Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing
challenge, with the driver to minimize chemical additives and their residues in the food
processing chain. High-value fresh protein products such as poultry meat are very
susceptible to spoilage due to oxidation and bacterial contamination. The combination of
non-thermal processing interventions with nature-based alternatives is emerging as a useful
tool for potential adoption for safe poultry meat products. Natural compounds are produced …

… This review presents the application of natural compounds along with emerging non-thermal
technologies to address risks in fresh poultry meat. … Synergistic inactivation of
microorganisms using non-thermal technology with natural compounds can be a promising
way to increase the safety of poultry products while diminishing undesirable effects on some
food characteristics. This review summarizes the key risks and published findings where non-thermal
technologies have been combined with natural compounds and comments on the effects on …