Antimicrobial Packaging for Meat Products

Rawdkuen, Saroat; Punbusayakul, Niramol; Lee, D.S.

doi:10.1016/b978-0-12-800723-5.00017-6

Cited by 14 publications

(6 citation statements)

References 66 publications

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“…Antimicrobial packaging has also shown beneficial effects in inhibiting spoilage and pathogenic microorganisms of concern in meat to maintain freshness, extend shelf-life and ensure food safety [9][10][11][12]. The effectiveness of antimicrobial packaging is usually assessed by measuring changes in the number of microorganisms or quality factors related to microbial growth [13].…”

Section: Introductionmentioning

confidence: 99%

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

2021

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Fresh beef loin was packaged with 0–2% silver nanoparticles (AgNPs) incorporated agar films to investigate the effect of antimicrobial packaging on meat quality changes in terms of microbiological and physicochemical properties. Raw beef cuts were directly inoculated with Listeria monocytogenes and Escherichia coli O157:H7 and stored in the air-sealed packages combined with the agar films at 5 °C for 15 days. Beef samples showed low susceptibility to the agar/AgNP composite films, resulting in about one log reduction of the inoculated pathogenic bacteria in viable cell count during storage. However, the composite films could partly prevent beef samples from directly contacting oxygen, maintaining the meat color and retarding oxidative rancidity. Experimental results suggested that the AgNP-incorporated agar films can potentially be applied in packaged raw meats as an active food packaging material to inhibit microbial and physicochemical quality deterioration during distribution and sale.

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Section: Introductionmentioning

confidence: 99%

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

2021

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“…The exact types of microorganisms that affect meat depend on the physiological condition of the animal pre-slaughter, storage conditions, handling and manufacturing practices, and the initial microbial load. Raw meat is more prone to microbial growth because of the microorganisms that exist on its surface [ 76 ]. The main bacteria that affect meat and meat products include Acinetobacter , Brochothrix thermosphacta , Enterobacter , Lactobacillus sakei and curvatus , and Pseudomonas .…”

Section: Nanosystems and The Preservation Of Meat And Meat Productsmentioning

confidence: 99%

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Ulloa-Saavedra

García-Betanzos

Zambrano-Zaragoza

et al. 2022

Foods

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Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.

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“…The occurrence of pathogens in produce and food products stems from various sources, and their transmission follows a set of complex surface chemistries, environmental conditions, and inherent viability. It has been found that the long‐lasting presence of some microorganisms on the surface of fresh produce packaging can lead to their rapid multiplication and possible biofilm formation in the case of bacteria (Karumathil et al, 2016; Rawdkuen et al, 2016; Yahaya et al, 2019). Regarding viruses, NoV and hepatitis A virus are known to be transmitted via surfaces, such as the case of packaged food handled without standard healthy practices.…”

Section: Background On the Use Of Antipathogenic Substances In Packag...mentioning

confidence: 99%

Nanoparticles and essential oils with antiviral activity on packaging and surfaces: An overview of their selection and application

Márquez

Zwilling

Zambrano

et al. 2022

J Surfact & Detergents

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Until recently, food packaging has been used as a barrier to unfavorable environmental and microbial conditions, but new technologies are arising aimed at upgrading the protective nature of these materials. Cases of bacterial and viral transmission through food and surfaces have shown the vulnerabilities of the food packaging distribution systems over the years, creating awareness about new methods to prevent the proliferation of pathogens. This has been highlighted by safety concerns due to the COVID‐19 pandemic. This work reviews the state‐of‐the‐art biobased technologies tailored for antiviral applications on surfaces, focusing on packaging materials. A survey and selection tool of essential oils (EOs) and nanoparticles that have been proven effective in reducing the proliferation or transmission of viruses through surfaces is presented. Additionally, the use of essential oil formulations or nanoparticle‐functionalized biobased materials that can be deployed to prevent virus transmission through food produce and surfaces is reviewed, including environmental and safety concerns around the use of metal nanoparticles and EOs in packaging materials. Finally, an assessment of the available technologies, challenges, opportunities and the potential role of biobased antiviral surfaces in future viral outbreaks is presented.

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Antimicrobial Packaging for Meat Products

Cited by 14 publications

References 66 publications

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Nanoparticles and essential oils with antiviral activity on packaging and surfaces: An overview of their selection and application

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