AimsThe objective of the study was to investigate the antimicrobial potential of a new SAM((R)) polymer poly(TBAMS) as packaging material for meat products. Methods and ResultsThe influence of temperature, time and product factors on the antimicrobial activity of poly(TBAMS) against different bacteria was determined using a modified test method based on the Japanese Industrial Standard 2801:2000. Results showed a significant reduction in bacterial counts on poly(TBAMS) compared with the reference material of several meat-specific micro-organisms after 24h at 7 degrees C. Bacterial counts of Staphylococcus aureus, Listeria monocytogenes, Lactobacillus spp., Brochothrix thermosphacta and Escherichia coli were reduced by >40log(10)units. Pseudomonas fluorescens was less sensitive to poly(TBAMS) within 24h between 2 and 7 degrees C. Prolonging the storage time to 48h, however, resulted in an increased reduction rate. Furthermore, antimicrobial activity was also observed if meat components in the form of meat extract, meat juice or bovine serum albumin protein were present. Antimicrobial activity was also achieved if inoculated with mixed cultures. ConclusionsPoly(TBAMS) showed antimicrobial properties under conditions typical for meat supply chains. Significance and Impact of the StudyPoly(TBAMS) bears a high potential to increase safety and shelf life of meat products.