PUBLIC HEALTH RISKS ASSOCIATED WITH READY-TO-EAT PRODUCTS: A SHORT REVIEW

Abstract

Ready-to-eat (RTE) products have become increasingly popular due to their minimal preparation requirements. However, these products pose significant public health risks. This systematic review examines the spectrum of public health risks associated with RTE products, focusing on their characterization, microbial contamination, factors contributing to product contamination, and quantitative microbiological risk assessment. A comprehensive literature search was conducted in several databases, including PubMed, Scopus, and Web of Science. Key findings show that pathogens such as Listeria monocytogenes, Salmonella spp., and Escherichia coli are commonly associated with RTE foods, often due to deficiencies in food safety practices during production and distribution. Thus, vulnerable populations such as the elderly, immunocompromised individuals, and pregnant women are particularly at risk. This review highlights the need for continued research and policy interventions to ensure the safety of RTE products in the food chain.