Cultural changes affect not only what people eat, but also where they eat and how their food is prepared.
Consumer behavior is changing as customer are looking for convenience and it show a strong reference for food requiring little preparation.
Increasingly, people have time pressured lifestyles, two parents working outside the home and a decreasing knowledge on cooking are contributing to an increasing demand for convenience ‘ready to cook’ and ‘ready to eat’ food.
Saving time and effort in shopping for and preparing food will continue to be important for many people.
The convenience foods or fast foods, such as precooked entrees prepared for quick reheating at home or in restaurants, pose new food safety risks and can further increase the foodborne illness problem.
Preparation of such products at home is such that they do not reach the minimum temperature required to guarantee the elimination or prevention of some food borne pathogens present.
Lack of education in the basic food hygienic preparation of foods also plays an important role. More attention should be paid to the food chain because it is the moment at which food pathogens come into contact with host.
Safety risk of convenience food
