Marination as a Hurdle to Microbial Pathogens and Spoilers in Poultry Meat Products: A Brief Review

Poultry meat, due to its low price and nutritional value, is a healthy easily accessible option for many households worldwide. consumption is, therefore, expected continue grow. However, this increase may lead the rising numbers of cases bacterial gastroenteritis, as poultry meat often carries foodborne pathogens such Campylobacter spp. Salmonella While current on-farm biosecurity programs food safety management systems implemented by industry are intended mitigate presence these pathogens, some find their way retail level, posing risk consumer. A safeguard consumer could potentially result from marination. marinated products sold on market aim extend shelf life overall taste tenderness rather than safety. Marination be optimised not only reduce any pathogen present in but also reducing waste at level. Formulations composed various ingredients with different active principles used achieve objective. Wines superb component marinades. Due complex nature, wines possess organic acids, phenolic compounds, ethanol, all which own significant antimicrobial potential. Essential oils another option. By combining marinade, we concentrations bactericidal ingredients. The objective review was analyse recent studies field try understand best options developing convenient, natural-based marinade.