Bactericidal effect of marinades on meats against different pathogens: a review
Stefani Machado Lopes, Danielle Carmo da Silva, Eduardo César Tondo
Critical Reviews in Food Science and Nutrition
Abstract
Marinades are seasoned liquids used to improve tenderness, palatability, flavor, color and/or texture of different meats. In addition to contribute to the sensory characteristics, marinates can inactivate food microorganism as well. The purpose of this study was to assess the current state of knowledge regarding the effect of marinades on meats and important food pathogens. Using a systematic review of literature, different types of marinades were evaluated, identifying its ingredients, concentrations, temperature, marinating time and their effect on <i>Salmonella</i>, <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, <i>Campylobacter</i> and <i>Vibrio</i>. Findings demonstrated that the use of marinades on meats not only prevents the growth of pathogens but also inactivates food pathogens. Most marinades were able to reduce < 3 log CFU/g of pathogens, and <i>Vibrio</i> populations demonstrated the highest reductions (> 4 log CFU/g). The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
storage temperature affect pathogen reduction in marinades
“The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.”
marinades reduce Vibrio populations
“Most marinades were able to reduce < 3 log CFU/g of pathogens, and Vibrio populations demonstrated the highest reductions (> 4 log CFU/g).”
ingredients affect pathogen reduction in marinades
“The pH was the most pronounced parameter influencing the pathogens inactivation, however, ingredients and storage temperature also affected pathogen reduction in marinades.”