Novel Technologies for Microbial Spoilage Prevention 281Altieri , C. , M. Sinigaglia , M. R. Corbo , G. G. Buonocore ,
P. Falcone , and M. A. Del Nobile. 2004. Use of
entrapped microorganisms as biological oxygen scav-
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Atterbury , R. J. , P. L. Connerton , C. E. R. Dodd , C. E.
D. Rees , and I. F. Connerton. 2003. Isolation and
characterization of Campylobacter bacteriophages
from retail poultry. Applied and Environmental
Microbiology 69 : 4511 – 4518.
Aymerich , T. , P. A. Picouet , and J. M. Monfort. 2008.
Decontamination technologies for meat products.
Meat Science 78 : 114 – 129.
Bal ’ a , M. F. A. , and D. L. Marshall. 1998. Organic acid
dipping of catfi sh fi llets: Effect on color, microbial
load, and Listeria monocytogenes. Journal of Food
Protection 61 : 1470 – 1474.
Bari , M. L. , S. Todoriki , C. Sommers , F. Hayakawa , and
S. Kawamoto. 2006. Irradiation inactivation of
Listeria monocytogenes in low - fat ground pork at
freezing and refrigeration temperatures. Journal of
Food Protection 69 : 2955 – 2960.
Beverly , R. L. , M. E. Janes , and G. Oliver. 2006.
Acidifi ed sodium chlorite treatment for inhibition of
Listeria monocytogenes growth on the surface of
cooked roast beef. Journal of Food Protection
69 : 432 – 435.
Bigwood , T. , J. A. Hudson , C. Billington , G. V. Carey -
Smith , and J. A. Heinemann. 2008. Phage inactivation
of foodborne pathogens on cooked and raw meat.
Food Microbiology 25 : 400 – 406.
Bloukas , J. G. , E. D. Paneras , and G. C. Fournitzis. 1997.
Sodium lactate and protective culture effects on
quality characteristics and shelf life of low - fat frank-
furters produced with olive oil. Meat Science
45 : 223 – 238.
Bosilevac , J. M. , T. M. Arthur , T. L. Wheeler , S. D.
Shackelford , M. Rossman , J. O. Reagan , and M.
Koohmaraie , M. 2004a. Prevalence of Escherichia
coli O157 and levels of aerobic bacteria and
Enterobacteriaceae are reduced when hides are
washed and treated with cetylpyridinium chloride at
a commercial beef processing plant. Journal of Food
Protection 67 : 646 – 650.
Bosilevac , J. M. , S. D. Shackleford , R. Fahle , T. Biela ,
and M. Koohmaraie. 2004b. Decreased dosage of
acidifi ed sodium chlorite reduces microbial contami-
nation and maintains organoleptic qualities of ground
beef products. Journal of Food Protection
67 : 2248 – 2254.
Brewer , M. S. , F. McKeith , S. E. Martin , A. W. Dallmier ,
and S. Y. Wu. 1992. Some effects of sodium lactate
on shelf life, sensory, and physical characteristics of
vacuum - packaged beef bologna. Journal of Food
Quality 15 : 369 – 382.
Brewer , M. S. , F. McKeith , and G. Sprouls. 1993.
Sodium lactate effects on microbial, sensory and
physical characteristics of vacuum packaged pork
sausage. Journal of Muscle Foods 4 : 179 – 192.
Cannarsi , M. , A. Baiano , M. Sinigaglia , L. Ferrara , R.
Baculo , and M. A. Del Nobile. 2008. Use of nisin,
lysozyme and EDTA for inhibiting microbial growthCetylpyridinium chloride (1%) rinsed pree-
visceration beef carcasses decreased aerobic
plate counts from 4.9 to 3.2 log 10 CFU/
100 cm^2. Chlorine dioxide (Ashland Specialty
Chemical Company), 1,3 - dibromo - 5,5 - di-
methylhydantoin (Albermarle Corporation),
and a mixture of peroxyacetic acid, acetic
acid, hydrogen peroxide, and 1 - hydroxyethy-
lidene - 1,1 - diphosphonic acid (Ecolab, Inc)
also have been approved as poultry or beef
carcass decontamination treatments (FDA
2008 ).
Summary
When considering novel technologies to
control microbial spoilage of meats and cut-
ting - edge improvements in shelf - life exten-
sion, manufacturers usually consider cost of
implementation and consumer acceptance.
For example, plant - extract essential oils may
be a low - cost, low - tech solution that is
accepted in developing countries but may not
be favorably viewed in developed markets
due to consumer reluctance to buy fl avored
meat products. Conversely, some high - tech
interventions may be too costly to implement
even in the most developed markets or may
meet with substantial consumer purchase
reluctance. An example here could be the
slow adoption of irradiation technology in
the United States. Nevertheless, continued
research in developing novel thermal and
nonthermal technologies promises to offer
industry and consumers a variety of pro-
cesses and products. Prudent manufacturers
will embrace those applications that provide
a competitive advantage in the marketplace.
Therefore, we believe that the evolution of
meat - processing technologies will continue
to add shelf life to packaged products and
enhance the eating quality of this food sector.
References
Appendini , P. , and J. H. Hotchkiss. 2002. Review of
antimicrobial food packaging. Innovative Food
Science and Emerging Technologies 3 : 113 – 126.