Ensuring the food and biological safety of meat and meat-containing products from microbial contamination

S.  Sabraly; Sh.  Abzhanova; Ye.  Yerzhigitov; A.  Katasheva; B.  Rskeldiyev

doi:10.3989/gya.1200232.2246

Autores/as

S. Sabraly Department of Food Safety and Quality, Almaty Technological University https://orcid.org/0009-0003-2077-7212
Sh. Abzhanova Department of Food Biotechnology, Almaty Technological University https://orcid.org/0009-0004-7470-9271
Ye. Yerzhigitov Department of Food Safety and Quality, Almaty Technological University https://orcid.org/0009-0008-6257-7231
A. Katasheva Department of Food Biotechnology, Almaty Technological University https://orcid.org/0009-0008-1927-5190
B. Rskeldiyev Department of Food Technology, Almaty Technological University https://orcid.org/0009-0002-2394-1332

DOI:

https://doi.org/10.3989/gya.1200232.2246

Palabras clave:

Bacterias, CO2 extractos, Desinfección de superficies de equipos, Irradiación ultravioleta, Microorganismos

Resumen

Garantizar la seguridad y calidad de los productos cárnicos es vital debido a su susceptibilidad a la oxidación lipídica y la contaminación microbiológica, lo que plantea retos para la salud pública y las normas de la industria. El objetivo de este estudio era evaluar la eficacia de los antioxidantes naturales de origen vegetal para prolongar la vida útil y mantener la calidad de los productos cárnicos. Se evaluó la eficacia de emulsiones derivadas de extractos de CO₂ de caléndula, jengibre, hierba de San Juan, té verde y pimiento rojo para inhibir la oxidación lipídica y la proliferación microbiana mediante una combinación de investigaciones experimentales y microbiológicas. Los resultados indicaron que el té verde mostraba la mayor actividad antioxidante entre los extractos vegetales evaluados. La dosis óptima de la emulsión, establecida entre el 0,8% y el 1%, mitigó significativamente la oxidación lipídica, controló la degradación hidrolítica y oxidativa y preservó el sabor, el aroma y el color de los productos cárnicos. Esto subraya el potencial de las emulsiones vegetales como alternativas naturales para mejorar la seguridad y la vida útil de la carne.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Abylgazinova AT, Orazov AZh, Stathopoulos C, Nugmanov KS, Zaidullina AS. 2023. Assessment of quality and safety indicators of poultry carcasses produced at the enterprises of the West Kazakhstan region. Sci. Educ. Anim. Husb. 2 (71), 17-24.

Adetuyi BO, Olajide PA, Ogunlana OO, Adetunji CO, Adetunji JB, Inobeme A, Ajenifujah-Solebo O, Godwin YD, Akinbo O, Popoola OA, Kolawole OM, Osemwegie OO, Yerima MB, Attanda ML. 2024. Application of essential oils as biopreservative agents. In: Applications of Essential Oils in the Food Industry. Academic Press, London, 67-76.

Begdildayeva NZh, Akhmetsadykova ShN, Nurgazina AS, Kudaibergenova AK, Akhmetsadykov NN. 2023. Study of the effect of probiotics on the shelf life of chilled broiler meat. J. Almaty Techn. Univ. 3, 45-51.

Bouriga N, Bahri WR, Mili S, Troudi D, Mejri R, Jebali O, Fkiri O, Berrîche H, Ben-Attia M, Quignard JP, Trabelsi M, Basyouny Shahin AA. 2023. Effect of adding olive oil and garlic on biochemical, microbiological, and sensory properties of blue crab Portunus segnis and Callinectes sapidus meat canning and storage. J. Aquat. Food Prod. Techn. 32 (4), 432-446.

Chalmers RM, Robertson LJ, Dorny P, Jordan S, Kärssin A, Katzer F, La Carbona S, Lalle M, Lassen B, Mladineo I, Rozycki M, Bilska-Zajac E, Schares G, Mayer-Scholl A, Trevisan C, Tysnes K, Vasilev S, Klotz C. 2020. Parasite detection in food: Current status and future needs for validation. Trends Food Sci. Tech. 99, 337-350.

