Films with antimicrobial activity for meat products

There's a high demand for animal-sourced foods because of their high nutritional content, but these can also be a breeding ground for pathogens and spoilage microbes. Meanwhile, the quality and safe meat is great concern for the consumers around the world. In this article, problems related to meat and meat items are discussed with antimicrobial films as possible solution. Authors have discussed the different types of antimicrobial films studied in recent years with challenges and the improvements made by different researchers. In the authors point of view, the use of antimicrobial films extracted from the natural sources is a promising strategy to minimize microorganisms’ growth in meat and meat items with no physicochemical and sensory changes that can promotes the consumer acceptability and economically efficient approach. The authors suggested that the more research is required on standardization and technical parameters in the development of low cost and effective antimicrobial films. Moreover, in authors opinion, cytotoxicity studies can be performed on antimicrobial films for consumers safety.