Enhancing food safety in meat and meat products: The combined antimicrobial and antioxidant effects of mo-ringa, ginger, and olive against eskape pathogens

• Hazal Cobur ^[1] ; Serhat Al ^[1] ; Gaspar Ros Berruezo ^[2]
  1. [1] Erciyes University

     Erciyes University

     Turquía

     
  2. [2] Universidad de Murcia

     Universidad de Murcia

     Murcia, España

     
• Localización: Anales de veterinaria de Murcia, ISSN 0213-5434, ISSN-e 1989-1784, Nº. 39, 2025
• Idioma: inglés
• Títulos paralelos:
  • Mejora de la seguridad alimentaria en la carne y los productos cárnicos: Los efectos antimicrobianos y antioxidantes combinados de la moringa, el jengibre y la oliva contra los patógenos de escape
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• Resumen
  • español

    La contaminación alimentaria continúa siendo un problema crítico de salud pública a nivel mundial, im-pactando significativamente tanto a la industria alimentaria como a los consumidores. Aunque se han utilizado aditivos sintéticos para enfrentar este desafío, sus efectos perjudiciales potenciales sobre la salud humana y la creciente preferencia de los consumidores por eliminar o sustituir estos compuestos por alternativas naturales, han llevado a un interés creciente entre los investigadores en identificar alternativas naturales y seguras que mejoren la seguridad alimentaria y la salud pública.En este contexto, la moringa, el jengibre y el olivo han emergido como opciones prominentes debido a sus perfiles de seguridad naturales y su potencial como suplementos alimenticios. Estas plantas se destacan

  • English

    Food-borne pathogens remain a critical global public health issue, significantly impacting both the food industry and consumers. While synthetic additives have been employed to address this challenge, their potential side effects on human health, along with a growing consumer preference for their elimination or replacement with natural alternatives, have spurred increased interest among researchers in identifying safe, natural options that enhance food safety and public health.In this context, moringa, ginger, and olive have emerged as prominent options due to their natural safety profiles and potential as food supplements. These plants are particularly notable for their antimicrobial, an-tioxidant, and anti-inflammatory properties, especially against ESKAPE pathogens, a group of six species (Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomo-nas aeruginosa, and Enterobacter spp.). These pathogens are recognised for their multidrug resistance and virulence ability, posing a significant threat in hospital settings as the primary causative agents of Healthcare Associated Infections (HAIs).Furthermore, independent studies have highlighted the anticancer properties of these plants. However, des-pite the extensive biological activities attributed to moringa, ginger, and olive, a significant gap exists in the literature regarding their combined effects on food safety, particularly concerning meat products. This review aims to underscore the importance of these three plants and extracts in enhancing food safety, with a specific focus on their potential application in the meat industry