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| A Review on the Current Status of Microbial Contamination in Meat Products and Chemical Disinfectants for Its Prevention and Control |
| SHI Hewei, WAN Junchao, YE Shuo, LI Junguang |
| 1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Zhengzhou Qiaoyou Biotechnology Co. Ltd., Zhengzhou 450003, China; 3. Food Laboratory of Zhongyuan · Zhengzhou University of Light Industry, Luohe 462300, China |
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Abstract Meat products are rich in nutrients and are susceptible to microbial contamination and eventual spoilage during farming, slaughtering, processing and transportation. Food safety incidents caused by microbial contamination have become a focus of attention. Chemical disinfectants have broad-spectrum and efficient bactericidal effects and have become the preferred means of disinfection in many farming, slaughtering and processing facilities. This paper firstly introduces the common microbial species in meat products at various stages from slaughtering to processing and their sources and hazards, as well as the formation mechanism and resistance of bacterial biofilm. The application effectiveness and mechanisms of action of chlorine-containing, peroxide-containing and quaternary ammonium-containing disinfectants are also discussed. Furthermore, the limitations of the application of different types of disinfectants are explored and recommendations are made. Various sterilization approaches have better effect when used together than used separately. This review aims to provide theoretical references for the development of microbial control and disinfection technologies throughout the meat products industry chain.
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2026, Vol. 40 
