Food Decontamination Using Nanomaterials

El‐Mashad, Hamed M.

doi:10.15406/mojfpt.2015.01.00011

Cited by 2 publications

(1 citation statement)

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“…Particles which dimensions between 1-100 nanometers (nm) are called nanoparticles. It has been reported that, because of their unique physicochemical features, high surface area, and volume ratio, the nanoparticles have great antibacterial activity in fluid and solid environments (Bharat et al, 2019;El-Mashad, Pan, 2015). Therefore, depending on the improvement of hygiene understanding in the last few decades these nanoparticles have been used in several areas such as biomedical, education, textile, and food industry (Deshmukh, Patil, Mullani, Delekar, 2019).…”

Section: Introductionmentioning

confidence: 99%

Çinko Oksit Nanopartiküllerin (ZnO-NP) Önemli Gıda Kaynaklı Patojenler Üzerine İn Vitro Kontaminasyon Etkisi

Kevenk¹,

Koluman

2021

Etlik Veteriner Mikrobiyoloji Dergisi

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Zinc oxide (ZnO) has been used for many years in the pharmaceutical, cosmetic, paint, textile, and food industries for coating surfaces, absorbing UV rays and due to its antimicrobial properties in nanoscale, it has been identified as an important chemical for decontamination. Zinc can be found in many foods as well and its allowed daily intake for adults has been reported as 8-11 mg. Zinc Oxide Nanoparticles (ZnO-NPs) are generally regarded as safe (GRAS) for it being stable under hard processing conditions. Compared to organic acids, ZnO-NPs have better durability, selectivity, and heat resistance. In the present study, it was aimed to understand the decontamination effect of ZnO-NPs on S. enteritidis, S. typhimurium, S. aureus, L. monocytogenes, and E. coli O157 to develop novel, safe decontamination agents for the food industry. For this purpose, <50 µ ZnO-NPs were added into Tryptic Soy Broth in 20 mMolar final concentration for the understanding of the antimicrobial effect. After inoculation of the pathogens, a counting procedure was performed using the Tryptic Soy Agar by the pour on plate method at 0, 1 st , 2 nd , 4 th , 6 th , 8 th , 12 th , and 24 th hours. As a result, S. enteritidis and S. aureus 3 Log CFU/mL, S. typhimurium and E. coli O157 4 Log CFU/mL, L. monocytogenes 2 Log CFU/mL decreased in 24 hours.

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Section: Introductionmentioning

confidence: 99%