Physical Methods for the Decontamination of Meat Surfaces

Abstract

Purpose of Review The market for minimally processed products is constantly growing due to consumer demand. Besides food safety and increased shelf life, nutritional value and sensory appearance also play a major role and have to be considered by the food processors. Therefore, the purpose of the review was to summarize recent knowledge about important alternative non-thermal physical technologies, including both those which are actually applied (e.g. high-pressure processing and irradiation) and those demonstrating a high potential for future application in raw meat decontamination (e.g. pulsed light UV-C and cold plasma treatment). The evaluation of the methods is carried out with respect to efficiency, preservation of food quality and consumer acceptance. Recent Findings It was evident that significantly higher bacterial reductions are achieved with gamma-ray, electron beam irradiation and high pressure, followed by pulsed light, UV-C and cold plasma, with ultrasound alone proving the least effective. As a limitation, it must be noted that sensory deviations may occur and that legal approvals may have to be applied for. Summary In summary, it can be concluded that physical methods have the potential to be used for decontamination of meat surfaces in addition to common hygiene measures. However, the aim of future research should be more focused on the combined use of different technologies to further increase the inactivation effects by keeping meat quality at the same time.

Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment

“…Beside the more conventional curing methods, irradiation [ 66 ], pressure [ 67 ], and active packaging [ 68 , 69 , 70 ] are methods that are frequently used in an industrial production process. Since these methods appear very exotic for consumers, a PPA treatment is analogous to an ordinary curing method that might be advantageous for consumer acceptance.…”

Intervention Strategies to Control Campylobacter at Different Stages of the Food Chain

“…Although ultrasonication technology has been proven safe and effective for water purification and decontamination of carcasses and meat surfaces, numerous studies indicated that its application to Campylobacter -contaminated chicken meat and skin did not significantly reduce Campylobacter numbers. Detailed information on the effectiveness of other physical and chemical methods to reduce the concentration of Campylobacter on chicken carcasses during the slaughter process have been reviewed elsewhere [ 192 , 202 ].…”

A descriptive review of the use of organic acids and peracetic acid as a decontaminating strategy for meat

“…These possibilities include the use of organic acids, peroxyacetic acid, chlorine, carbon dioxide, acidic calcium sulfate, activated lactoferrin, cetylpyridium chloride, ozone, essential oils and plant extracts, bacteriophages, bacteriocins, intelligent packing, high-pressure processing, ultrasound, irradiation, pulsed electric field (Sohaib et al, 2016), ultraviolet light, photodynamic inactivation (Corrêa et al, 2020), pulsed light, and cold atmospheric plasma (Albert et al, 2021).…”

“…These practices can reduce meat contamination, and their adoption has been frequently recommended; however, chemical, physical, and biological strategies focused on decontaminating meat have also been proposed and used as a complementary approach. These possibilities include the use of organic acids, peroxyacetic acid, chlorine, carbon dioxide, acidic calcium sulfate, activated lactoferrin, cetylpyridium chloride, ozone, essential oils and plant extracts, bacteriophages, bacteriocins, intelligent packing, high‐pressure processing, ultrasound, irradiation, pulsed electric field (Sohaib et al, 2016), ultraviolet light, photodynamic inactivation (Corrêa et al, 2020), pulsed light, and cold atmospheric plasma (Albert et al, 2021).…”