Document Type : Review Artical
Authors
1
Department of Food Hygiene, Safety & Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt PO box 44519.
2
Food Hygiene, Safety, and Technology Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
3
Department of Food Hygiene, Safety & Technology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt PO box 44519
4
Professor of food hygiene, Fac. Vet. Med., Zagazig Univ., Egypt
Abstract
Meat products are rich sources of essential nutrients for humans but are highly susceptible to microbial spoilage, posing potential public health risks if not properly preserved. Various techniques are employed for food preservation, including chemical, physical methods such as heat treatment, drying, freezing, and packaging, as well as biological methods. Among these, the use of food preservatives to prevent microbial growth is one of the most common and effective approaches to ensuring food safety. Chemical preservatives like nitrites, nitrates, and sorbates are commonly used in the food industry due to their affordability and strong antibacterial properties. However, growing concerns over the health risks associated with chemical preservatives have increased interest in natural alternatives. Natural preservatives have demonstrated effective antimicrobial properties while minimizing adverse health effects. This review explores the microbial spoilage of meat and meat products and discusses the impact of herbal extracts and essential oils, particularly lemon and green tea oils, on the microbial quality of meat products.
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