Update on the use and abuse of preservatives in meat products

Brazil is a leading global producer of meat and meat products. Consequently, its domestic meat production significantly influences local and international markets. This study provides an update on the current scenario regarding the use of preservatives in meat products produced in the south, southeast, central-west, and northeast regions of Brazil. In phase I of the study, the producers (N = 41) were asked about the type and concentration of the preservatives used in their products. In phase II, the efficacy of these preservatives was tested in vitro against the microbiota isolated from the products (N = 101). The durability of the meat products was also predictively determined to evaluate the efficacy of the preservatives in situ. . Only 15% of producers use an optimized concentration of preservatives in their meat products. Conversely, over 60% use ineffective preservative concentrations. Principal component analysis revealed that preservatives can extend the durability of meat products at concentrations sufficient to inhibit microbial growth, demonstrated in vitro. . Additionally, the use of a broadspectrum preservative without concentration optimization modestly affecting the durability of meat products beyond to resulting in abusive use of the preservative.