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Although the discovery of antibiotics in the 20th century revolutionized the medical field, it was quickly followed by the emergence of bacterial resistance. Despite the increasing incidence of resistant bacterial pathogens, millions of tons of antibiotics have been manufactured and applied since the discovery of resistant bacterial pathogens (Davies and Davies, 2010). Through the overuse and misuse of antibiotics in the medical, veterinary and agricultural fields, human practices have exerted a significant selection pressure on microbial populations, which has resulted in significant threats to the treatment of human and veterinary disease worldwide. While there is currently global interest in limiting the extensive use of antibiotics in food-producing animals, as they have been linked to a rise in antibiotic-resistant foodborne pathogens (McDermott et al., 2002), ABSTRACT. Protection of the quality of foods such as ground meat, without increased use of antibiotics, is of growing importance. Environmental microbes such as bacteria and yeast are introduced into meat during butchering and processing. Due to the increased surface area of ground meat, the microbial load is higher than in cuts of meat. The presence of non-pathogenic environmental microbes contributes to meat spoilage, including formation of potentially harmful breakdown products. Addition of antibiotics is undesired in light of the increasing microbial resistance linked to their use, and the associated implications for human and veterinary health, and cost-efficient, natural methods for reducing microbial growth prior to delivery to consumers is needed. This study examined the effects of whole dried apple peel powder (DAPP) on microbial growth during cold storage of ground meat, and tested effects on carcinogen levels after grilling. Microbial growth during cold storage, mimicking shelf-life duration, in three types of ground meat (beef, pork, turkey) was tested by kneading DAPP into the ground meat, allowing 10 days cold storage, followed by testing of aerobic, coliform and yeast colony forming units. The neurotoxin norharman in beef patties after grilling was tested by LC-MS/ MS. DAPP mixed into ground meat reduced microbial growth during cold storage. DAPP applied to meat patties in a marinade prior to grilling significantly reduced norharman levels (P < 0.05). The results show promise for DAPP as a natural food additive to increase food quality during storage and cooking. Received: 21 November 2015 Revised: 9 March 2016 Accepted: 20 May 2016

journal of animal and feed sciences

Dried apple peel powder decreases microbial expansion during storage of beef, pork and turkey, and protects against carcinogen production during heat processing of ground beef