Enhancing the safety of meat products through chemical and microbiological control: a review

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dc.contributor.authorIssa-Zacharia Abdulsudi
dc.contributor.authorMkumbukwa Nyomolelo
dc.date.accessioned2025-09-24T13:18:54Z
dc.date.available2025-09-24T13:18:54Z
dc.date.issued2025-05-06
dc.descriptionJournal Article
dc.description.abstractIn 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
dc.identifier.citationhttps://doi.org/10.9734/ejnfs/2025/v17i51717
dc.identifier.issn2347-5641
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/7061
dc.language.isoen
dc.publisherEuropean Journal of Nutrition & Food Safety
dc.subjectFood safety
dc.subjectmeat products
dc.subjectmicroorganism safety
dc.subjectconsumer confidence.
dc.titleEnhancing the safety of meat products through chemical and microbiological control: a review
dc.typeArticle

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