Food Safety Interventions Information
Click on the links below to access information on interventions available at each stage of the meat production process
| Contents Page | Introduction to Interventions | On Farm | Processing - hide on | Processing - hide off | Chilling | Packaging or Retail |
Natural Antimicrobials, Bacteriophages and Parasitic Bacteria
Natural products such as sugar, salt, vinegar, or herbs and spices have long been used to preserve foods and slow the onset of spoilage. Recently, extracts and essential oils of certain plants have been shown to have antioxidant and antimicrobial effects, as well as imparting flavour to foods. Some have shown promise as potential food safety interventions when added to ground beef. Micro-organisms themselves produce substances that are inhibitory to other bacteria, and this property potentially could be harnessed and used in food production. There are also bacteria that prey on other micro-organisms, and bacteriophages, which could be used to prevent spoilage and reduce the risk of food poisoning
Download more information on Natural Antimicrobials, Bacteriophages and Parasitic Bacteria
| INTERVENTION SUMMARY | |
|---|---|
Location |
Packaging or retail |
Intervention Type |
Surface treatment, mixed into product or impregnated into product packaging |
Treatment Time |
Incorporated into product or packaging |
Regulations |
Some oil extracts approved in EU, US and Australia, other bacteriocins, eg. nisin, have approval in US only (nisin is under consideration in the EU) |
Effectiveness |
Potentially – if used as part of whole of chain microbial reduction approach |
Likely Cost |
Variable |
Value for Money |
Cost of extraction may be very expensive |
Plant or Process Changes |
Not likely to be a huge impact as can be incorporated into processing eg. impregnated into packaging, included in product mixing etc. |
Environmental Impact |
Minimal impact |
Occupational Health and Safety |
No issues identified |
Advantages |
Some oil extracts may add a flavour benefit to the meat product eg. rosemary, garlic, cloves |
Disadvantages or Limitations |
Cost of extraction of some antimicrobials may be too expensive for some applications Some food components may inhibit the bacteriocins May limit markets due to changing product characteristic eg flavour |
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