Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Antoneta-Elena SIMA, Alexandru-Ionut ȘTEFAN, Elena-Narcisa POGURSCHI
Meat, an essential component of the human diet, is susceptible to contamination by pathogens such as Salmonella, posing significant public health risks. In this context, bioactive compounds offer innovative solutions for enhancing food safety through their antimicrobial and antioxidant effects. This study explores the influence of bioactive compounds on meat, with a focus on preventing and controlling Salmonella contamination. Studies show that their application in surface treatments or active packaging materials inhibits the development of pathogenic bacteria, including Salmonella, thereby reducing contamination risks. In addition, plant extracts rich in polyphenols and flavonoids contribute to meat stabilization by preventing lipid and protein oxidation. Modern processing methods allow the incorporation of these bioactive substances into meat products through techniques such as marination, injection, or active packaging. This study highlights the importance of technological advancements and interdisciplinary collaboration for harnessing the potential of bioactive compounds for combating Salmonella and ensuring safe and high-quality food.
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