Reducing risk in ready-to-eat food production

MOIST, cold environments.

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Complex equipment. High-throughput changeovers.

(RTE) food facilities are ideal for persistent pathogens like Listeria monocytogenes, and raw materials can introduce Salmonella risk in unexpected places. The goal isn't to swab more; it's to find issues earlier, fix them faster, and prove control to auditors and customers, whether through environmental monitoring, allergen management, or product testing.

The risks and realities of RTE manufacturing

Ready-to-eat food production leaves little margin for error. With no final kill step, products go straight from the line to consumers. That means even a single contamination event can ripple across supply chains, trigger costly recalls, and erode years of brand trust.

The core pain points most RTE manufacturers face include:

• Persistent pathogens: Listeria thrives in damp, cold niches, while Salmonella can make its way in through raw materials.

• Operational disruption: Waiting for slow test results leads to production holds, inventory strain, and unnecessary waste.