Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat
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ISBN/EAN:
9783656946304
Scientific Study from the year 2015 in the subject Health - Nutritional Science, , course: Meat Hygiene, language: English, abstract: The purpose of this study was investigation of the effect of zinc oxide nanoparticles (Zn O NPs) on Listeria monocytogenes in Ready-to-eat meat products, to introduce a new, cheap, safe and fast way of food preservation. This work was performed on 240 Random Samples of RTE meat products (Frankfurter, Salami, Basterma & Luncheon) ( 60 sample of each product ). There was a significant increase in Listeria monocytogenes CFU/g in the 1st control group of each product which was not treated by any concentration of Zn O NPs, while in the 2nd group of each product which was treated with 60 ppm of Zn O NPs, there was some inhibition of CFU/g , and in the 3rd group of each product which was treated with 90 ppm of Zn O NPs, there was a significant inhibition which is matching with the highest concentration of Zn O NPs used in this study .
| Autor: | Mohamed Etman et al. |
|---|---|
| EAN: | 9783656946304 |
| eBook Format: | |
| Sprache: | Englisch |
| Produktart: | eBook |
| Veröffentlichungsdatum: | 21.04.2015 |
| Kategorie: | |
| Schlagworte: | effect listeria meat monocytogenes nanoparticles oxide ready-to-eat zinc |
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