Predictive microbiology study of Salmonella spp. in chicken meat packaged with active antimicrobial packaging systems
DOI:
https://doi.org/10.18265/2447-9187a2026id9598Keywords:
controlled release, essential oils, food safety, microbial kinetics, plant extractsAbstract
Contamination of chicken meat by Salmonella spp. remains a major challenge for food safety and shelf-life preservation. In the present study, an exploratory quantitative analysis based on literature-derived datasets was conducted to investigate the application of essential oils and natural extracts incorporated into antimicrobial packaging systems for controlling Salmonella spp in chicken meat. In addition, an exploratory bibliometric visualization using VosViewer was performed to contextualize thematic relationships associated with essential oils, food packaging, and antimicrobial technologies. Experimental microbial kinetic datasets obtained from published studies were fitted using predictive microbiology models, including the Baranyi-Roberts model for microbial growth, the Geeraerd-Herremans-Van Impe model for microbial inactivation, and the Paganini and coworkers model for the Phoenix phenomenon. The fitted models adequately described microbial growth, inactivation, and regrowth behaviors under different antimicrobial treatments and storage conditions. Overall, packaging systems containing encapsulated or nanoencapsulated compounds tended to promote more sustained antimicrobial effects compared with non-encapsulated formulations, suggesting that controlled-release mechanisms may significantly influence microbial kinetic behavior during refrigerated storage. The bibliometric visualization indicated increasing scientific interest in active packaging, encapsulation, nanocomposites and controlled-release systems, whereas predictive microbiology approaches remain underrepresented in this research field. Despite the exploratory nature of the literature search and the heterogeneity among experimental conditions, the results demonstrate that secondary quantitative analysis combined with predictive microbiology tools can provide relevant insights into the microbial dynamics of Salmonella spp. in packaged chicken meat. The integration of antimicrobial packaging technologies with mathematical modeling approaches may contribute to the development of more effective food preservation strategies and improved microbiological safety in poultry products.
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