Which microorganism is commonly associated with ready-to-eat foods?

Listeria monocytogenes is particularly significant when discussing ready-to-eat foods due to its ability to survive and even grow at refrigerator temperatures, making it a notable hazard in foods that are not cooked before consumption. This microorganism can multiply in a variety of foods, including deli meats, soft cheeses, and pre-packaged salads, which are often consumed without further cooking.

Unlike some of the other microorganisms listed, Listeria poses a higher risk in ready-to-eat foods because it can be present without any noticeable signs, leading to potential outbreaks especially among vulnerable populations, such as pregnant women, the elderly, and those with compromised immune systems. This characteristic of Listeria monocytogenes emphasizes the importance of proper food handling and storage practices in preventing foodborne illnesses associated with ready-to-eat items.