Meat Decontamination 75methods. An overview of such methods
can be found in the book chapter by Guan
and Hoover (2005) and the review article
by Aymerich et al. (2008). More specifi cally,
these technologies include high hydrostatic
pressure (HHP; 300 to 600 MPa, 2 – 10 min),
irradiation with 1.5 – 5.5 kGy, pulsed electric
fi elds, shock waves, high - intensity light,
carbon dioxide treatment (supercritical CO 2 ),
ultrasonics, gas plasma (ionized gas) treat-
ment, and oscillating magnetic fi elds (2 – 100
tesla; Tinney et al. 1997 ; Arthur et al.
2005 ; Aymerich et al. 2008 ; Guan and
Hoover 2005 ). Most of these treatments are
still in the experimental stage and may
require a long time and work before they fi nd
commercial application as meat decontami-
nation technologies. However, HHP at
600 MPa for 2 to 10 minutes has been com-
mercially used in meat products, such as
ham and pre - cooked meals, as well as chicken
and pork cuts, to control L. monocytogenes
during storage at 4 ° C (Hugas et al. 2002 ;
Garriga et al. 2004 ; Guan and Hoover 2005 ).
In addition to the lethal effect on bacteria,
HHP does not compromise the nutritional
characteristics of the product (Aymerich
et al. 2008 ). Nevertheless, this method is
not applicable on carcasses or big pieces
of meat.
Although studies have demonstrated the
effectiveness of irradiation in reducing patho-
gens on fresh meat and it is approved in the
United States, the process has been commer-
cially applied only to a limited extent, due to
consumer concerns for potential adverse
health effects. Presently, a petition is pending
in the United States for use of irradiation to
decontaminate carcasses after dressing. On
the other hand, active packaging systems,
including antimicrobial coating or incor-
poration of agents in the packaging fi lm,
may control microbes during product storage
(Aymerich et al. 2008 ; Coma 2008 ).
Antimicrobials to be potentially used in such
packaging systems include compounds of
plant, microbial, or animal origin, such asmitted and potentially used as critical control
points in HACCP systems applied in slaugh-
tering operations within the EU. Moreover,
carcass - chilling involving application of cold
air and reduction of surface water activity at
the end of the dressing processes is a manda-
tory practice worldwide (Bolton et al. 2002 ).
Chemical decontamination treatments have
not yet received offi cial approval in the
EU, even though Regulation 853/2004
(Commission of the European Communities
2004b ) permits the use of substances other
than potable and clean water for decontami-
nation of surfaces of foods of animal origin
intended for human consumption. Moreover,
in agreement with U.S. authorities, EFSA
suggests the use of chemical decontamina-
tion as a supplementary (not primary)
measure to reduce and control microbial con-
tamination of carcasses, as part of an inte-
grated control program (EFSA 2008 ).
Permission for use of chemical decontami-
nants under EU legislation is provided when
preceded by a thorough scientifi c evaluation
in collaboration with EFSA for the impact of
suggested chemicals on public health (EFSA
2008 ). Lack of such information has pre-
cluded the approval of chemical decontami-
nation in the EU so far. In this respect, EFSA
encourages further research on the scientifi c
evaluation of the effi cacy of antimicrobial
treatments, their toxic effect on humans, as
well as the potential for development of
resistant clones.
Future Trends
In view of demands by consumers for high -
quality, natural, nutritious, fresh in appear-
ance, and convenient meat products that
maintain their freshness for extended periods,
alternative mild methods for improving
safety of meat have been developed and
evaluated. The potential for adaptation of
pathogens and the development of resistance
to current decontamination technologies
further necessitate the development of new