Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat


Scientific Study, 2015

11 Pages


Abstract or Introduction

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 .

Details

Title
Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat
Course
Meat Hygiene
Author
Year
2015
Pages
11
Catalog Number
V298350
ISBN (eBook)
9783656946304
ISBN (Book)
9783656946311
File size
420 KB
Language
English
Keywords
effect, zinc, oxide, nanoparticles, listeria, monocytogenes, ready-to-eat, meat
Quote paper
Mohamed Etman et al. (Author), 2015, Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat, Munich, GRIN Verlag, https://www.grin.com/document/298350

Comments

  • No comments yet.
Look inside the ebook
Title: Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat



Upload papers

Your term paper / thesis:

- Publication as eBook and book
- High royalties for the sales
- Completely free - with ISBN
- It only takes five minutes
- Every paper finds readers

Publish now - it's free