Graduate Program in Animal Science, Pontifícia Universidade Católica do Paraná, Curitiba, Paraná, Brazil.
Undergraduate Program in Agronomy, Universidade Federal do Paraná, Curitiba, Paraná, Brazil.
Crit Rev Food Sci Nutr. 2022;62(4):1105-1118. doi: 10.1080/10408398.2020.1835818. Epub 2020 Oct 22.
Meat and meat products are important nutritional sources for humans; however, they are highly susceptible to pathogenic or spoilage bacteria, which leads to economic losses for the industry and has become a public health threat. Several biological methods have been developed to promote meat safety and to increase shelf life, mostly focusing on lactic acid bacteria from the genera and . However, little attention has been paid to other groups of microorganisms with potential use as bioprotective cultures. This review aims to discuss the potential use of non-conventional microorganisms and biometabolites for bioprotection in meat and meat products. This review covers recent research involving the use of non-conventional microorganisms to improve the quality and safety of meat products. Bacteria that are often overlooked also have the potential for use in the food industry, either by direct application or by using their metabolites in the product itself or the development of intelligent packaging systems. Hopefully, this review will instigate new studies on emerging biological methods to ensure the safety of food and protect the health of consumers.
肉类和肉类产品是人类重要的营养来源；然而，它们极易受到病原或腐败细菌的影响，这导致了行业的经济损失，并已成为公共卫生威胁。已经开发了几种生物方法来促进肉类安全和延长保质期，主要集中在 和 属的乳酸菌上。然而，人们对其他可能用作生物保护培养物的微生物群体关注甚少。本综述旨在讨论非传统微生物和生物代谢物在肉类和肉类产品中的生物保护潜在用途。本综述涵盖了最近涉及使用非传统微生物来提高肉类产品质量和安全性的研究。通常被忽视的细菌也有可能通过直接应用或在产品本身或智能包装系统中使用其代谢物来应用于食品工业。希望本综述将激发对新兴生物方法的新研究，以确保食品安全并保护消费者健康。
