Background:
Food safety has emerged as an important global issue due to international trade and public health implications. Current technologies for preservation and shelf life extension of food do not eliminate undesirable pathogens from these products or delay microbial spoilage, entirely. Greater consumer awareness and concern regarding synthetic chemical additives has led researchers and food processors to look for natural food additives with a broad spectrum of antimicrobial activity. At the same time, societies all over the world appears to be experiencing a trend of ‘green consumerism’ (TuleydeSilva, 1996; Smid and Gorris, 1999), desiring fewer synthetic food additives and products with a smaller impact on the environment. There is therefore still a need for new methods of reducing or eliminating foodborne pathogens and spoilage microbes, possibly in combination with existing methods (the hurdle principle; Leistner, 1978). Furthermore, the World Health Organization has recently called for a worldwide reduction in the consumption of salt in order to reduce the incidence of cardio-vascular disease (WHO, 2002). If the level of salt in processed foods is reduced, it is possible that other additives will be needed to maintain the safety of foods. This has forced researchers to explore for the alternative antimicrobials. There is therefore scope for new methods of making food safe which have a natural or ‘green’ image. Technology Details One such possibility is the use of essential oils as antimicrobial additives for control of foodborne pathogens and spoilage bacteria in animal foods. Evaluation of effects of these methods in controlling microbes in foods of animal origin shall help in formulating natural more acceptable formulations for their control. Considering the importance of microbiological food safety, particularly in light of emergence due to multiple drug resistance, need was felt to test essential oils for biocontrol of microbes in foods of animal origin. Essential oil blends have been formulated which are able to control microbial load and enhanced the shelf life of meat nuggets to 3-4 days when stored at refrigeration temperature without affecting the sensory scores. The EO blend incorporated meat nuggets also have higher juiciness. Blends of EOs formulated and evaluated for their affect on organoleptic and quality parameters of meat nuggets. Process for application of EO blends in meat nuggets standardized. Essential oil blends (0.125% concentration) significantly controlled total microbial load and enhanced shelf life and juiciness of the meat nuggets.