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| Progress in New Techniques for Microbial Detection in Meat and Meat Products |
| HU Sanmei |
| Logistics Infrastructure Department, Beijing Polytechnic, Beijing 100076, China |
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Abstract Meat and meat products are rich in nutrients but simultaneously susceptible to microbial contamination. The food safety of meat and meat products has aroused much concern. This paper introduces the microbial limits for meat and meat products, analyzes the disadvantages of traditional microbial detection methods and also summarizes recent progress in the development of new techniques for microbial detection in meat and meat products, such as rapid aerobic count plate, adenosin triphosphate bioluminescence, molecular diagnosis, immunoassay, spectroscopy, and instruments. This review is expected to provide references for further studies in this field to meet the demand for rapid and accurate microbial detection in the meat industry and reduce meat enterprises’ circulation pressure and economic loss.
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2022, Vol. 36 
