en Food Safety and Hygiene Food Safety and Hygiene پژوهشي Original Article <div><span style="font-size:14px;"><span style="font-family:Times New Roman;"><span style="line-height:normal"><b>Background:</b> The current study aimed to evaluate the effect of an alginate coating containing </span><span style="line-height:107%">peppermint essential oil</span><span style="line-height:normal">&nbsp;(PEO) and solid lipid nanoparticles (SLNs) against <i>Salmonella</i> Typhimurium and <i>Escherichia coli </i>O157: H7<i> </i>inoculated on beef fillets and subsequently stored at a temperature of<font color="#0782c1"> </font></span><span style="line-height:107%">4 &plusmn; 1 &deg;C&nbsp;</span><span style="line-height:normal">for 12 days.</span><br> <span style="line-height:normal"><b>Methods:</b> Beef fillet samples were divided into four groups: CON group (without any coating solution), ALG group (coated with alginate solution), ALG + PEO group (coated with alginate solution containing 0.1 % (w/v) PEO), and ALG + SLN-PEO group (with alginate solution in combination SLN containing 0.1 % (w/v) PEO). The samples were then analyzed for the presence of inoculated <i>E. coli </i>O157: H7 and <i>S.</i> Typhimurium during refrigerated storage.</span><br> <span style="line-height:normal"><b>Results:</b> The ALG + SLN-PEO coating had a larger impact in controlling the growth of pathogenic bacteria on beef fillets compared to the other treatment groups.</span><br> <b><span lang="EN"><span style="line-height:107%">Conclusion:</span></span></b><span lang="EN"><span style="line-height:107%"> According to the obtained results, the ALG + SLN-PEO coating could potentially be used in the food industry to reduce the risks associated with contamination of beef fillets by <i>E. coli </i>O157: H7 and <i>S. </i>Typhimurium.</span></span></span></span></div> Alginate coating, Peppermint essential oil, Solid lipid nanoparticles, Beef fillet, Antimicrobial properties, 229 234 http://jhehp.zums.ac.ir/browse.php?a_code=A-10-582-2&slc_lang=en&sid=1 Atefeh Nazari Yazdi atefehny0@gmail.com 100319475328460013380 0009-0003-5156-9969 No Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran. Saeid Khanzadi khanzadi@um.ac.ir 100319475328460013381 100319475328460013381 Yes Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran. Mohammad Hashemi hashemimd@mums.ac.ir 100319475328460013382 100319475328460013382 No Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran; Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran. Mohammad Azizzadeh m-azizzadeh@um.ac.ir 100319475328460013383 100319475328460013383 No Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran. Fatemeh Mollaei f.mollaei@hotmail.com 100319475328460013384 0009-0002-1353-5744 No Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.