Meat+Poultry - March 2021 - 51

the microorganism will accumulate, disrupting
metabolic functions. This leads to an increase
in osmotic pressure that eventually destroys
the microorganism.
Acetic acid, which is the primary component
of vinegar, is recognized as a label-friendly food
safety ingredient. Fermentation technology
allows for the development of optimizedperformance ingredients, such as buffered
vinegar, which comes in dry and liquid formats
and has a range of acetic acid concentrations
and usage rates. There are low- and no-sodium
options, too. Some suppliers include plant
extracts to assist with shelf-life extension.
Bioprotective cultures are another cleanlabel approach to food safety. These added
cultures, mainly lactic acid bacteria, reduce
the acidity of the food, which in turn inhibits
pathogens and spoilage microorganisms
from growing.
" Deli meats need food-safety ingredient
solutions, " Cropp said. " The more a product
is processed, the greater the opportunity for
contamination to occur. Not only does deli meat
have to go through all the regular processing
to become deli meat, but then when it is sliced
at the counter, there is more equipment that
is coming into contact with the product that if
not properly sanitized has the potential to be
contaminated right before it is then packaged
up and the consumer eats directly out of it. "
The case for antimicrobials in hot dogs
and other fully cooked sausages is also strong.

That's because while these encased meats are
generally heated prior to eating, they may also
be consumed right out of the package.
" You cannot rely on consumers to apply
a heat treatment, or a sufficient one, " Cropp
said. " Listeria can grow on ready-to-eat meats
if not handled and stored properly. By using an
antimicrobial to delay the growth of pathogens,
deli meat shelf life can increase, which allows
the end consumer to open a fresh, flavorful and
safe package of meat each time. "
Katen concluded, " Ultimately, food safety
requires a layered approach using various
synergistic formula ingredients, clean animal
harvest practices, proper kill steps in cooked
meats, and packaging. When employed together,
these strategies can help mitigate the effects
of possible consumer mishandling, once meat
products are out of processors' control. "

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Plant-based meat
alternatives present
the same food safety
challenges as processed
meats. They are also
prone to different
spoilage organisms
and require additional
protection hurdles.

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Meat+Poultry - March 2021

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