Feasibility of Application of ε-poly-L-lysine in the Packaging of Meat, Meat Products and Seafood

Meat, meat products and seafood are widely consumed around the world due to their high content of nutrients. But these products also have favorable conditions for the growth of microorganisms, especially pathogens. Nowadays, the demand for healthy foods with a long shelf life without the addition of chemicals is increasing. The use of packaging to which natural antimicrobial compounds have been added is an emerging technology that can prevent spoilage and contamination of meat and meat products with pathogens. ε-poly-L-lysine (ε-PL) is a natural antimicrobial compound with a broad effect on gram-positive and gram-negative bacteria as well as fungi that has been used in packaging of these products. This study reviews recent research on the use of ε-PL in the packaging of meat, meat products and seafood. In most of these studies, ε-PL has been used in combination with other preservatives, and this may indicate that the use of ε-PL alone is not as good as its combined use. This study could lead to the promotion of the use of ε-PL as a natural antimicrobial compound in food packaging industry.

Feasibility of Application of ε-poly-L-lysine in the Packaging of Meat, Meat Products and Seafood Keywords:

Food Safety , Edible Films , Spoilage , Antimicrobial Activity , Shelf Life