Abstract
Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.
Highlights
Fresh poultry meat and poultry products are highly perishable products and have high potential as sources of human infection due to the presence and persistence of key pathogens in the poultry process chain
According to the Centers for Disease Control and Prevention [3], around 11, 2, and 1% of foodborne outbreaks are associated with chicken, turkey, and other poultry products, respectively, while turkey (609 illnesses) had the most outbreak-associated illnesses followed by chicken (487 illnesses)
This review summarizes the key risks and published findings where non-thermal technologies have been combined with natural compounds and comments on the effects on the microbiological and physicochemical characteristics
Summary
Fresh poultry meat and poultry products are highly perishable products and have high potential as sources of human infection due to the presence and persistence of key pathogens in the poultry process chain. Effect of High-Pressure Processing on Physicochemical Properties of Poultry Products Lipid oxidation is one of the major causes of deterioration of meat during storage.
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