Pomegranate peel extract may help reduce the risk of Salmonella in chicken meat

Pomegranate peels, which are seen as food waste, may offer a new application area for reducing Salmonella bacteria in chicken meat. In the study conducted, pomegranate peel extract was tested in a chicken meat model along with nisin, which is used as a natural preservative.

In the study, chicken meat samples that were intentionally infected with Salmonella were treated with different ratios of pomegranate peel extract and nisin. Measurements taken during frozen storage revealed that the number of bacteria decreased significantly more in the groups containing pomegranate peel extract compared to the group using only nisin.

The lowest Salmonella level was observed in the group using 2% pomegranate peel extract along with nisin. The research also indicated that pomegranate peel extract could contribute to preserving product quality by reducing oxidation in meat products.

The richness of pomegranate peels in phenolic compounds and antioxidants makes it possible to evaluate this by-product in terms of food safety and shelf life. Thus, the study draws attention to both the transformation of food waste into a value-added product and the development of natural preservative options.

Researchers state that broader studies and sensory evaluations are necessary for the method to be applicable under real industrial conditions. The study was published in Food and Bioprocess Technology.

Article access link:
https://doi.org/10.1007/s11947-026-04404-z