Utilization of microbes to process and preserve meat

This paper discusses how, and to what extent, the addition of microorganisms to meats helps to meet the needs of consumers and industry. Lactic acid bacteria adapted to meats improve the safety of fermented sausages by means of acid formation. Using selected strains, the safety of certain non-fermented, perishable meat products may be improved without affecting their shelf life. Certain bacteriocin-forming cultures may reduce the levels of Listeria monocytogenes in some meat products significantly, but their effect on the overall safety of meats is limited by the resistance of Gram-negative bacteria. Data on the effect of microorganisms on the sensory properties of fermented meats are summarized. For bacteria to have a probiotic effect, they need to attain high numbers during fermentation and/or storage of meats. Genetic engineering of cultures may improve certain properties of the strains but benefits to consumers and industry are too small to make them acceptable by consumers and regulatory bodies in the near future.