Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load
الموضوعات :M. Abbasi 1 , H. Ahari 2 , M. Tabari 3
1 - M. Sc. Graduated of Food Science and Technology, Islamic Azad University, North Tehran Branch, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
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.
Appendini, P. & Hotchkiss, J. H. (2002) Review of antimicrobial food packaging. Innovative Food Science & Emerging Technologies, 3, 113-126.
Azeredo, H. M. C. D. (2009) Nanocomposites for food packaging applications. Food Research International, 42, 1240-1253.
Azlin-Hasim, S., Cruz-Romero, M. C., Cummins, E., Kerry, J. P. & Morris, M. A. (2016) The potential use of a layer-by-layer strategy to develop LDPE antimicrobial films coated with silver nanoparticles for packaging applications. Journal of Colloid and Interface Science, 461, 239-248.
Cowan, M.M., Abshire, K.Z., Houk, S.L. & Evans, S.M. (2003) Antimicrobial efficacy of a silver-zeolite matrix coating on stainless steel. Journal of Industrial Microbiology and Biotechnology, 30, 102-106.
Deus, D., Kehrenberg, C., Schaudien, D., Klein, G. & Krischek, C. (2016) Effect of a nano-silver coating on the quality of fresh turkey meat during storage after modified atmosphere or vacuum packaging. Poult Sci.
Duncan, T.V. (2011) Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors. Journal of Colloid and Interface Science, 363, 1-24.
El-Wakil, N.A., Hassan, E.A., Abou-Zeid, R.E. & Dufresne, A. (2015) Development of wheat gluten/nanocellulose/titanium dioxide nanocomposites for active food packaging. Carbohydr Polym, 124, 337-346.
Foroughi, S., Moghaddam, A. & Ahari, H. (2011) Evaluate the shelf-life of food products with nano-coating technology. Army University of Medical Sciences, Iran, 9, 81-86.
Haghighi-Manesh, S. & Azizi, M.H. (2017) Active packaging systems with emphasis on its applications in dairy products. Journal of Food Process Engineering, e12542-n/a.
Hosseini, R., Ahari, H., Mahasti, P. & Paidari, S. (2017) Measuring the migration of silver from silver nanocomposite polyethylene packaging based on (TiO2) into Penaeus semisulcatus using titration comparison with migration methods. Fisheries Science, 1-11.
Iacobucci, G. (2015) Labour promises healthier food for children and standardised tobacco packaging. BMJ, 350, h268.
Llana-Ruiz-Cabello, M., Pichardo, S., Maisanaba, S., Puerto, M., Prieto, A.I., Gutierrez-Praena, D., Jos, A. & Camean, A.M. (2015) In vitro toxicological evaluation of essential oils and their main compounds used in active food packaging: A review. Food Chem Toxicol, 81, 9-27.
Patiño, J.H., Henríquez, L.E., Restrepo, D., Mendoza, M.P., Lantero, M.I. & García, M.A. (2014) Evaluation of polyamide composite casings with silver–zinc crystals for sausages packaging. Food Packaging and Shelf Life, 1, 3-9.
Quintavalla, S. & Vicini, L. (2002) Antimicrobial food packaging in meat industry. Meat Science, 62, 373-380.
Silvestre, C., Duraccio, D. & Cimmino, S. (2011) Food packaging based on polymer nanomaterials. Progress in Polymer Science, 36, 1766-1782.
Wang, X., Yang, L., Jin, X. & Zhang, L. (2014) Electrochemical determination of estrogenic compound bisphenol F in food packaging using carboxyl functionalized multi-walled carbon nanotubes modified glassy carbon electrode. Food Chemistry, 157, 464-469.
Wong, D.E. & Goddard, J.M. (2014) Short communication: Effect of active food packaging materials on fluid milk quality and shelf life. Journal of Dairy Science, 97, 166-172.
