Category Archives: Food Safety

Ways in which “Ready to Eat” foods can be more dangerous than “Ready to Cook” foods

Cook is a thermal process which is designed to achieve typically a 6 – log reduction in Listeria monocytogenes equivalent to 70oC for 2 minutes. Other processes achieving a 6 log reduction (e.g. irradiation, high pressure processes) can be considered in the same way as a conventional ‘cook’ process. The usage instructions are validated toContinue reading “What is the difference between “ready to cook” and “ready to heat”?”