Bodie Aaron R, Wythe Lindsey A, Dittoe Dana K, Rothrock Michael J, O'Bryan Corliss A, Ricke Steven C
Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA.
Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA.
Foods. 2024 Feb 1;13(3):464. doi: 10.3390/foods13030464.
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen . These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.
食品添加剂在食品工业中被用于增强食品的颜色、气味和味道，提高营养价值，提升加工效率，并延长保质期。消费者开始优先选择他们认为有助于健康生活方式的食品成分，强调他们认为可接受的替代成分或“清洁标签”成分。即食（RTE）肉类产品在烹饪步骤后可能会被病原体和腐败微生物污染，导致食品腐败损失，并增加消费者患食源性疾病的风险。最近，消费者主张不使用人工添加剂或防腐剂，这促使人们寻找符合这些要求但又不降低即食肉类安全性或质量的抗菌剂。乳酸盐和二乙酸盐几乎被普遍用于通过减少腐败微生物和防止食源性病原体生长来延长即食肉类的保质期。应用于即食肉类的这些抗菌剂往往具有广谱活性，从而影响整体微生物生态。专门针对腐败微生物和病原体对食品加工业有利。
