Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load

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ABBASI M.; AHARI H.; TABARI M.

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Paper Information

Journal: Journal of Food Biosciences and Technology Year:2020 | Volume:10 | Issue:1 Page(s): 87-102

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Title

Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load

Author(s)

ABBASI M. | AHARI H. | TABARI M. | Issue Writer Certificate

Keywords

Nanoparticle Cover

Polyethylene and Polyamide Covers

Reducing Microbial Load

Abstract

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.

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APA: Copy

ABBASI, M., AHARI, H., & TABARI, M.. (2020). Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 10(1), 87-102. SID. https://sid.ir/paper/736993/en

Vancouver: Copy

ABBASI M., AHARI H., TABARI M.. Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2020;10(1):87-102. Available from: https://sid.ir/paper/736993/en

IEEE: Copy

M. ABBASI, H. AHARI, and M. TABARI, “Comparative Study of Polyethylene and Polyamide Packaging Containing Silver Nanoparticles in Reduction of Meat Products (Mince Meat) Microbial Load,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 10, no. 1, pp. 87–102, 2020, [Online]. Available: https://sid.ir/paper/736993/en

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