In recent decades, the demand for ready‐to‐eat (RTE) food items prepared by the food catering sector has increased together with the value of cook‐serve, cook‐chill, and cook‐freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens. Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit the growth of pathogens. Food items must be stored outside the temperature danger zone, which is between 5 and 60 °C, in order to inhibit the growth of these pathogens. The cooling techniques used to prepare potentially hazardous foods, such as cooked meat, rice, and pasta, must be properly applied and controlled to ensure food safety. This paper critically reviews the effects of cooling and its relationship to food containers on the safety of RTE foods produced and sold through the food service industry.

中文翻译：

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冷却速度对食品容器对食品安全性的影响

近几十年来，食品餐饮业对即食（RTE）食品的需求以及做饭，做饭冷冻和做饭冷冻食品的价值都在增加。食品的烹饪，冷藏，冷藏和重新加热后再使用的技术对于维护安全至关重要。包装材料和食品容器在影响RTE食品的冷却速度方面起着重要作用。使用不当技术和不合适的包装材料制备的食品可能会被食源性病原体污染。大量研究表明，冷却技术不足对食源性病原体生存和生长的影响，随后可能对公共卫生构成威胁。所采用的冷却技术的工作温度和冷却速率必须适合于抑制病原体的生长。食品必须存储在5至60°C的温度危险区域之外，以抑制这些病原体的生长。必须正确应用和控制用于制备潜在危险食品（如熟肉，米饭和面食）的冷却技术，以确保食品安全。本文从食品服务行业生产和销售的RTE食品的安全性方面，严谨地回顾了冷却及其与食品容器的关系的影响。必须正确应用和控制用于制备潜在危险食品（如熟肉，米饭和面食）的冷却技术，以确保食品安全。本文从食品服务行业生产和销售的RTE食品的安全性方面，严谨地回顾了冷却及其与食品容器的关系的影响。必须正确应用和控制用于制备潜在危险食品（如熟肉，米饭和面食）的冷却技术，以确保食品安全。本文从食品服务行业生产和销售的RTE食品的安全性方面，严谨地回顾了冷却及其与食品容器的关系的影响。