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subprimal cuts and table surfaces during fabrication.
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740.essential oils, nisin, and lactoferrin, which
also meet the demands of consumers for
more natural products. Such emerging anti-
microbial treatments, in combination with
good hygiene practices and effi cient control
measures during slaughtering (such as
decontamination interventions), may further
enhance meat safety. However, further
research is needed in order to evaluate the
effect of such interventions on the sensory
properties of foods and the feasibility of their
application on an industrial scale. Furthermore,
prior to application of novel decontamination
strategies, the potential of such interventions
to induce microbial resistance through adap-
tation should also be considered.
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