For the last several years, because of consumer demands for fresh and wholesome foods, chilled minimally processed ready-to-eat foods have enjoyed substantial growth.

For the last several years, because of consumer demands for fresh and wholesome foods, chilled minimally processed ready-to-eat foods have enjoyed substantial growth. While minimal processing technology maintains the quality of products, it may not ensure their microbiological safety because of the absence of a terminal lethal step needed to eliminate potential pathogens. The major microbial concerns associated with minimally processed foods include psychrotrophic pathogens that grow during refrigerated storage and mesophilic pathogens that grow under temperature abuse conditions. The possible sources of contamination in these products involve the raw ingredients, plant workers, any food-contact surfaces and the processing environment. To successfully extend the shelf life and determine food safety, intervention strategies must be applied. A single minimal processing treatment will not guarantee the safety of finished products. Combinations of a few to several mild preservation techniques will deliver safer foods without compromising the food's quality. What are needed are effective sanitation practices, HACCP implementation, identification of potential biohazards associated with incoming ingredients, the employment of intrinsic preservation technology such as water activity and pH adjustments during formulation, and novel processing technologies, which include irradiation, antimicrobial chemicals and modified-atmosphere packaging (MAP). Good temperature management is also a key factor in preventing unwanted microbial outgrowth. Contact: J.T.C. Yuan, Food Research and Development, American Air Liquide-CRC, 5230 S. East Ave., Countryside, IL 60525. Phone: [phone]. Fax: [phone]. URL: www.airliquide.com.