Evaluation of zinc oxide nanocomposite with <i>Aloe vera</i> gel for packaging of chicken fillet against <i>Salmonella typhi</i> and <i>Salmonella para typhi</i> A

Abstract The growing demand for high food quality has been encouraging researchers in the industry to apply biodegradable nanocomposites, which provide new opportunities and challenges advance of nanomaterials industry. objective this study was estimate antibacterial activity cytotoxicity effects zinc oxide nanocomposite/zeolite (c/Zeo) with Aloe vera gel (AG) its effect on shelf life chicken meat. ZnONPs/Zeo assessed using X‐ray fluorescence (XRF) field emission scanning electron microscopy (FE‐SEM) analyses. by MTT assay. Then, minimum inhibitory concentrations (MIC) bactericidal concentration (MBC) ZnONPs/Zeo‐AG against Salmonella typhi para A were investigated. Also, preservative nanocomposites fillets evaluated. results showed that these have least effect, resulting good biocompatibility host. MIC MBC values lower than S. paratyphi A. Both caused a significant decrease bacterial count fillets. So, spraying meat, number bacteria presented sharper decline as compared control group, an approximately 3.3 3‐log 10 reduction over 48 h treatment samples, respectively. In conclusion, antimicrobial packaging ZnONPs containing is beneficial solution preserving improving quality, safety, fresh meat products.