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Volume 6, Issue 1 (3-2020)
jhehp 2020, 6(1): 30-34 |
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Soltaninezhad B, Khanzadi S, Hashemi M, Azizzadeh M. The Inhibition of Escherichia coli O157:H7 Inoculated in Hamburger Using a Chitosan/Cellulose Nanofiber Film Containing the Nanoemulsion of Trachyspermum ammi and Bunium persicum Essential Oils. jhehp 2020; 6 (1) :30-34
URL: http://jhehp.zums.ac.ir/article-1-280-en.html
URL: http://jhehp.zums.ac.ir/article-1-280-en.html
1- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, 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, 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, Mashhad, Iran.
Abstract: (9605 Views)
Background: Antimicrobial compounds have numerous applications, and essential oils could be used in edible films to enhance the food shelf life. This study aimed to assess the inhibitory effects of a chitosan/cellulose nanofiber (CNF) film containing the nanoemulsions of Bunium persicum essential oil (NBPEO) and Trachyspermum ammi essential oil (NTEO) on Escherichia coli O157:H7 inoculated in hamburger during storage (4°C).
Methods: After inoculation, the hamburger samples were classified into three treatment groups of, control, chitosan containing 7.5% CNF (Ch-CNF), and chitosan containing 7.5% CNF enriched with 1.6% NTEO and 0.8% NBPEO (Ch-CNF-NEO). The samples were preserved at the temperature of 4°C, and the bacterial counts were determined on days zero, three, six, nine, and 12. Data analysis was performed using Bonferroni post-hoc test and repeated measures ANOVA.
Results: The mean E.coli O157:H7 count significantly decreased in the treatments groups compared to the control group. In addition the Ch-CNF-NEO film exerted the most significant inhibitory effects on the growth of E. coli O157: H7 in the hamburger samples.
Conclusion: According to the results, the Ch-CNF-NEO film could effectively reduce the growth of E. coli O157:H7 in hamburger. Therefore, Ch-CNF-NEO film could be used to effectively increase the safety of meat products against E. coli O157: H7.
Methods: After inoculation, the hamburger samples were classified into three treatment groups of, control, chitosan containing 7.5% CNF (Ch-CNF), and chitosan containing 7.5% CNF enriched with 1.6% NTEO and 0.8% NBPEO (Ch-CNF-NEO). The samples were preserved at the temperature of 4°C, and the bacterial counts were determined on days zero, three, six, nine, and 12. Data analysis was performed using Bonferroni post-hoc test and repeated measures ANOVA.
Results: The mean E.coli O157:H7 count significantly decreased in the treatments groups compared to the control group. In addition the Ch-CNF-NEO film exerted the most significant inhibitory effects on the growth of E. coli O157: H7 in the hamburger samples.
Conclusion: According to the results, the Ch-CNF-NEO film could effectively reduce the growth of E. coli O157:H7 in hamburger. Therefore, Ch-CNF-NEO film could be used to effectively increase the safety of meat products against E. coli O157: H7.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2019/11/12 | Accepted: 2020/01/6 | Published: 2020/04/8
Received: 2019/11/12 | Accepted: 2020/01/6 | Published: 2020/04/8
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