Ready For Eat ( Rte )

3235 Words Jun 10th, 2015 13 Pages
1.0 INTRODUCTION
Ready to eat (RTE) foods can also be described as food raw or cooked, hot or chilled that is ready for immediate consumption at the point of sale without further treatment (Tsang, 2002). There are certain appealing factors that make street foods popular as food sources; familiarity, taste, low cost and convenience (Mahakarnchanakul et al., 2010). Our society shows a social pattern characterized by increased mobility, large number of itinerary workers and less family or home centered activities. This situation, however, has resulted in more ready-to-eat foods taken outside the home. Thus, food vendor services is on the increase and the responsibility of good manufacturing practices of food including good sanitary measures and proper handling have been transferred from individuals/families to the food vendors who rarely enforce such practices (Musa and Akande, 2002; Clarence et al., 2009).
In Nigeria, most of these products are stored under non-hygienic conditions. They are often displayed in open trays or container in the market or are hawked along the street and major runways. Contamination of food can occur at any point in the production chain (i.e. from the raw materials, processing, packing, transportation, storage or marketing) to consumption. Because of improper processing, handling and storage of these foods could be subject to contamination by microorganism (Musa and Akande, 2002).
Food consumption is an important pathway for bacteria to infect…
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