Green label marinades: A solution to salmonella and campylobacter in chicken products?

ABSTRACT:

Introduction

The presence of meat-borne pathogens entering the home remains a concern for consumers, despite advances made in improving antimicrobial interventions and systems within the processing line. Naturally antibacterial food ingredients including citrus juice and essential oils have been proven to inhibit the proliferation of microbial growth with varying success.

Aims

This study aims to investigate the antimicrobial and sensory effects of mixtures of essential oils, fruit juices and herbs at established Minimum Inhibitory Concentrations (MICs) for their biopreservative effect on general microbiota of chicken and against chicken challenged with selected pathogenic/surrogate microorganisms.

Materials and methods

Three marinade compositions were designed for use

SUBMITTER: Marmion M 

PROVIDER: S-EPMC10362192 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature