Biocontrol of Pathogens in the Meat Chain

Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

“…Several foodborne illnesses linked to the consumption of contaminated, insufficiently cooked, or inadequately preserved meat and meat-based products are reported globally, undermining public health and causing significant monetary losses for the meat industry [ 3 , 7 , 22 ]. Incidence of foodborne illnesses associated with the consumption of meat and products thereof, apart from those attributed to major foodborne outbreaks, is likely to be underestimated, as corresponding cases remain underdiagnosed or unreported, particularly in countries with inefficient or inexistent monitoring programs [ 6 , 23 , 24 ].…”

“…Phenolic compounds naturally occurring in fruits and vegetables or produced by microorganisms could modify food flavor [ 90 ]. Several extracts and essential oils from fruits and vegetables (e.g., citrus, carrots, potatoes, orange, oregano) give sweet, sour, bitter, or astringent flavor due to their phenolic content, which precludes their unconditional use in meat preparations and meat products [ 7 , 15 , 91 , 106 , 156 , 165 ]. Adoption of the recommended concentrations, addition of modulatory substances like salt [ 91 ] and application of appropriate technologies, like micro-encapsulation of phenolic compounds, are significant measures to mitigate undesirable effects of phenolic compounds on organoleptic traits of meat-based products [ 15 , 180 ].…”

“…The basic pillar for meat hygiene is the control measures to eliminate or reduce pathogenic or spoilage microorganisms in farms, slaughterhouses, and meat processing plants. These measures are integrated in the hazard analysis and critical control point (HACCP) plan, which is a legislative requirement in developed countries [3,[7][8][9]. Currently, hygiene and preservation methods utilized by the meat industry include (i) heat treatment (e.g., scalding of carcasses, pasteurization, water, and steam boiling treatment); (ii) refrigeration (e.g., chilling, freezing, blast chilling, superchilling); (iii) high hydrostatic pressure (HHP); (iv) packaging (vacuum, modified atmosphere, and active packaging); (v) ionizing radiation; (vi) chemical preservatives (carbon dioxide, chlorine dioxide, ozone, lactoferrin, organic acids (e.g., lactic and citric acid), salts (e.g., nitrates, sodium lactate, sodium chloride, sodium benzoate, trisodium phosphate, potassium sorbate)), and bioactive compounds (e.g., natural phenolic compounds, nisin, pentosin, chitosan, lysozyme); and (vii) hurdle technologies (i.e., a combination of existing and novel food preservation techniques).…”

“…Currently, hygiene and preservation methods utilized by the meat industry include (i) heat treatment (e.g., scalding of carcasses, pasteurization, water, and steam boiling treatment); (ii) refrigeration (e.g., chilling, freezing, blast chilling, superchilling); (iii) high hydrostatic pressure (HHP); (iv) packaging (vacuum, modified atmosphere, and active packaging); (v) ionizing radiation; (vi) chemical preservatives (carbon dioxide, chlorine dioxide, ozone, lactoferrin, organic acids (e.g., lactic and citric acid), salts (e.g., nitrates, sodium lactate, sodium chloride, sodium benzoate, trisodium phosphate, potassium sorbate)), and bioactive compounds (e.g., natural phenolic compounds, nisin, pentosin, chitosan, lysozyme); and (vii) hurdle technologies (i.e., a combination of existing and novel food preservation techniques). Variability in the effectiveness and applicability of the aforementioned methods, the need for further optimization/validation in some of them, intellectual property rights (IPRs), alterations in organoleptic traits of the product, health concerns (real or perceived) such as the possible carcinogenic effects of nitrates [10], and consumers' skepticism are driving the decision-making process of the meat industry toward their exploitation on an evidentiary case-by-case basis [3,7,11,12].…”

“…These compounds are used as biopreservatives according to the type (raw or cooked meat), specific conditions, (storing temperature, pH, etc. ), and targeted pathogens in meat and meat byproducts [ 3 , 7 , 13 ]. Among these compounds, naturally occurring phenols are considered promising substances against meat spoilage and foodborne pathogens.…”