Meat product
Target
Antimicrobial
Packaging
Results
Reference
Vacuum packed beefcarcass surface tissue sectionsBrochothrixthermosphactaNisin co - extrusionPolyethyleneInitial populationreductionSiragusa et al. 1999Lean and adipose beefcarcass tissuesBrochothrixthermosphactaNisinAlginate gelReduction in growthduring storageCutter and Siragusa1996Lean beef surfacesBrochothrixthermosphacta, Salmonella typhimurium, Escherichia coli
O157:H7Triclosan incorporationPlasticNo or little effectCutter 1999Fresh broiler skinSalmonellatyphimurium,
mesophiles, psychrotrophsNisin, EDTA, citricacid, Tween 80 incorporationPolyvinyl chloride,polyethylene, nylon
Alginate film, agarfi lmSalmonella populationreduction during storage,
Mesophiles/psychrotrophs reduction in growth during storageNatrajan and Sheldon2000a, 2000bFresh turkey breast,ham, and fresh beefListeria monocytogenesPediocin coatingCellulose casingsGrowth inhibitionMing et al. 1997Lean beef tissueListeria monocytogenesLactic acid, acetic acidAlginate gelPopulation reductionduring storageSiragusa and Dickson1992Hot dogsListeria monocytogenesNisinMethylcelluloseGrowth inhibitionFranklin et al. 2004HamLactic acid bacteriaNisinCellulose insertsGrowth inhibitionScannell et al. 2000279