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Volume 5, Issue 1 (3-2019)
jhehp 2019, 5(1): 21-25 |
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Raji F, Khanzadi S, Hashemi M, Azizzadeh M. Effect of Chitosan Coating Nano-emulsion Containing Zataria multiflora and Bunium persicum Essential Oils on Escherichia Coli O157:H7 in Vacuum-packed Rainbow Trout Fillet. jhehp 2019; 5 (1) :21-25
URL: http://jhehp.zums.ac.ir/article-1-205-en.html
URL: http://jhehp.zums.ac.ir/article-1-205-en.html
1- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
2- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
2- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Clinical Science, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
Abstract: (12098 Views)
Background: Active antimicrobial packaging is a novel method for increasing the safety and shelf life of food products. The present study aimed to investigate the inhibitory effects of chitosan coating nano-emulsion incorporated with Zataria multiflora and Bunium persicum essential oils at the concentrations of 0.5% and 1%, respectively on E. coli O157:H7 in vacuum-packed fish samples during 12 days of refrigeration.
Methods: The samples were divided into various groups, including control (no coating), 2% chitosan, 2% chitosan nano-emulsion, and chitosan coating nano-emulsion containing Zataria multiflora and Bunium persicum essential oils at the concentrations of 0.5% and 1%, respectively. The samples were vacuum-packed and stored at refrigeration temperature, and bacterial counting was performed on days zero, one, two, four, six, eight, and 12.
Results: The mean bacterial count had a significant difference between the study groups during 12 days of storage (P < 0.001). The most significant inhibitory effect on the growth of E. coli O157:H7 was observed with nano-emulsion of chitosan containing 1% of Bunium persicum.
Conclusion: According to the results, using the nano-emulsion of chitosan coating with essential oils could effectively decrease the growth of E. coli O157:H7 in food products, especially fish.in food especially fish.
Methods: The samples were divided into various groups, including control (no coating), 2% chitosan, 2% chitosan nano-emulsion, and chitosan coating nano-emulsion containing Zataria multiflora and Bunium persicum essential oils at the concentrations of 0.5% and 1%, respectively. The samples were vacuum-packed and stored at refrigeration temperature, and bacterial counting was performed on days zero, one, two, four, six, eight, and 12.
Results: The mean bacterial count had a significant difference between the study groups during 12 days of storage (P < 0.001). The most significant inhibitory effect on the growth of E. coli O157:H7 was observed with nano-emulsion of chitosan containing 1% of Bunium persicum.
Conclusion: According to the results, using the nano-emulsion of chitosan coating with essential oils could effectively decrease the growth of E. coli O157:H7 in food products, especially fish.in food especially fish.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2019/02/25 | Accepted: 2019/04/22 | Published: 2019/03/21
Received: 2019/02/25 | Accepted: 2019/04/22 | Published: 2019/03/21
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