ReviewFoods (Basel, Switzerland)2021
Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 57 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
57 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Methicillin-resistantFrontiers in microbiology · 2025Pooled it
- Post-slaughter poultry meat preservation for sustainable food systems: Mechanisms, microbial safety, shelf-life extension, and emerging preservation strategies.Poultry science · 2026Review
- Combined effects of chitosan and chestnut shell on microbial safety and quality of pork meat matter as potassium sorbate alternatives.Journal of animal science and technology · 2026Article
- The Antioxidant and Antibacterial Properties of Honeycomb-Structured Polylactic Acid/Astaxanthin@ZIF-8 Bio-Composite Film Applied in Beef Preservation.Biomolecules · 2026Article
- Valorization of By-Products for Functional Ingredients in Meat and Meat Replacers: A Circular Bioeconomy Approach.Foods (Basel, Switzerland) · 2026Review
- Natural Antimicrobials from Plants Used as Food Preservatives.Foods (Basel, Switzerland) · 2026Review
- Selective Enrichment of Antibacterial Peptides from Chicken Hemoglobin Hydrolysates by Electrodialysis with Ultrafiltration Membranes (EDUF).Molecules (Basel, Switzerland) · 2026Article
- Effect of dihydroquercetin on the quality and microbial diversity of duck meat during storage.Food chemistry: X · 2026Article
- Intelligent Food Packaging Films Based on pH-Responsive Eugenol@ZIF-8/PVA-HACC with Enhanced Antimicrobial Activity.Molecules (Basel, Switzerland) · 2026Article
- Antimicrobial effects of combined piezoelectric cold plasma, organic acids, and nanoemulsions against Salmonella Typhimurium and Listeria monocytogenes on pork.Applied microbiology and biotechnology · 2026Article
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Postbiotics at the interface of microbial biotechnology and therapeutics: industrial production, functional mechanisms, and clinical potentials.Archives of microbiology · 2026Review
- Impact of naturally derived preservatives in sausage during refrigerated storage.Journal of animal science and technology · 2026Article
- Article
- Enhancing Chicken Meat Quality with User-Friendly Decontamination Wipes.Foods (Basel, Switzerland) · 2025Article
- Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations.Foods (Basel, Switzerland) · 2025Review
- Carbon Dot Nanoparticles Synthesized from Horticultural Extracts for Postharvest Shelf-Life Extension of Fruits and Vegetables.Plants (Basel, Switzerland) · 2025Review
- Research progress on the food preservation effects exploiting the antifungal properties of thymol.Food chemistry: X · 2025Review
- Review
- Visual Colorimetric Sensing of the Animal-Derived Food Freshness by Juglone-Loaded Agarose Hydrogel.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.