Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends
Article first published online: 29 FEB 2012
© 2012 Institute of Food Technologists®
Comprehensive Reviews in Food Science and Food Safety
Volume 11, Issue 2, pages 119–132, March 2012
How to Cite
Chen, J. H., Ren, Y., Seow, J., Liu, T., Bang, W. S. and Yuk, H. G. (2012), Intervention Technologies for Ensuring Microbiological Safety of Meat: Current and Future Trends. Comprehensive Reviews in Food Science and Food Safety, 11: 119–132. doi: 10.1111/j.1541-4337.2011.00177.x
- Issue published online: 29 FEB 2012
- Article first published online: 29 FEB 2012
- MS 20110974 Submitted 8/10/2011, Accepted 11/29/2011.
Abstract: This article reviews current and future techniques that are applied in the meat industry to ensure product safety. Consumer demand for high-quality food and raised economic standards have triggered the development of emergent technologies to replace traditional well-established preservation processes. Some promising nonthermal and thermal technologies, such as chemical and biological interventions, high hydrostatic pressure (HHP), irradiation, active packaging, natural antimicrobials and microwave, radiofrequency, and steam pasteurization, are under consideration for the preservation of meat products. All these alternative technologies are designed to be mild, energy-conserving, environmentally friendly, and maintaining natural appearance and flavor, while eliminating pathogens and spoilage microorganisms. Their combination, as in the hurdle theory, may improve their effectiveness for decontamination. The objective of this article is to reflect on the possibilities and especially the limitations of the previously mentioned technologies.