Nanotechnology is an innovative technology for improving food quality and safety.
Aims: The aim of this study was to evaluate the efficacy of hydroxy propyl methyl cellulose
(HPMC) films containing nanoparticles against three foodborne pathogens.
Design of the Study: *This study was designed using two nanoparticles i.e. (Al2O3-NPs and SiO2-
NPs), edible film (HPMC), and three foodborne pathogens i.e. Bacillus cereus, Staphylococcus
aureus, and Salmonella Typhimurium. Both nanoparticles were evaluated against foodborne
pathogens as well applied in chicken fillets.
Place and Duration: All experiments were done in the Food Technology Department, Benha
University, Egypt; Nanomaterial Laboratory, Beni-Suef University, Egypt; and Agricultural
Research Center, Egypt and were done within three months.
Methodology: The preparation of edible films, the antimicrobial activity, mode of antimicrobial
action, challenge study, and scanning electron microscopy had been carried out in different
laboratories. As well the mechanical properties of the HPMC films were evaluated.
Results: The results obtained from this study showed that the nanoparticles (~80 nm) at 80 ppm
were active against Bacillus cereus, Staphylococcus aureus, and Salmonella Typhimurium
compared with 20 and 40 ppm. The HPMC films including Al2O3-NPs were active against B. cereus
than S. aureus and S. typhimurium, while the SiO2-NPs were more effective against S.
typhimurium and B. cereus compared with S. aureus. In challenge studies, HPMC films includingAl2O3-NPs and SiO2-NPs at 80 ppm decreased the viability of the three-foodborne pathogens
associated with chicken fillets stored at 4±1°C for 15 days, as compared with the control sample.
HPMC films incorporated with nanoparticles inhibited the microbial population ~ 2-3 log10 CFU/cm2
over the chicken fillets during storage period.
Conclusion: This work indicated that, HPMC films incorporated with Al2O3-NPs and SiO2-NPs
(~80 nm) at 80 ppm could be reduce the microbiological loads of the refrigerated chicken fillets |
