Essential oils as potential antimicrobial agents in meat and meat products: A review
TL;DR: In this paper, a review of microbial deterioration of meat and meat products and traditional preservation methods used are first discussed followed by mode of action and scope of application of EOs for these products.
Abstract: Production of safe and high quality meat and meat products along with recent consumer's demand for all-natural and clean-label is challenging. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potency against spoilage and pathogenic microorganisms in meat and meat products. In this review, basics of microbial deterioration of meat and meat products and traditional preservation methods used are first discussed followed by mode of action and scope of application of EOs for these products. Application of EOs is partially limited due to their intense aroma but advanced technologies can be combined to improve both the microbial stability and sensory quality.
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TL;DR: In this article, a review analyzes the recent developments in active and intelligent packaging in the meat industry, in both research and commercial domains, and the global patents and future research trends are also discussed.
Abstract: Background Microbial contamination and lipid and protein oxidation are major concerns for meat and meat products in terms of food safety and quality deterioration. The meat quality and safety properties are highly dependent on packaging materials and technologies. Scope and approach To achieve longer shelf life, active packaging and intelligent packaging have been developed to change the conditions of the package, impart information, monitor the product supply chain, and provide anti-counterfeit functionality. This will effectively enhance food safety and quality and consequently increase the product value, convenience, and consumer satisfactions. This review analyzes the recent developments in active and intelligent packaging in the meat industry, in both research and commercial domains. The global patents and future research trends are also discussed. Key findings and conclusions Active and intelligent packaging offer great opportunities for enhancing meat safety, quality, and convenience, and consequently decrease the number of retailer and consumer complaints. Some important factors such as legislation concerns (e.g. migration of active substances from packaging materials, labelling), economics and consumers' preferences should be considered to successfully implement antimicrobial and intelligent packaging solutions in the meat industry.
377 citations
TL;DR: In this paper, a nano-emulsion-based edible sodium caseinate coating containing ginger essential oil (GEO) was applied on chicken breast fillet to extend its shelf life.
372 citations
TL;DR: Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food-packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology.
Abstract: Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for "healthy" and high-quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf-life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food-packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed.
365 citations
TL;DR: This thin-layer DBD-plasma system can be applied to inactivate foodborne pathogens and cause minor deterioration of meat quality, which might be prevented by the use of hurdle technology.
209 citations
TL;DR: Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health, but are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers and to the economic loss in meat industry.
198 citations
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TL;DR: In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157:H7, Shigella dysenteria, Bacillus cereus and Staphylococcus aureus at levels between 0.2 and 10 microl ml(-1).
9,091 citations
TL;DR: Overall, foodborne diseases appear to cause more illnesses but fewer deaths than previously estimated.
Abstract: To better quantify the impact of foodborne diseases on health in the United States, we compiled and analyzed information from multiple surveillance systems and other sources. We estimate that foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. Known pathogens account for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths. Three pathogens, Salmonella, Listeria, and Toxoplasma, are responsible for 1,500 deaths each year, more than 75% of those caused by known pathogens, while unknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. Overall, foodborne diseases appear to cause more illnesses but fewer deaths than previously estimated.
7,147 citations
TL;DR: Findings suggest that, at least in part, the encountered beneficial effects of essential oils are due to prooxidant effects on the cellular level.
6,174 citations
Book•
01 Jan 1970
TL;DR: This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do, and contains material that goes beyond what normally is covered in a one-term course.
Abstract: This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.
2,505 citations
TL;DR: The study of antibiotic resistance has been historically concentrated on the analysis of bacterial pathogens and on the consequences of acquiring resistance for human health, but the studies on antibiotic resistance should not be confined to clinical-associated ecosystems.
Abstract: Work in our laboratory is supported by grants BIO2008-00090 from the Spanish Ministry of Science and Innovation and KBBE-227258 (BIOHYPO), HEALTH-F3-2011-282004 (EVOTAR), and HEALTH-F3-2010-241476 (PAR) from European Union.
2,103 citations