Natural Antimicrobials for in Ready-to-Eat Meats: Current Challenges and Future Prospects

Overview

Journal Microorganisms

Specialty Microbiology

Date 2023 Jun 15

PMID 37317275

Authors

Aaron R Bodie

Corliss A OBryan

Elena G Olson

Steven C Ricke

Affiliations

Soon will be listed here.

Abstract

, an intra-cellular, Gram-positive, pathogenic bacterium, is one of the leading agents of foodborne illnesses. The morbidity of human listeriosis is low, but it has a high mortality rate of approximately 20% to 30%. is a psychotropic organism, making it a significant threat to ready-to-eat (RTE) meat product food safety. contamination is associated with the food processing environment or post-cooking cross-contamination events. The potential use of antimicrobials in packaging can reduce foodborne disease risk and spoilage. Novel antimicrobials can be advantageous for limiting and improving the shelf life of RTE meat. This review will discuss the occurrence in RTE meat products and potential natural antimicrobial additives for controlling .

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