Courrol LC, Vallim MA. 2021. Spectroscopic analysis of chicken meat contaminated with E. coli, Salmonella, and Campylobacter. Food Anal. Meth. 14 (2), 512-524.

D’Amore T, Di Taranto A, Berardi G, Vita V, Marchesani G, Chiaravalle AE, Iammarino M. 2020. Sulfites in meat: Occurrence, activity, toxicity, regulation and detection. A comprehensive review. Compr. Rev. Food Sci. Food Saf. 19 (5), 2701-2720.

Elmassry MM, Zayed A, Farag MA. 2022. Gut homeostasis and microbiota under attack: Impact of the different types of food contaminants on gut health. Crit. Rev. Food Sci. Nutr. 62(3), 738-763.

El-Sayed NM, Ramadan MEE, Masoud NG. 2021. A step forward towards food safety from parasite infective agents. In: Food Security and Safety. Springer, Cham, 807-832.

Firmanda A, Fahma F, Warsiki E, Syamsu K, Arnata IW, Sartika D, Suryanegara L, Qanytah Suyanto A. 2023. Antimicrobial mechanism of nanocellulose composite packaging incorporated with essential oils. Food Contr. 147, 109617.

Issimov A, Baibatyrov T, Tayeva A, Kenenbay S, Abzhanova S, Shambulova G, Kuzembayeva G, Kozhakhiyeva M, Brel-Kisseleva I, Safronova O, Bauzhanova L, Yeszhanova G, Bukarbayev K, Katasheva A, Uzal FA. 2022. Prevalence of clostridium perfringens and detection of its toxins in meat products in selected areas of West Kazakhstan. Agricult. 12 (9), 1357.

Kenenbay G, Chomanov U, Kozhakhmetov S, Tursunov A, Zhumaliyeva T, Tultabayev N, Suychinov A. 2023. Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté. Potravinars. Slovak J. Food Sci. 17, 886-898.

Kumar P, Sharma N, Sharma S, Mehta N, Verma AK, Chemmalar S, Sazili AQ. 2021. In-vitro meat: a promising solution for sustainability of meat sector. J. Anim. Sci. Tech. 63 (4), 693-724.

Leroy F, Charmpi C, De Vuyst L.2023. Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet. FEMS Microbiol. Rev. 47(2), fuad016.

Maikanov BS, Ismagulova GT, Auteleyeva LT, Kemeshov ZO, Zhanabayeva DK. 2021. Assessment of quality and safety of meats from various animal species in the Shuchinsk-Burabay resort zone, Kazakhstan. Vet. World 14(6), 1615-1621.

Manap K, Serikkyzy M. 2023. Production of ostrich meat pâtés: Design of a food safety management system. Food Sci. Technol. Int. 29 (8), 847-856.

Michalczyk M, Satora P, Banaś J, Fiutak G. 2021. Effect of adding essential oils of caraway and rosemary on volatile aroma compounds derived from stored vacuum packaged minced Turkey meat. Annals Anim. Sci. 21(3), 1133-1147.

Mogilyov K, Yeleusizova A, Aisin M, Dyusembekov S. 2023. Evaluation of the sanitary and hygienic characteristics of chicken meat and semi-finished products. Sci. Know. 1 (1), 27-34.

Mohammed HHH, Jin G, Ma M, Khalifa I, Shukat R, Elkhedir AE, Zeng Q, Noman AE. 2020. Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken. LWT 118, 108714.

Mohan A, Roy A, Duggirala K, Klein L. 2022. Oxidative reactions of 4-oxo-2-Nonenal in meat and meat products. LWT 165, 113747.

