Enhancing the Safety of Meat Products through Chemical and Microbiological Control: A Review

Abstract

In today's market, consumers are increasingly demanding meat that is not only safe and of the highest quality but also minimally processed and free from unnecessary additives. To meet these evolving expectations, innovative antimicrobial systems and advanced technologies are being developed, aligning with modern trends and lifestyles. From the moment of slaughter to the point of sale, meat is vulnerable to contamination from various sources, both internal and external. These protective approaches help consumer health by lowering the frequency of foodborne pathogens, which include Salmonella, Listeria monocytogenes, and E. coli, among others, that trigger illness. Implementing rigorous hygienic practices is crucial to minimising microbial risks during processing. Chemical and microbiological control measures, such as the use of organic acids, nitrates, nitrites, bacteriocins, and stringent temperature regulation, are employed to safeguard meat quality. The preservation technology enables microbial deactivation alongside meat quality maintenance and provides manufacturers with a labelling-friendly antimicrobial method that replaces conventional preservatives. Integrating these methods with Good Hygiene Practices (GHP), HACCP (Hazard Analysis and Critical Control Points), and hurdle technology provides a robust defence against hazards, ensuring the production of safe, high-quality meat products that meet contemporary consumer demands. Combined measures guarantee microorganism safety alongside consumer confidence through an improved delivery of healthy meat products that match clean-label principles.