Update on the use and abuse of preservatives in meat products

• Published in: Food control 2024-12, Vol.166, p.110775, Article 110775
• Main Author: Guerra, André Fioravante
• Format: Article
• Language: English
• Subjects: Abuse; Concentration; Meat products; Microorganism; Preservative; Use
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2024.110775

Brazil is a leading global producer of meat and meat products. Consequently, its domestic meat production significantly influences local and international markets. This study provides an update on the current scenario regarding the use of preservatives in meat products produced in the south, southeast, central-west, and northeast regions of Brazil. In phase I of the study, the producers (N = 41) were asked about the type and concentration of the preservatives used in their products. In phase II, the efficacy of these preservatives was tested in vitro against the microbiota isolated from the products (N = 101). The durability of the meat products was also predictively determined to evaluate the efficacy of the preservatives in situ. Only 15% of producers use an optimized concentration of preservatives in their meat products. Conversely, over 60% use ineffective preservative concentrations. Principal component analysis revealed that preservatives can extend the durability of meat products at concentrations sufficient to inhibit microbial growth, demonstrated in vitro. Additionally, the use of a broad-spectrum preservative without concentration optimization modestly affecting the durability of meat products beyond to resulting in abusive use of the preservative. •Most producers apply a concentration dosage of preservatives that are not effective.•The use of a broad-spectrum preservative often results in abusive use.•The random use of a preservative often is ineffective.•The syneresis of the meat products trigger spoilage of the products.•The indirect addition of preservative increase meat products durability.