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Trends in microbial control techniques for poultry products.

Filomena Silva1,2, Fernanda C Domingues1, Cristina Nerín2

  • 1a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal.

Critical Reviews in Food Science and Nutrition
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Summary
This summary is machine-generated.

Emerging nonthermal technologies like high hydrostatic pressure and irradiation show promise for controlling pathogens in poultry products. Combining these methods with modified atmosphere packaging may enhance food safety while meeting consumer demand for minimally processed foods.

Keywords:
Foodborne diseaseantimicrobial activityfood packagingpreservation techniques

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Area of Science:

  • Food Science
  • Microbiology
  • Food Safety

Background:

  • Fresh poultry is highly perishable and a potential source of foodborne pathogens.
  • Current industry practices include Hazard Analysis and Critical Control Points (HACCP) and modified atmosphere packaging (MAP).
  • Consumer demand for minimally processed, additive-free foods drives innovation in preservation techniques.

Purpose of the Study:

  • To review emerging nonthermal microbial inactivation technologies for poultry products.
  • To evaluate the pros and cons of these technologies for controlling poultry microbiota.
  • To assess their impact on the sensory properties of poultry meat.

Main Methods:

  • Review of scientific literature on nonthermal inactivation technologies.
  • Analysis of high hydrostatic pressure (HHP), irradiation, and biopreservation methods.
  • Evaluation of natural preservatives and hurdle technology concepts.

Main Results:

  • Nonthermal technologies are effective against a wide range of microorganisms in poultry meat.
  • Some emerging technologies face challenges with consumer acceptability.
  • Combined treatments, particularly with MAP, are suggested for enhanced efficacy.

Conclusions:

  • Emerging nonthermal technologies offer effective microbial control for poultry.
  • Integration with existing methods like MAP is recommended for broader application.
  • Balancing microbial safety with consumer preferences for minimally processed foods is key.