Abstract
The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out novel processing advancements, as the utilization of more up-to-date innovations may influence customer decisions and assessments of meat and meat products. Novel advances received by the fish and meat industries for controlling food-borne microbes of huge potential general wellbeing concern, gaps in the advancements, and the requirement for improving technologies that have been demonstrated to be effective in research settings or at the pilot scale shall be discussed. Novel preparing advancements in the meat industries warrant microbiological approval before being named as industrially suitable alternatives and authorizing infra-structural changes. This miniature review presents the novel techniques for the microbiological safety of meat products, including both thermal and non-thermal methods. These technologies are being successfully implemented and rationalized in subsisting processing surroundings.
Highlights
The meat and fish processing industry is dynamic, and with increasing consumer concerns and demands, producers, processors, distributors and retailers all are employing novel safety measures that will preserve meat quality and sustainability
3% salt addition has resulted in significant reduction in meat water activity to 0.95, which will subsequently reduce the growth of pathogenic microorganisms such as Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes and Bacillus spp. [11]
In light of openly accessible data at the time of the cases, the halfway expense of the listeriosis outbreak seen in South Africa (L. monocytogenes arrangement type 6 (ST-6) in 2017–2018 because of a colony was assessed at least USD 2.3 billion) added up to 0.82% of the Gross Domestic Product (GDP), with government reaction costing ZAR 65.5 million; in any case, the general effect figures are probably going to be lower considering a developing assemblage of better information quality [25]
Summary
The meat and fish processing industry is dynamic, and with increasing consumer concerns and demands, producers, processors, distributors and retailers all are employing novel safety measures that will preserve meat quality and sustainability. To meet consumers’ preferences, non-thermal food processing technologies, such as high-pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone have attracted extensive attention from the food industry as well as researchers These technologies have been shown to be effective on the inactivation of spoilage and pathogenic microorganisms while maintaining nutritional and sensory properties for a wide range of food products, such as fruit and vegetables, fish, or fresh and ready-to-eat meat products [6]. 3% salt addition has resulted in significant reduction in meat water activity to 0.95, which will subsequently reduce the growth of pathogenic microorganisms such as Salmonella typhimurium, Staphylococcus aureus, Listeria monocytogenes and Bacillus spp. [11]
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