Effect of alginate coatings containing Zataria Multiflora Boiss essential oil in forms of coarse emulsion and Nano-emulsion on inoculated Escherichia coli O157:H7 in beef fillets

Authors

  • Mohammad Azizzadeh Department of Clinical Sciences. Faculty of Veterinary Medicine. Ferdowsi University Of Mashhad, Mashhad, Iran
  • Mohammad Hashemi Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
  • Saeid Khanzadi Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
  • Seyed Hamid Alavi Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract:

The present study was carried out to compare the inhibitory effect of alginate coatings containing Zataria Multiflora Boiss essential oil (ZMEO) in two forms of coarse emulsion and Nano-emulsion on the growth of inoculated Escherichia coli O157:H7in beef fillet during 16 days of refrigeration (4 C °). Accordingly, alginate solutions (3%) with different concentrations of ZMEO (0.25%, 0.5% and 1%) were prepared and coarse emulsion and Nano-emulsion forms were then prepared. Beef fillets after being inoculated by Escherichia coli O157:H7 (1.5×105 log CFU/g) were immersed in different alginate treatments and bacterial count was performed during refrigeration on days: 0, 4, 8, 12 and 16.Results indicated that alginate coating containing ZMEO in both forms (coarse/Nano-emulsion) is a proper candidate to control E. coli O157:H7   at 4 C °; however higher antibacterial effect (P <0.05) was observed in samples treated by Nano-emulsion form than coarse emulsion when they were compared to control. The lowest bacterial growth was observed in samples coated with alginate Nano-emulsion containing 1% ZMEO (5.3 ± 0.24 log CFU/g) at the end of storage.  Accordingly, applying alginate coatings containing ZMEO particularly in the form of Nano-emulsion, can effectively decrease the growth of E. coli O157:H7 during storage; therefore, It is natural additive which can be chosen to be applied in food industry specially meat industry.

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Journal title

volume 8  issue 2

pages  90- 96

publication date 2020-04-01

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