Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review

Nano bacteriostatic agents have attracted substantial attention of researchers and industry because of their unique properties. Meat-based foods (including fresh meat and meat product) have short shelf life due to risk of microbial growth resulting in rapid deterioration. Consumer demand for meat-based foods with long shelf life and of high quality has led to meat processors seeking new cost-effective and reliable methods to inhibit the growth of microorganisms in various types of meat. This paper provides a concise yet comprehensive review of recent research on several common nano bacteriostatic agents, e.g., nano silver, nano zinc oxide, nano carbon quantum dots, and nano-scale essential oils, suitable for foods from the aspect of antibacterial properties. Also covered is discussion of various newly developed preparation methods for such agents. The application and development prospects for nano bacteriostatic agents in processing and low-temperature storage of meat-based foods are reviewed critically. Nano bacteriostatic agents have an excellent ability to inhibit the growth of foodborne pathogens. With the development of the concept of green chemistry, more nanoparticles are synthesized by the synthesis method of green biology under the reduction and stabilization of active substances in microorganisms, plants, and their extracts. In the storage of meat-based foods, nano bacteriostatic agents are widely used in the forms of edible coatings and active packaging to prolong shelf life. Furthermore, nano zinc oxide is often used in combination with radio frequency (RF) to improve the sterilization effect of RF heating, maintain the flavor of meat products, and prolong shelf life. This review contributes to a deeper understanding of the preparation of nano bacteriostatic agents and their application in meat-based foods.