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Spices act as a natural antimicrobial in chicken meat system


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Год выпуска: 2013
Автор: Shekhar Badhe and Md. Nadeem Fairoze
Издательство: LAP Lambert Academic Publishing
Страниц: 132
ISBN: 9783659330872
Описание
 Consumers generally preferred fresh meat without refrigeration. In addition, considering the prevailing conditions at the retail outlets, contamination of the meat with microbes appears unavoidable. Hence, high bacterial load is expected in the meat sold at the retail outlets mainly due to lack of awareness towards hygienic conditions and poor infrastructure in the retail outlets. Hence, practices such as incorporation of antibiotics, chemical preservatives, antimicrobial compounds have been tried. Increasing incidences of some pathogens connected to food borne illness acquiring antibiotic resistance has been a worry. This perspective has put pressure on the food industry for progressive removal of chemical preservatives and adoption of natural alternatives to achieve the goal concerning microbial food safety. Herbal spices have been added to foods since ancient times, not only as flavouring agents, but also as folk medicine and food preservatives . Scarce information is available...

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