Antimicrobial food packaging in meat industry

Quintavalla, S.; Vicini, L.

doi:10.1016/s0309-1740(02)00121-3

Cited by 768 publications

(506 citation statements)

References 31 publications

Supporting

Mentioning

482

Contrasting

Unclassified

Order By: Relevance

“…The use of heat, cold, drying or chemical preservatives have the primary function of reducing the spoilage effects on meat (17); however, when considering fresh foods, such as poultry, most of the aforementioned methods should not be applied because they cause sensory changes that modify the product's characteristics (43). Food packaging also constitutes a preservation method as it creates a physical barrier between the product and the environment, thereby preventing contamination after packing and reducing biochemical and microbiological modifications (1,38).…”

mentioning

confidence: 99%

“…This technology includes antimicrobial active packaging methods that are able to reduce the population growth, extend the lag phase and/or inactivate the microorganisms present in the food or in the package itself through contact (4, 43). There are several types of antimicrobial packaging methods, such as sachets or tablets with volatile antimicrobials, polymers that form films with inherent antimicrobial effects, polymers that are coated or incorporated with volatile or non-volatile antimicrobials (4,17).…”

mentioning

confidence: 99%

“…The results indicate that there was no reduction in the total coliform count, although the growth of these microorganisms was controlled during storage. The control of microorganism growth by antimicrobial agents can occur through a reduction in the growth rate, an increase in the lag phase or through direct inactivation by contact between the active agents and microorganisms (43). Therefore, the treatment may have presented at least one of these roles.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

De‐Melo¹,

Geraldine²,

Silveira³

et al. 2012

Braz. J. Microbiol.

View full text Add to dashboard Cite

Antimicrobial active packaging delays or inhibits microorganism growth in packed products, and it can be used in a variety of food systems. The objective of the present research was to develop packaging incorporated with natural antimicrobial agents (active film). The effects of the active film on the spoilage, pathogenic microorganism counts, pH and color of the refrigerated chicken breast cuts were analyzed.Cellulose acetate-based active films incorporating two concentrations (20% and 50%, v/w) of rosemary (Rosmarinus officinalis L.) essential oil were manufactured and placed in contact with the chicken breast cuts for six days. An analysis of variance and mean comparison tests (Tukey's test, p<0.05) were performed on the results. The films that contained 20% essential oil and were intercalated with chicken breast samples did not demonstrate significant effects on the control of psychrotrophic or total coliform microorganisms during the storage period; however, the films incorporated with 50% essential oil demonstrated efficacy toward the control of coliforms during the storage of the samples (6 days, 2 ± 2ºC). The pH was related to the psychrotrophic microorganism count and was not influenced by the treatment. The color was not influenced by the time of storage or the treatment. The results demonstrate that active films incorporating 50% rosemary essential oil are effective at controlling certain microorganisms in chicken breast cuts.

show abstract

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 1 more Smart Citation

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

De‐Melo¹,

Geraldine²,

Silveira³

et al. 2012

Braz. J. Microbiol.

View full text Add to dashboard Cite

show abstract

“…Active packaging is a new concept of food packaging, was developed in response to changes in current consumption and market trends and is designed to improve fresh and processed sea food product quality and safety (Quintavalla & Vicini, 2002;Kerry et al, 2006). Active packaging refers to the incorporation of certain additives into packaging systems with the aim of maintaining or extending product quality and shelf-life.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Erkan¹

2017

J Food Health Sci

View full text Add to dashboard Cite

Abstract:Changes in biochemical and sensory attributes of Turkish traditional salted dried fish products "çiroz" during storage packaged by oxygen absorber and vacuum were investigated. For this purpose, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), TBA index values (TBA-i), free fatty acids value (FFA) and peroxide value (PV), sensory attributes and microbiological analyses were carried monthly during storage. According to sensory analysis and TVB-N results, the samples of çiroz packaged active and vacuum, spoilt on the 6 th months at cold storage. TBA-i, FFA and PV of fatty oxidation parameter showed similarity in both groups of samples. Microbiological findings did not exceed limit values during storage in both groups. When comparing two types of packaging, it is concluded that the active package, which is a new approach, may be an alternative to vacuum packaging. This was determined by the study; oxygen-absorbing systems could be used to pack fish products sensitive to oil oxidation.

show abstract

“…For instance nanocomposite films based on different ratios of chitosan and nanoclay were formed and characterized, aiming to enhance the vapor barrier and mechanical properties of the nanocomposite films formed, foreseeing their potential application into smart food packaging systems [2]. In fact, active antimicrobial packaging is D DAVID PUBLISHING Antimicrobial Oil-in-Water Nanoemulsions: Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis 64 one of the innovative food packaging concepts that have been introduced as a response to the continuous changes in current consumer demands and market trends [3]. Aside from strategies involving the external packaging, at present, a wide variety of chemical preservatives are permitted for direct use into foods to prevent the growth of food spoilage and disease causing bacteria.…”

Section: Introduction mentioning

confidence: 99%

Antimicrobial Oil-in-Water Nanoemulsions: Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis

Neves¹,

Ung²,

Uemura³

et al. 2016

JFSE

View full text Add to dashboard Cite

Abstract:The aim of this study was to elucidate the mode of action of two antimicrobial compounds, nisin, which is hydrophilic, and the lipophilic compound carvacrol. For that purpose, both antimicrobials were loaded into Oil-in-/Water nanoemulsions, and their antimicrobial activity against Bacillus subtilis was investigated. The experimental results indicated that the O/W nanoemulsions loaded with both, nisin and carvacrol, having Sauter mean diameter (d 3,2 ) of around 120 nm, were considerably stable under the conditions investigated (up to 1 week storage at room temperature). The interfacial tension between nisin aqueous solutions and soybean oil could be reduced up to 12 mN/m, as compared to that of pure water and soybean oil (21 mN/m), so that demonstrating the potential of nisin to be used as emulsifier. The results obtained for O/W nanoemulsions loaded with both antimicrobial compounds indicated a reduction of nearly two log cycles (around 100 times) on B. subtilis population upon incubation for 24 h, compared to the blank (10 mM phosphate buffer).

show abstract

Antimicrobial food packaging in meat industry

Cited by 768 publications

References 31 publications

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

Microbiological quality and other characteristics of refrigerated chicken meat in contact with cellulose acetate-based film incorporated with rosemary essential oil

The Effect of Active and Vacuum Packaging on the Quality of Turkish Traditional Salted Dried Fish “Çi̇roz”

Antimicrobial Oil-in-Water Nanoemulsions: Synergistic Effect of Nisin and Carvacrol against Bacillus subtilis

Contact Info

Product

Resources

About