Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load
الموضوعات :
M. Abbasi
1
(
M. Sc. Graduated of Food Science and Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran.
)
H. Ahari
2
(
Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
)
M. Tabari
3
(
Assistant Professor of the Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
)
الکلمات المفتاحية: Nanoparticle Cover, Polyethylene and Polyamide Cov, Reducing Microbial Load,
ملخص المقالة :
In order to measure the effect of antibacterial nano-covers, the direct contact of covers with meat products mixture was used as a control. Samples were contaminated with standard strains of gram-negative Escherichia coli and gram-positive bacteria Staphylococcus aureus. The samples were compared at specified times (0, 24, 48, and 72 hours). Despite the samples had large number of Staphylococcus aureus, except for one case, the confirmatory tests were found no other positive Staphylococcus aureus coagulase bacteria. This absence, despite the manual infection of two sections out of seven, raised the possibility that the domination of Escherichia coli bacteria prevented the growth of Staphylococcus aureus bacteria in the broth. The hypothesis was tested using a standard method (spot-on-lawn method), and no growth of positive staphylococci coagulase was observed on the Escherichia coli plate. However, the control plates, became turbid due to the growth of bacteria. Lack of growth can be attributed to the use of unsuitable bacteria.
Anon. (not dated). The method of searching and counting Staphylococcus aureus coagulase positive according to the National Standard 6806-1
Anon. (not dated). Escherichia coli search and counting method by estimating the highest possible probability (MPN : most probable number) according to national standard 2946.
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