Inhibitory Effect of Nano-gel/Emulsion of Chitosan Coating Incorporated with Ziziphora Clinopodioides Essential Oil and Nisin on Escherichia Coli O157:H7 Inoculated in Beef at Cold Storage Condition

Document Type : Research Paper

Authors

1 Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.

2 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

3 Department of Clinical Sciences. Faculty of Veterinary Medicine. Ferdowsi University Of Mashhad, Mashhad, Iran

Abstract

Introduction: This study was conducted to evaluate the influence of chitosan Nano-gel/emulsion coating functionalized by Ziziphora clinopodioides essential oil (ZCEO) and nisin on growth inhibition of Escherichia coli O157: H7 inoculated in beef samples during 16 days in cold storage condition (4˚C). Methods: Beef sample was divided into six groups after inoculation of E. coli O157:H7. Treatments including control (no coating), chitosan 2%, sonicated chitosan 2%, Nano-emulsion of chitosan coating containing ZCEO (0.5%), Nano-gel of chitosan coating containing nisin (200 IU/g), Nano-emulsion of chitosan coating containingZCEO (0.5%) and nisin (200 IU/g) were stored at refrigeration temperature and bacterial count were performed on days: 0, 1, 2, 4, 8, 12 and 16. Data were analyzed using repeated measure ANOVA and Bonferroni post hoc tests. Results: Result indicated a significant reduction in E. coli O157:H7 count in all treatments when compared to control group and the highest inhibitory activity was observed in chitosan Nano-emulsion coating containing ZCEO (0.5%) and nisin (200 IU/g). Conclusion: Accordingly, it is suggested that chitosan Nano-emulsion coating with ZCEO and nisinpractically be applied in beef to increase its safety against pathogenic bacteria especially E. coli O157: H7.

Keywords

References

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Journal of Nutrition,Fasting and Health
Volume 7, Issue 2
June 2019
Pages 103-109

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History

  • Receive Date: 30 April 2019
  • Accept Date: 29 May 2019

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