Microorganism Effect on Ready- To- Eat (RTE) Food & its Shelf-Life

RTE foods are widely used because they are convenient and readily available. However, these foods are more susceptible to microbial infection and subsequent decomposition, posing health and food quality dangers to consumers. The effects of microorganisms on RTE foods and their shelf life are examined in this review. Microbial contamination can occur at any point of production, processing, handling, or packaging, posing possible health risks. Salmonella, Listeria monocytogenes, and Escherichia coli are among the pathogenic bacteria that can cause foodborne diseases. Spoilage bacteria, while not always toxic, make RTE foods unappealing and hazardous to consume. Microorganisms' inherent properties, such as nutritional needs, pH tolerance, water activity, oxygen requirements, temperature sensitivity, and spore production, have an impact on their growth and survival in RTE meals. Extrinsic variables such as temperature, oxygen availability, moisture content, packaging, storage conditions, and manufacturing environments all have an influence on microbial growth and shelf life. Food manufacturers and regulators use a variety of control techniques to reduce the dangers brought on by microbes. They also involve the use of Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP) systems. To ensure food safety and increase shelf life, it is essential to understand how bacteria and RTE foods interact