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Volume 9, Issue 4 (11-2023)
jhehp 2023, 9(4): 229-234 |
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Nazari Yazdi A, Khanzadi S, Hashemi M, Azizzadeh M, Mollaei F. The Antimicrobial Effects of Alginate Coating Containing Solid Lipid Nanoparticles of Peppermint Essential Oil against Escherichia coli O157: H7 and Salmonella Typhimurium Inoculated on Beef Fillet. jhehp 2023; 9 (4) :229-234
URL: http://jhehp.zums.ac.ir/article-1-591-en.html
URL: http://jhehp.zums.ac.ir/article-1-591-en.html
Atefeh Nazari Yazdi1 
, Saeid Khanzadi *1 , Mohammad Hashemi2 , Mohammad Azizzadeh3 , Fatemeh Mollaei1
, Saeid Khanzadi *1 , Mohammad Hashemi2 , Mohammad Azizzadeh3 , Fatemeh Mollaei1
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; Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
2- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran; Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
3- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract: (1054 Views)
Background: The current study aimed to evaluate the effect of an alginate coating containing peppermint essential oil (PEO) and solid lipid nanoparticles (SLNs) against Salmonella Typhimurium and Escherichia coli O157: H7 inoculated on beef fillets and subsequently stored at a temperature of 4 ± 1 °C for 12 days.
Methods: 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 E. coli O157: H7 and S. Typhimurium during refrigerated storage.
Results: 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.
Conclusion: 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 E. coli O157: H7 and S. Typhimurium.
Methods: 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 E. coli O157: H7 and S. Typhimurium during refrigerated storage.
Results: 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.
Conclusion: 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 E. coli O157: H7 and S. Typhimurium.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2023/09/17 | Accepted: 2023/11/16 | Published: 2023/11/22
Received: 2023/09/17 | Accepted: 2023/11/16 | Published: 2023/11/22
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