Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat (PDF)
(Sprache: Englisch)
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...
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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 .
Bibliographische Angaben
- Autor: Mohamed Etman et al.
- 2015, 11 Seiten, Englisch
- Verlag: GRIN Verlag
- ISBN-10: 3656946302
- ISBN-13: 9783656946304
- Erscheinungsdatum: 21.04.2015
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Größe: 0.41 MB
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Englisch
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