bottles as well as ready-to-eat foods that will keep without refrigeration in the shelter-inplace room. If you do not have bottled water, or if you run out, you can drink water from a toilet tank (not from a toilet bowl). Do not drink water from the tap. 

Michaelis-Menten constant (g/1) uncompetitive inhibition constant of starch (g/1) toxic power constant for glucose product inhibition processed ready-to-eat food rice mixture... 

Bare-Hand Contact of Ready-to-eat Foods at Retail, Sept. 21-24, 1999. Washington Plaza Hotel, Washington, DC. 

In spite of the no bare-hand contact with ready-to-eat food policy in the Food Code, there is no direct information on the effectiveness of hand hygiene and gloving regimens in the food industry. All of the information available to date is anecdotal. Additionally, no clean epidemiology data have been found. The recent Idaho hepatitis case serves as a clear illustration. The food industry also lacks glove quality standards. Studies indicate that the gloves used in food... 

This literature review clearly demonstrates that there is insufficient scientific evidence to support the premise that the use of a physical barrier (gloves) on the hands of food-handling personnel prevents the transfer of pathogens to food and, consequently, to support the requirement for no-hand contact with ready-to-eat food. It is our recommendation that gloving studies be performed under food service conditions to establish data to support the most effective hand hygiene regimens for food protection and minimized risk of health hazards. 

The choice of and compliance with an effective regimen is essential for food protection. It is clear that a policy where gloves are employed to provide no bare-hand contact with ready-to-eat food is not a panacea and may only serve to provide a dangerous, false sense of security. Caution should be exercised in the selection of the most effective regimen for food protection. Additional studies should be conducted in food industry settings to validate the most effective regimen of hand sanitization for food protection. 

Cross-contamination of foods should be avoided. Uncooked meats should be keep separate from produce, cooked foods, and ready-to-eat foods. Hands, cutting boards, counters, knives, and other utensils should be washed thoroughly after handling uncooked foods. Hand should be washed before handling any food, and between handling different food items. 

Baert, L., Uyttendaele, M., and Debevere, J., Evaluation of viral extraction methods on a hroad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GlI detection, Int. J. Food Microbiol, 123, 101, 2008. 

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