Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

Abstract

Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.

Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat

“…Contemporary research has focused on the use of natural preservatives as a result of consumers’ concern regarding the safety of foods containing synthetic preservatives along with the economic impact of spoiled foods. Natural preservatives such as chitosan, essential oils, bacteriocins, organic acids, and modified atmosphere packaging are used for delaying microbial spoilage and controlling fat oxidation [ 11 , 12 , 13 , 14 ].…”

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

“…The HPP technique has caused the inactivation of pathogens such as Campylobacter jejuni [216], E. coli [217], L. monocytogenes [218,219], and S. enterica [220]. Although HPP is effective against spoilage and pathogenic microorganisms in meat, it can cause some unpleasant effects on its quality, related to color, appearance, and texture completely dependent on the intensity of the pressure to be exerted [221][222][223].…”

A Sustainable and Antimicrobial Food Packaging Film for Potential Application in Fresh Produce Packaging

“…However, thermal sterilization has some problems including inadequate inactivation of thermophilic bacteria and negative effects on the nutritional value of food ( 7 ). Preservatives may prolong the shelf life of food products to a degree, but the direct addition of preservatives in food usually compromises its antimicrobial activity and sometimes also produce negative effects on the organoleptic characteristics ( 10 ). Therefore, there is growing interest in developing active food packaging technologies, such as antibacterial absorbent pads, coatings, and films ( 11 , 12 ).…”