Enhancing the safety of meat products through chemical and microbiological control: a review
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Date
2025-05-06
Journal Title
Journal ISSN
Volume Title
Publisher
European Journal of Nutrition & Food Safety
Abstract
In today's market, consumers are increasingly demanding meat that is not only safe and of the
highest quality but also minimally processed and free from unnecessary additives. To meet these
evolving expectations, innovative antimicrobial systems and advanced technologies are being
developed, aligning with modern trends and lifestyles. From the moment of slaughter to the point of
sale, meat is vulnerable to contamination from various sources, both internal and external. These
protective approaches help consumer health by lowering the frequency of foodborne pathogens,
which include Salmonella, Listeria monocytogenes, and E. coli, among others, that trigger illness.
Implementing rigorous hygienic practices is crucial to minimising microbial risks during processing.
Chemical and microbiological control measures, such as the use of organic acids, nitrates, nitrites,
bacteriocins, and stringent temperature regulation, are employed to safeguard meat quality. The
preservation technology enables microbial deactivation alongside meat quality maintenance and
Description
Journal Article
Keywords
Food safety, meat products, microorganism safety, consumer confidence.
Citation
https://doi.org/10.9734/ejnfs/2025/v17i51717