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| Microbial Contamination of Ready-to-Eat Meat Products and Its Control: A Review |
| ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele |
| 1.State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co. Ltd., Xiamen 361100, China; 2.College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China |
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Abstract Ready-to-eat meat products are deeply loved by consumers due to their nutritional richness and easiness to consume. However, ready-to-eat meat products are easily contaminated by Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. during processing, storage, transportation and distribution. This paper reviews the methods currently used to control microbial contamination of ready-to-eat meat products, including thermal processing, non-thermal processing, preservation and packaging technologies, with focus on their characteristics, advantages and disadvantages. We expect that this review can provide useful information for the application of microbial control technologies in the processing of ready-to-eat meat products.
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2020, Vol. 34 
