ABSTRACT
Foods ............................................................................................... 5 1.2.3 Strategies for Controlling L. monocytogenes in RTE Foods ....... 9
1.3 Salmonella enterica .................................................................................... 13 1.3.1 Outbreaks Associated with Salmonella in RTE Foods ............ 14 1.3.2 Incidence and Prevalence of Salmonella in RTE Foods .......... 17 1.3.3 Strategies for Controlling Salmonella in RTE Foods ............... 18
1.4 Escherichia coli O157:H7 ........................................................................... 20 1.4.1 Outbreaks Associated with E. coli O157:H7 in RTE Foods ..... 21 1.4.2 Incidence and Prevalence of E. coli O157:H7 in RTE Foods ...... 23 1.4.3 Strategies for Controlling E. coli O157:H7 in RTE Foods ....... 24
1.5 Clostridium perfringens ............................................................................ 27 1.5.1 Outbreaks of C. perfringens in RTE Foods ............................... 29 1.5.2 Incidence and Prevalence of C. perfringens in RTE Foods ..... 31 1.5.3 Strategies for Controlling C. perfringens in RTE Foods ......... 32
1.6 Conclusion ............................................................................................... 39 1.7 Future Outlook ........................................................................................ 40 References .......................................................................................................... 41
consumers. Surveys of consumer purchase behaviors show an increasing trend in the consumption of RTE foods (Anonymous, 2001, 2003). Hence, the demand for these products from the food industry is huge. Ready-to-eat sandwiches account for 32% of sales from vending machines and include a large share of a multibillion-dollar annual business in the United States (Anonymous, 2001). Supermarkets and convenience stores carry a large selection and variety of RTE food products.
