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Evaluation and production of ready-to-eat meals
(VTT Technical Research Center of Finland, 2009)
Ready-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further ...
Bacterial foodborne pathogens of concern
(VTT Technical Research Center of Finland, 2007)
A high level of protection of public health is one of the fundamental objectives of food law as laid down in regulations (EC) No 178/2002 and 852/2004. Throughout the European Union (EU) consumers are requiring the food ...