Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2016 Jan;53(1):19-30.
doi: 10.1007/s13197-015-1985-y. Epub 2015 Sep 25.

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Muhammad Sohaib  1 , Faqir Muhammad Anjum  2 , Muhammad Sajid Arshad  2 , Ubaid Ur Rahman  1
Affiliations
Review

Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review

Muhammad Sohaib et al. J Food Sci Technol. 2016 Jan.

Abstract

Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of these microbes can result quality deterioration of products leading towards food borne diseases when consumed by peoples. Several preservation technologies like chemical and biological interventions are effective to retard or inactivate the growth of micro-organisms most commonly related to food-borne diseases. Despite these, innovative approaches like hydrostatic pressure processing, active packaging, pulse electric field, hurdle approach and use of natural antimicrobials can be deployed to enhance the safety of meat and meat products. The objective of review is to describe the current approaches and developing technologies for enhancing safety of meat and allied meat products.

Keywords: Essential oils; Food safety; HPP; Intervention technologies; Irradiation; Organic acid; Ozone.

PubMed Disclaimer

References

    1. Adams MR, Moss MO (2000) The microbiology of food preservation. In: Food Microbiology, 2nd ed. Royal Society of Chemistry
    1. Ahn DU, Kim S, Lee EJ. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat. Poult Sci. 2013;92:534–545. doi: 10.3382/ps.2012-02722. - DOI - PubMed
    1. Alvarez-Ordonez A, Fernandez A, Bernardo A, Lopez M. Acid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures. Food Microbiol. 2010;27:44–49. doi: 10.1016/j.fm.2009.07.015. - DOI - PubMed
    1. Arthur T, Wheeler T, Shackelford S, Bosilevac J, Nou X, Koohmaraie M. Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157: H7 and meat quality. J Food Prot. 2005;68:666–672. - PubMed
    1. Aymerich T, Picouet PA, Monfort JM. Decontamination technologies for meat products. Meat Sci. 2008;78:114–129. doi: 10.1016/j.meatsci.2007.07.007. - DOI - PubMed