In an earlier study, McCabe & Thomas (2007) suggested that frequent use of ready meals among single elderly men may be associated with higher intakes of fat and salt. Ready meals are increasingly popular in the UK, accounting for some £2.38bn of food expenditure and consequently the salt ...
One group at particular risk of micronutrient deficiencies is the elderly. Many elderly, such as the frail and those living in institutions, rely on ready meals of variable, often poor, nutritional quality for a significant part of their daily nutritional needs. New policies are needed to ensure...
Living with your parents comes with its perks – meals ready, laundry done, pills and hot water at your bedside when you’re feeling unwell. But your parents can still drive you crazy – talking about your habits without a stop and trying to get involved in your relationships.This partly ...
Public Health England (PHE) is targeting pizzas, ready meals, ready meat and takeaways. The government has also required the food industry to start using healthier food and encourage the public to opt for lower calorie foods.It is all part of an effort to cut calorie (卡路里) intake by ...
Raw, ready to cook foods have been identified as the cause of several foodborne disease outbreaks. For example, in the US in 2007 “pot pies” caused a foodborne disease outbreak from Salmonella, and similarly frozen, not-ready-to-eat microwavable meals have been implicated in other salmonellosi...
In an earlier study, McCabe & Thomas (2007) suggested that frequent use of ready meals among single elderly men may be associated with higher intakes of fat and salt. Ready meals are increasingly popular in the UK, accounting for some 2.38bn of food expenditure and consequently the salt ...
For example, pathogenic microorganisms can arise in food when directly preparing meals, handling the products, and through poor sanitation practices [5]. As a result, the contamination of meat products can end in significant morbidity and mortality worldwide [6]. The contamination possibility of ...
Giatrakou, V.I.; Al-Daour, R.; Savvaidis, I.N. Chitosan and hurdle technologies to extend the shelf life or reassure the safety of food formulations and ready-to-eat/cook preparations/meals. InChitosan: Novel Applications in Food Systems; Elsevier: Amsterdam, The Netherlands, 2023; pp....