Identification of microbiological hazards associated with 17 Ready-To-Eat dishes, sold in France

Hazard identification serves to establish that the hazard is probable or actual in the food product and to document important known information about the relationships and interactions between the hazard, the food and the host, and also their relationship to human disease. Within the INRAE-funded project RisqueConso, a hazard identification for 17 Ready-To-Eat dishes sold in France was carried out. Results are presented here. The methodology could be applied to other food commodities.