What is the best means of inhibiting the growth of microorganisms in fresh meat?

Inhibiting the growth of microorganisms in fresh meat is critical for food safety and quality. Adequate refrigeration and cleanliness play a pivotal role in this process. Refrigeration slows down the metabolic processes of microorganisms, reducing their growth rate significantly. By storing meat at temperatures below 40°F (4°C), the conditions become unfavorable for pathogens and spoilage organisms, thereby extending the shelf life and maintaining the safety of the product.

Moreover, cleanliness is essential to prevent cross-contamination from surfaces, equipment, or handlers who might introduce harmful bacteria to the meat. This dual approach of maintaining proper temperatures and ensuring hygiene minimizes the risks associated with foodborne illnesses and keeps the meat fresh.

In comparison, the topical use of hypochlorite solutions may not be effective for internal contamination in fresh meat and can leave harmful residues. Exposure to ultraviolet light can also be limited in its penetration ability and is not a common method for preserving fresh meat in commercial settings or home kitchens. While chemical preservatives can extend the shelf life of meat, they are not a primary or best practice for fresh meat, which ideally should be preserved through refrigeration and proper hygiene practices.