Be alert to safety issues with ready-to-eat meals

I agree that a shrinking workforce poses challenges for the food industry and that productivity improvements in order taking and automated dishwashing would be beneficial (“Food firms get help to boost productivity with digital solutions”; Oct 31).

I am concerned, however, about the championing of new dining formats such as ready-to-eat meals (picture) and food from vending machines, which require a longer shelf life. Food safety issues should be addressed.

Will consumers be eating food with a shelf life prolonged by antimicrobial agents? In the absence of such preservatives, will the food preparation process and storage conditions breed pathogens such as listeria and salmonella, found commonly in ready-to-eat meals?

Will we increase our exposure to the endocrine disruptor Bisphenol A in plastic containers used to package food from vending machines, which may be especially harmful to children’s development?

We know food that has been sitting around will darken and appear limp. There are further concerns over chemical additives used to make vending machine meals look fresh and appetising.

At this rate, freshly made food in Singapore will become a luxury.