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Ready-To-Eat Food

The risk of microbial contamination in Ready-To-Eat foods, like sandwiches and salads, is high due to the absence of cooking before consumption. These chilled products are especially prone to Listeria, Salmonella, and Escherichia coli. A major challenge for manufacturers lies in combining raw ingredients like vegetables and cheese with cooked elements such as meat and eggs while ensuring overall product safety. Careful zoning of raw materials based on their sensitivity and ensuring their safety before processing are essential steps. 

The short shelf life of finished products adds pressure to the entire operation, including the manufacturing line, supply chain, and quality control laboratory, necessitating efficient decisions to ensure rapid time-to-market and maximize business value. 

Beyond the Test: a new Era in Ready-to-Eat Food Industry! 

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To mitigate cross-contamination risk and reduce costs associated with potential recalls, daily microbial testing throughout every production stage is crucial—from raw materials to the processing environment and finished products. However, current testing-based controls have limitations. Addressing today's evolving food safety challenges demands innovative solutions. 

With decades of expertise, bioMérieux understands the challenges facing Ready-to-Eat Food producers and the limitations of existing tests, leading to the creation of AUGMENTED DIAGNOSTICS. This approach combines Microbiology Testing with advanced Molecular & Genomic methodologies, Data Science, and Bioinformatics tools, enabling the extraction of actionable insights throughout the production process. By adopting AUGMENTED DIAGNOSTICS, Ready-to-Eat Food manufacturers gain comprehensive, easily understandable information to anticipate risks, ensure consumer safety, and prevent costly recalls. 

As a trusted partner, bioMérieux delivers game-changing solutions to improve risk management, prevent incidents, and sustain business performance in the Ready-to-Eat Food industry.

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Ready to Eat Food

SCIENTIFIC ARTICLE

Ready to Eat Food Microbial Detection and Quality Control

Ready-to-eat (RTE) meal manufacturers have a lot on their plates, especially when it comes to spoilage and contamination. The presence of pathogens in ready-to-eat foods is a more serious threat to public health than their presence in raw meat products because ready-to-eat foods do not usually receive additional treatments to eliminate these bacteria ; meanwhile, they may contain native microflora including pathogenic bacteria of the raw material from which they are prepared.
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Augmented Diagnostics bioMérieux

Our Approach

Your Trusted Partner in Augmented Diagnostics

To help the food processing industry keep pace with the rapidly changing environment, we are investing heavily in disruptive science and technology. This enables our customers to anticipate emerging risks and take full control of their operations.

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