Inhibition of Staphylococcus Aureus in Hamburger Using Chitosan Film Containing the Nanoemulsion of Trachyspermum Ammi and Bunium Persicum Essential Oils

Document Type : Research Paper

Authors

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

2 2 Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran. Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.

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

Abstract

Introduction: Antimicrobial agents such as essential oils have wide applications, and their use in edible films has been reported to enhance the shelf life of meat and its products. The present study aimed to assess the effects of chitosan films on the inhibition of Staphylococcus aureus in hamburger samples in storage conditions (temperature: 4±1°C). Methods: The prepared films contained 0.8% nanoemulsion of Bunium persicum essential oil (NBPEO) and 1.6% nanoemulsion of Trachyspermum ammi essential oil (NTEO). The hamburger samples were inoculated with S. aureus and divided into several groups, including control (no film), chitosan with 7.5% cellulose nanofiber (Ch-CNF), chitosan with 7.5% cellulose nanofiber, 0.8% NBPEO, and 1.6% NTEO (Ch-CNF-NEO). The samples were preserved in storage conditions (temperature: 4°C), and bacterial count was carried out on days 0, 3, 6, 9, and 12. Data analysis was performed using Bonferroni post-hoc test and repeated measures ANOVA. Results: According to the results, S. aureus count significantly decreased in the treatment groups compared to the control samples. In addition, the maximum reduction rate was observed in the Ch-CNF-NEO treatment (1.41 log CFU/g) compared to the control samples. Conclution: According to the results, it is offered that nanocomposite film of chitosan with nanoemulsion of essential oils practically be applied in hamburger to enhance its safety against S. aureus.

Keywords

References

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History

  • Receive Date: 10 November 2019
  • Revise Date: 03 May 2020
  • Accept Date: 04 May 2020

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