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Pork: Challenges in Safe Food Production

Carina de Castro Gabriel Tomalok, Rosicler Colet, Jamile Zeni, Eunice Valduga, Clarice Steffens, Rogério Luis Cansian, Geciane Toniazzo Backes


To remain in the market, the food industries are constantly challenged, both to comply with legislation that are more related to hygienic-sanitary issues, and from the point of view of consumer satisfaction that can encompass beyond safety food, also sensory and ethical characteristics. In addition, the growing incidence of DTAs around the world has become an economic and public health problem. Thus, several strategies are adopted, such as the implementation of quality programs, new technologies, new packaging, in addition to countless conservation methods. Among the innovative conservation methods, the use of organic acids on animal carcasses or meat cuts has grown, as they have shown promising results in relation to the inactivation of pathogenic and non-pathogenic microorganisms. This review aims to approach the challenges in the microbiological safe pork production using organic acids with antimicrobial activity.


Food safety, innovations, conservation methods, organic acids, pork meat

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