Food Packaging
Soghra Valizadeh; Mehdi Sedaghatiyan; Farnaz Farahmandi; Sevda Ghaem Maghami
Abstract
Meat and meat products are highly susceptible to microbial spoilage and lipid oxidation, leading to rapid deterioration in quality and shortened shelf life. The growing concerns regarding synthetic preservatives have increased the interest in natural biodegradable alternatives. Whey protein isolate (WPI), ...
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Meat and meat products are highly susceptible to microbial spoilage and lipid oxidation, leading to rapid deterioration in quality and shortened shelf life. The growing concerns regarding synthetic preservatives have increased the interest in natural biodegradable alternatives. Whey protein isolate (WPI), a dairy by-product, offers excellent film-forming ability and oxygen barrier properties, making it a promising matrix for active edible coatings and films. This systematic review, conducted according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, included a comprehensive literature search that was performed on Scopus and PubMed databases for original English-language articles published between 2010 and 2025. Eight original studies met the strict inclusion criteria, reporting the application of WPI or whey protein concentrate (WPC) films/coatings containing plant essential oils (EOs) or extracts to meat or meat products during storage. Gas chromatography–mass spectrometry (GC-MS) analyses consistently identified phenolic monoterpenes (thymol, carvacrol, and eugenol) and diterpenes (carnosic acid and rosmarinic acid) as the primary bioactive compounds. Whey protein-EO systems reduced total viable counts by 1–5 log10 CFU/g and lipid oxidation markers (thiobarbituric acid reactive substances and peroxide value) by 30–60% compared to controls. Thyme and Trachyspermum copticum EOs exhibited the strongest antimicrobial activity, whereas rosemary and laurel provided superior antioxidant protection. Nanoencapsulated and Pickering emulsion formulations consistently outperformed free EOs through sustained release. Whey protein–plant bioactive composites effectively extend the shelf life of meat and meat products through dual antimicrobial and antioxidant mechanisms, representing sustainable and clean-label solutions that support product safety and circular economy principles by valorizing dairy and plant by-products.
Food Safety
Ata Kaboudari
Abstract
The aim of this study was to investigate the changes in antibiotic susceptibility /resistance of bacteria isolated from biofilms in the presence of freezing stress in different meat juices (beef, mutton and goat). Gram-positive and Gram-negative bacteria of food origin (Listeria monocytogenes and Salmonella ...
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The aim of this study was to investigate the changes in antibiotic susceptibility /resistance of bacteria isolated from biofilms in the presence of freezing stress in different meat juices (beef, mutton and goat). Gram-positive and Gram-negative bacteria of food origin (Listeria monocytogenes and Salmonella enterica ser. Typhimurium) were selected. Meat juice model was selected as a nutritious and complex environment containing a wide range of different compounds. Biofilms were studied in 96-well microplates and disk diffusion method was used to measure the antibiotic susceptibility. The results showed that the bacteria isolated from biofilms in meat juice models and freezing conditions exhibited significant changes in their antibiotic susceptibility. Long-term freezing (3 weeks and 1 month) significantly increased the antibiotic resistance. Both bacteria became resistant to chloramphenicol. The results indicated that foods should not be subjected to long-term freezing conditions so that existing pathogens do not acquire the ability to resist antibiotics.
Food Safety
Abdulsudi Issa-Zacharia; Mourice Ghosse; Joachim Dotto Matondo; Happiness Samuel Muhimbula; Hafidhi Nassor Saleh
Abstract
Animal-derived proteins, mainly coming from meat, fish, and poultry, are vital for ensuring nutrition security, especially in many developing countries. However, poor handling practices throughout the supply chain pose serious risks of foodborne illnesses. This review explores the safety challenges related ...
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Animal-derived proteins, mainly coming from meat, fish, and poultry, are vital for ensuring nutrition security, especially in many developing countries. However, poor handling practices throughout the supply chain pose serious risks of foodborne illnesses. This review explores the safety challenges related to the handling and processing of these items in developing nations. It highlights key shortcomings in pre-harvest management, such as weak veterinary oversight and limited disease control at the primary production stage. It also points out processing and distribution as potential contamination points, often worsened by poor temperature control, inconsistent application of Hazard Analysis Critical Control Point (HACCP) systems, and infrastructural issues. Globally, contaminated food causes about 10% of yearly illnesses, leading to roughly 420000 deaths. Therefore, strengthening quality and safety management systems at all stages—from production and processing to distribution and consumer handling—is crucial so stakeholders along the supply chain can effectively reduce these risks and protect public health. This review stresses the need for better veterinary services, improved disease management protocols, and strict safety practices to tackle these ongoing issues. Governments, companies, and NGOs should work on upgrading infrastructure, hygiene standards, and training, along with implementing regulations, to improve food safety management from farm to fork.
