The Development of New Nanocomposite Polytetrafluoroethylene/Fe2O3 NPs to Prevent Bacterial Contamination in Meat Industry

Abstract

The bacterial contamination of cutting boards and other equipment in the meat processing industry is one of the key reasons for reducing the shelf life and consumer properties of products. There are two ways to solve this problem. The first option is to create coatings with increased strength in order to prevent the formation of micro damages that are favorable for bacterial growth. The second possibility is to create materials with antimicrobial properties. The use of polytetrafluoroethylene (PTFE) coatings with the addition of metal oxide nanoparticles will allow to the achieving of both strength and bacteriostatic effects at the same time. In the present study, a new coating based on PTFE and Fe2O3 nanoparticles was developed. Fe2O3 nanoparticles were synthesized by laser ablation in water and transferred into acetone using the developed procedures. An acetone-based colloidal solution was mixed with a PTFE-based varnish. Composites with concentrations of Fe2O3 nanoparticles from 0.001–0.1% were synthesized. We studied the effect of the obtained material on the generation of ROS (hydrogen peroxide and hydroxyl radicals), 8-oxoguanine, and long-lived active forms of proteins. It was found that PTFE did not affect the generation of all the studied compounds, and the addition of Fe2O3 nanoparticles increased the generation of H2O2 and hydroxyl radicals by up to 6 and 7 times, respectively. The generation of 8-oxoguanine and long-lived reactive protein species in the presence of PTFE/Fe2O3 NPs at 0.1% increased by 2 and 3 times, respectively. The bacteriostatic and cytotoxic effects of the developed material were studied. PTFE with the addition of Fe2O3 nanoparticles, at a concentration of 0.001% or more, inhibited the growth of E. coli by 2–5 times compared to the control or PTFE without NPs. At the same time, PTFE, even with the addition of 0.1% Fe2O3 nanoparticles, did not significantly impact the survival of eukaryotic cells. It was assumed that the resulting composite material could be used to cover cutting boards and other polymeric surfaces in the meat processing industry.

Evaluation of Hygiene Practice for Reducing Campylobacter Contamination on Cutting Boards and Risks Associated with Chicken Handling in Kitchen Environment

“…So, we should reconsider and revise the strategy for controlling bacterial contamination on cutting boards in kitchen settings. One potential approach, the use of composite materials to cover cutting boards and other polymeric surfaces in meat processing environments, could inhibit the growth of foodborne pathogens, and should be recommended [29].…”

The Influence of Zinc Oxide Nanoparticles and Salt Stress on the Morphological and Some Biochemical Characteristics of Solanum lycopersicum L. Plants

“…from the produced composite [22,26]. The food industry has used a similar nanomaterial to treat cutting boards in meat processing facilities [25,26].…”

“…When the mixture hardens, it creates a strong wall that stops the growth of important medical Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) and Gram-negative bacteria (Pseudomonas aeruginosa and Staphylococcus typhimurium) [22,25]. Furthermore, cultures of eukaryotic cells do not experience any harmful effects from the produced composite [22,26]. The food industry has used a similar nanomaterial to treat cutting boards in meat processing facilities [25,26].…”

“…Furthermore, cultures of eukaryotic cells do not experience any harmful effects from the produced composite [22,26]. The food industry has used a similar nanomaterial to treat cutting boards in meat processing facilities [25,26]. The objective of the present study was to investigate the effects of applying chemically synthesized ZnO-NPs to the leaves on the biochemistry, morphology, and formation of phenolic compounds, both in the presence and absence of NaCl.…”