Cashew Nut Shell Liquid as Natural Antimicrobial Preservative for Beef: Characterization, Formulation, Efficacy and Application

Food spoilage caused by microbial contamination has remained a major challenge in meat preservation, especially in regions with limited refrigeration infrastructure. The potential of cashew nut shell liquid (CNSL) as a natural antimicrobial preservative for beef, which is culturally significant and a highly consumed meat product worldwide, was investigated. The CNSL was extracted using ethanol and characterized by Gas Chromatography-Mass Spectrometry (GC-MS) and Fourier-Transform Infrared Spectroscopy (FTIR). Results revealed a high abundance of phenolic lipids, cresols, cardanol and resorcinol derivatives, with active O-H and C-O functional groups. The antimicrobial efficacy against Pseudomonas, Clostridium spp. and Proteus spp., which are major bacteria implicated in meat spoilage, was assayed by applying different concentrations (0.5%, 1.0% and 2.0%) of CNSL to the meat samples and evaluating microbial loads over a 14-day storage period. Results indicate a significant reduction in total viable counts and pathogenic bacteria, with optimal preservation observed at 2.0% CNSL. The study demonstrates that CNSL exhibits potential to act as an effective natural preservative and sets the foundation for its application in sustainable meat preservation strategies.