Abstract
Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.
Highlights
Food-borne pathogens, including Listeria monocytogenes, Staphylococcus aureus, pathogenic Escherichia coli, Clostridium perfringens, Campylobacter spp., and Vibrio spp., cause a large number of illnesses, with substantial damage to human health and economy.According to the World Health Organization (WHO), food contaminated with food-borne pathogens, chemicals, and allergens results in 600 million cases of food-borne illness and approximately four hundred thousand deaths worldwide each year, fifty-six million people die every year and approximately 7.7% of people worldwide suffer from foodborne diseases [1,2]
This review summarizes the current knowledge about the application of natural preservatives for meat and meat products against food-borne pathogens and spoilage bacteria
The packaged beef samples with mixed natural preservatives showed a decrease in L. monocytogenes, S. aureus, and C. jejuni for approximately 4.7 log colony-forming unit (CFU)/g, 0.81 log CFU/g, and 3.1 log CFU/g compared to wrapped packaging at 28 d of refrigerated storage, respectively
Summary
Food-borne pathogens, including Listeria monocytogenes, Staphylococcus aureus, pathogenic Escherichia coli, Clostridium perfringens, Campylobacter spp., and Vibrio spp., cause a large number of illnesses, with substantial damage to human health and economy. The ‘clean label’ food trends, including meat and meat products, began in the UK in the 1990s and possessed an important source of food marketing It includes consumer-friendly characteristics, such as synthetic additive-free, least processing, a brief list of food ingredients, and the procedure of traditional methods [15]. Toxicity evaluation or identification of exact compounds for several plant-derived compounds contained in extracts and essential oils have been performed [17] To solve these problems, various studies have been conducted to optimize the extraction process, combine other antimicrobial substances, apply active packaging, and encapsulate antibacterial substances to improve their utilization [18,19,20,21,22]. This review summarizes the current knowledge about the application of natural preservatives for meat and meat products against food-borne pathogens and spoilage bacteria
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