Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 334, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2020.108838
Keywords
Antimicrobial; Chitosan coating; ZnO nanoparticles; E. coli O157:H7; White brined cheese
Categories
Funding
- Deanship of Scientific Research at Jordan University of Science and Technology [324/2016]
Ask authors/readers for more resources
White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including E. coli O157:H7. The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10 or 37 degrees C using broth dilution; ii) to address the post-process contamination of white brined cheese with E. coli O157:H7 by using chitosan coating with or without ZnO nanoparticles during storage for 28 d at 4 and 10 degrees C; and iii) to study the physicochemical characteristics of chitosan coating containing ZnO nanoparticles. ZnO nanoparticles at 0.0125% inhibited the growth of three E. coli O157:H7 strains at both 37 and 10 degrees C. The chitosan coating with or without ZnO nanoparticles significantly reduced the initial numbers of E. coli O157:H7 in white brined cheese by 2.5 and 2.8 log CFU/g, respectively, when stored at 4 degrees C or by 1.9 and 2.1 log CFU/g, respectively, when stored at 10 degrees C. The chitosan-ZnO nanoparticle coating was not significantly different (p > 0.05) but was slightly better than chitosan alone as an active, smart packaging material in food applications.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available