Microbiological Spoilage of Meat Products: Causes and Preventive Measures
Year: 2025
Type: conference-paper
Abstract: Meat products are highly perishable due to their rich nutrient composition and high water activity, making them an ideal medium for microbial growth. This paper explores the primary causes of microbiological spoilage in meat, including contamination by bacteria such as Pseudomonas, Salmonella, Listeria monocytogenes, and Clostridium perfringens. The study examines environmental, handling, and storage factors that contribute to microbial proliferation. Furthermore, preventive measures such as temperature control, hygienic processing, packaging technologies, and the use of natural preservatives are discussed. Understanding the mechanisms and risk factors of spoilage is essential to ensuring food safety and extending the shelf life of meat products.
Authors: Sobirjonova Gulmira Sobirjon qizi, Chorshanbiyeva Ro'zixol Allamurat qizi
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6930643957
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