Muzolf-Panek M, Kaczmarek A, Tomaszewska-Gras J, Cegielska-Radziejewska R, Szablewski T, Majcher M, Stuper-Szablewska K. 2020. A chemometric approach to oxidative stability and physicochemical quality of raw ground chicken meat affected by black seed and other spice extracts. Antioxid. 9 (9), 903.

Neffe-Skocińska K, Okoń A, Zielińska D, Szymański P, Sionek B, Kołożyn-Krajewska D. 2020. The Possibility of using the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 in dry fermented pork loins and sausages produced under industrial conditions. Appl. Sci. 10 (12), 4311.

Osaili TM, Hasan F, Al-Nabulsi AA, Dhanasekaran DK, Obaid RS, Hashim MS, Radwan HM, Cheikh Ismail L, Hasan H, Faris MA, Naja F, Savvaidis IN, Olaimat AN, Ayyash M, Holley R. 2021. Effect of essential oils and vacuum packaging on spoilage-causing microorganisms of marinated camel meat during storage. Food 10 (12), 2980.

Osemwowa E, Omoruyi IM, Kurittu P, Heikinheimo S, Fredriksson-Ahomaa M. 2021. Bacterial quality and safety of raw beef: A comparison between Finland and Nigeria. Food Microbiol. 100, 103860.

Sabitov A, Ibragimova N, Lyu M, Bolatova D. 2021. About the need for developing risk management for ensuring safety from antibiotic and veterinary drug residues in Kazakhstan. J. Sustain. Sci. Manag. 16 (4), 303-315.

Segueni N, Boutaghane N, Asma ST, Tas N, Acaroz U, Arslan-Acaroz D, Shah SRA, Abdellatieff HA, Akkal S, Peñalver R, Nieto G. 2023. Review on propolis applications in food preservation and active packaging. Plant. 12 (8), 1654.

Tayeb BA, Mohamed-Sharif YH, Choli FR, Haji SS, Ibrahim MM, Haji SK, Rasheed MJ, Mustafa NA. 2023. Antimicrobial susceptibility profile of listeria monocytogenes isolated from meat products: A systematic review and meta-analysis. Foodborne Pathog. Dis. 20 (8), 315-333.

Xie K, Ahsan S, Tariq A, Farooq MA. 2024. Formulation and evaluation of phyllanthus wightianus-based active packaging film for meat preservation.

Zdolec N, Kiš M. 2021. Meat safety from farm to slaughter – Risk-based control of yersinia enterocolitica and toxoplasma gondii. Proces. 9 (5), 815.

Zhang J, Zhang Q, Li F. 2023. Characteristics of key microorganisms and metabolites in irradiated marbled beef. Meat Sci. 199, 109121.

Elbehiry A, Abalkhail A, Marzouk E, Elmanssury AE, Almuzaini AM, Alfheeaid H, Alshahrani MT, Huraysh N, Ibrahem M, Alzaben F, Alanazi F, Alzaben M, Anagreyyah SA, Bayameen AM, Draz A, Abu-Okail A. 2023. An overview of the public health challenges in diagnosing and controlling human foodborne pathogens. Vaccines. 11 (4), 725.

Al-Gashgari B, Mantilla-Calderon D, Wang T, Gomez MA, Baasher F, Daffonchio D, Laleg-Kirati TM, Hong PY. 2023. Impact of chemicals and physical stressors on horizontal gene transfer via natural transformation. Nat. Water. 1, 635-648.

Yıldırım M, Erşatır M, Poyraz S, Amangeldinova M, Kudrina NO, Terletskaya NV. 2024. Green extraction of plant materials using supercritical CO2: Insights into methods, analysis, and bioactivity. Plants. 13 (16), 2295.

Statista. 2024. Meat – Kazakhstan. https://www.statista.com/outlook/cmo/food/meat/kazakhstan.

Bureau of National statistics of Agency for Strategic planning and reforms of the Republic of Kazakhstan. 2024. Food consumption in households of the Republic of Kazakhstan. https://stat.gov.kz/en/industries/labor-and-income/stat-life/publications/157665/.