What is the purpose of an antimicrobial agent in RTE products?

The purpose of an antimicrobial agent in Ready-to-Eat (RTE) products is primarily to suppress or limit the growth of pathogens, specifically Listeria monocytogenes (Lm), throughout the product's shelf life. This is crucial because RTE foods are often consumed without further cooking, which means any harmful microorganisms present can pose a significant health risk to consumers.

By incorporating antimicrobial agents, manufacturers can effectively reduce the risk of foodborne illnesses linked to Lm, extending the safety and quality of the product over time. This is particularly important for vulnerable populations, such as pregnant women and immunocompromised individuals, who are at a higher risk of severe illness from foodborne pathogens.

While preservation, flavor enhancement, and increasing nutritional content are important aspects of food product development, they do not specifically address the critical need for controlling the growth of dangerous microorganisms in RTE products. Thus, the focus on suppressing microbial growth highlights the primary safety function of antimicrobial agents in these foods.