Progress in Inactivation of Salmonella spp. in Meat Foods Based on Physical Hurdle Factors

QI Cheng;LIN Yuhai;WANG Xiang;LIU Qing;DONG Qingli;School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology;Hormel China Idea and Innovation Center;

physical hurdle factors;;hurdle effect;;meat foods;;Salmonella spp.;;thermization;;high pressure;;irradiation;;plasma

Meat foods are an important part of people's diet, and meat safety and quality are an important concern for people all over the world. Salmonella spp. is one of the major pathogens causing food poisoning worldwide. In the processing and preservation of meat and meat products, some physical hurdle factors are often taken into consideration to ensure the safety of meat foods. This review provides an overview of recent progress in the inactivation of Salmonella spp. in meat foods by some physical hurdle factors or by combination of physical and chemical hurdle factors. In addition, problems existing in this area of research are discussed and the potential application in the sterilization of meat foods of the physical hurdle factors is reviewed in order to provide a useful reference for the application of physical hurdle factors in meat foods.