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Handbook of Modern Coating Technologies
2021, 321-345

Application of natural antimicrobial coating for controlling food-borne pathogens on meat and fresh produce

Abhinav Upadhyay1, Meera Surendran Nair2, Hsinbai Yin1, Yanyan Liu1, Kumar Venkitanarayanan1

Department of Animal Science, University of Connecticut, Storrs, CT, United States.


Despite significant advancements in food science and technology, food-borne illnesses remain a major challenge worldwide. Although the food industry traditionally relies on good manufacturing practices and implementation of hazard analysis critical control points for reducing food contamination during manufacture, preventing food contamination and spoilage during postprocessing storage or transport remains a technological challenge requiring further research. Nearly 30%–50% (~1.2–2 billion tones) of all food produced globally is wasted due to inadequate storage or poor transportation practices. As more and more consumers demand a safe and minimally processed product with enhanced shelf life, edible coatings incorporated with natural antimicrobials represent a safe, effective, and environmentally friendly technology to achieve this goal. Antimicrobial edible coating matrices based on complex polysaccharides, proteins, lipids, or their derivatives have been successfully developed. This chapter will discuss the development, effectiveness, and advantages of antibacterial edible coatings formulated with an array of natural antimicrobials for controlling bacterial contamination and spoilage of meat products, fresh fruits, and vegetables. In addition, the antibacterial mechanism of various ingredients and their effect on the biochemical and physical properties of coating matrix will be discussed.

Keywords: Antimicrobial coatings, food-borne pathogens, food safety, meat and fresh produce.

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