Table 14.8.Active antimicrobial packagingMeat productTargetAntimicrobialPackagingResultsReferenceAir and vacuum packedsliced cooked hamListeria monocytogenesEnterocin incorporationBiodegradable/ edible matrices ofalginate, zein, and polyvinyl alcoholReduction in growthduring storageMarcos et al. 2007Beef slices, groundbeefStaphylococcus aureusNisin incorporationAlginate, as film orbeadsPopulation reductionduring storageMillette et al. 2007Chilled vacuum - packedgrilled porkAerobic plate count,oxidation (peroxide value)Chitosan coatingChitosanAPC and peroxidevalue reductionsYingyuad et al. 2006100% NMAP ground 2beef pattiesMesophilic aerobicbacteriaAllyl isothiocyanatesoakingCellulose (filter paper)disksReduction in growthduring storageNadarajah et al. 2005bWhole beef muscleEscherichia coliO157:H7, Salmonella typhimuriumOregano essential oilincorporationAlginate fi lmPathogen populationreduction during storageOussalah et al. 2006Whole beef muscleEscherichia coliO157:H7, Pseudomonasspp.Oregano essential oilincorporationMilk protein - basedfi lmPathogen populationreduction during storageOussalah et al. 2004Ground beefAerobic and coliformbacteriaGrapefruit seed extractco - extrusion or solution coatingPolyethyleneReduction in growthduring storageHa et al. 2001Vacuum - packedbologna, cooked ham, pastramiEnterobacteriaceae,Serratia liquefaciensAcetic and propionicacid incorporationChitosan matrixReduction in growthduring storageOuattara et al. 2000278