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
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).
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.
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.
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.
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