Advances in the Microbial Analysis of Meat
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Meat".
Deadline for manuscript submissions: closed (15 October 2019) | Viewed by 236
Special Issue Editor
Special Issue Information
Dear Colleagues,
The significant public concerns about poor-quality foods have been linked to increased morbidity, mortality, human suffering, and economic burden. These have become the drivers towards meat industry compliance for ensuring high food quality that is compliant with internationally accepted food safety best practices. The process of meat spoilage is often rapid, especially when driven by bacteria, which can multiply to high densities within a short period of time; for example, the generation time for enteropathogens is 20 min. The process of meat spoilage is highly dependent on a number of environmental factors and conditions, as each microorganism may require niche survival conditions to optimize its growth, source its nutrition, and reproduce. Altered conditions of nutrient availability, oxygen demand, temperature, and other competing organisms all affect microbial growth. Water present in food can be in two forms: proportional or unavailable. The water activity of food can therefore be an important indicator of whether an environment is ideal for microbial growth. Oxygen is a critical requirement for the survival of aerobic-preferring microorganisms, whereas it is detrimental to others (anaerobic). Regarding changes in sensory characteristics, food spoilage can be defined as a metabolic process which causes food products to be unacceptable for human consumption. The technological advances in the food industry have been in high demand for the past decade to ensure that food safety and health regulations are met using earlier detection methods. Detection technologies such as polymerase chain reactions, spectroscopy, and odor sensor devices such as the electric nose are just a few methods used to identify meat spoilage.
Prof. Dr. Deog-Hwan Oh
Guest Editor
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Keywords
- enteropathogens
- meat
- meat preservation
- food safety
- food
- kit development
- biomarkers
- PCR
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