Natural anti-microbials for enhanced microbial safety and shelf-life of processed packaged meat

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dc.contributor.authorPapadochristopoulos, Angelosen
dc.contributor.authorKerry, Joseph P.en
dc.contributor.authorFegan, Narelleen
dc.contributor.authorBurgess, Catherine M.en
dc.contributor.authorDuffy, Geraldineen
dc.contributor.funderTeagascen
dc.date.accessioned2025-06-04T11:18:47Z
dc.date.available2025-06-04T11:18:47Z
dc.date.issued2021-07-09en
dc.description.abstractMicrobial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.en
dc.description.sponsorshipTeagasc (Walsh Scholarship Programme, Project 2020030)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1598en
dc.identifier.citationPapadochristopoulos, A., Kerry, J.P., Fegan, N., Burgess, C.M. and Duffy, G. (2021) ‘Natural anti-microbials for enhanced microbial safety and shelf-life of processed packaged meat’, Foods, 10(7), 1598 (42pp). https://doi.org/10.3390/foods10071598en
dc.identifier.doi10.3390/foods10071598en
dc.identifier.eissn2304-8158en
dc.identifier.endpage42en
dc.identifier.issued7en
dc.identifier.journaltitleFoods,en
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/17602
dc.identifier.volume10en
dc.language.isoenen
dc.publisherMDPIen
dc.rights© 2021, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectNatural anti-microbialsen
dc.subjectMeat productsen
dc.subjectPreservationen
dc.subjectAnti-microbial packagingen
dc.subjectEssential oilsen
dc.subjectPlant extractsen
dc.subjectFlavonoidsen
dc.subjectOrganic acidsen
dc.subjectBacteriocinsen
dc.subjectNanoparticlesen
dc.titleNatural anti-microbials for enhanced microbial safety and shelf-life of processed packaged meaten
dc.typeArticle (peer-reviewed)en
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