Journal for Veterinary Medicine, Biotechnology and Biosafety

Volume 12, Issue 3, September 2026, Pages 29–36

ISSN 2411-3174 (print version) ISSN 2411-0388 (online version)

THE EFFECT OF INNOVATIVE STORAGE METHODS ON THE MICROBIOLOGICAL SAFETY INDICATORS OF RAW MATERIALS OF ANIMAL ORIGIN

Binkevych V. Ya. 1, Farionik T. V. 2, Kolechko A. V. 2

1 Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv, Ukraine, e-mail: binkevych_volodymyr@ukr.net

2 Vinnytsia National Agrarian University, Vinnytsia, Ukraine

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Citation for print version: Binkevych, V. Ya., Farionik, T. V. and Kolechko, A. V. (2026) ‘The effect of innovative storage methods on the microbiological safety indicators of raw materials of animal origin’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 12(3), pp. 29–36.

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Citation for online version: Binkevych, V. Ya., Farionik, T. V. and Kolechko, A. V. (2026) ‘The effect of innovative storage methods on the microbiological safety indicators of raw materials of animal origin’, Journal for Veterinary Medicine, Biotechnology and Biosafety, 12(3), pp. 29–36. DOI: 10.36016/JVMBBS-2026-12-3-4.

Summary. This article summarizes current scientific data on the impact of innovative storage methods on the microbiological safety indicators of raw materials of animal origin. The relevance of this topic stems from the fact that raw meat materials and their primary-processing products are among the most microbiologically vulnerable objects in food production due to their high moisture and nutrient content, as well as conditions that favor the growth of spoilage microflora, sanitary indicators, and potentially pathogenic microorganisms. The study aims to determine the impact of innovative storage methods on the microbiological safety of raw animal products. The research materials consisted of domestic and foreign scientific publications examining the impact of temperature conditions, cold chain stability, modified gas atmospheres, vacuum and active packaging, food coatings, and combined barrier technologies on the microbiological condition of meat. The study employed bibliographic, analytical, comparative, and generalization methods. The analysis revealed that traditional cold storage only slows the growth of microorganisms. It does not eliminate the risk of hazardous microorganisms proliferating. The article shows that breaking the cold chain leads to a deterioration of the microbiological characteristics of raw materials and reduces their safe storage life. Conversely, the use of modified gas atmospheres, active packaging, and edible coatings provides more effective inhibition of microbial growth. These methods also reduce surface contamination of raw materials and extend their microbiological stability period. The most pronounced antimicrobial effect was observed with combined technologies integrating temperature control and antimicrobial packaging or preservation agents. The article presents a comparative analysis of the shelf life of raw meat across preservation and packaging methods, demonstrating the advantages of innovative combined methods over isolated refrigerated storage. Therefore, innovative storage methods should be viewed as an effective means of managing the microbiological safety of raw materials of animal origin. Their effectiveness is determined not only by the choice of technology but also by adapting the storage method to the type of raw material, the initial microbial load, and the storage conditions. The practical significance of this work lies in the synthesis of approaches to improve technologies for the safe storage of raw meat and to minimize microbiological risks in food production

Keywords: meat products, microorganisms, cutting-edge technologies, safe storage

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