Issa-Zacharia AbdulsudiMkumbukwa Nyomolelo2025-09-242025-09-242025-05-06https://doi.org/10.9734/ejnfs/2025/v17i517172347-5641https://www.suaire.sua.ac.tz/handle/123456789/7061Journal ArticleIn 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 andenFood safetymeat productsmicroorganism safetyconsumer confidence.Article