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 .
Table of Contents
1. Introduction
2. Materials & methods
2.1. Collection of samples (ISO-17604:2003)
2.2. Apparatus and instruments: (ISO 7218:2007)
2.3. Chemicals
2.4. Listeria Reference Strain
2.5. Selective primary enrichment medium (Half Fraser broth)(Oxoid )
2.6. Agar Listeria according to Ottaviani Agosti (ALOA)
3. Methods
3.1. Synthesis of Nano-zinc Oxide via Sol-gel Technique
3.2. Characterization of ZnO Nano powders
3.3. Enrichment of Listeria Reference (ISO 11290-2/A1-2004 )
3.4. Preparation of samples( ISO 17604:2003)(ISO 11290-2/A1-2004 )
4. Results & discussion
5. Conclusion
Research Objectives and Themes
The primary objective of this study is to investigate the antibacterial efficacy of zinc oxide nanoparticles (ZnO NPs) against Listeria monocytogenes in ready-to-eat meat products, aiming to develop a safe, cost-effective, and rapid method for food preservation.
- Analysis of the antibacterial potential of ZnO NPs on Listeria monocytogenes.
- Evaluation of concentration-dependent inhibition effects on RTE meat samples.
- Synthesis of ZnO nanoparticles via the sol-gel technique.
- Characterization of ZnO powder properties using XRD and SEM.
- Microbiological assessment of contamination reduction in various meat products (Frankfurter, Salami, Basterma, Luncheon).
Excerpt from the Book
Introduction:
Food borne diseases are a substantial public health concern worldwide. Both developed and developing world suffer from severe food borne illness consequences, but to a variable extent (King et al., 2000). the U.S Centers for disease control and Prevention (CDC) estimate food borne outbreaks cause 76 million illnesses and about 5000 deaths annually in the United States (Mead et al., 1999). Scharff (2010) provided recent estimates that the cost of food borne illness in the U.S Accounted for 152 billion Dollars each year.
Food borne infections can cause several illnesses in the general population including healthy adults. However, older adults (those who are over 60 years old) tend to have more severe complications to these infections. Also, elderly persons are more susceptible to food borne illness infections and deaths (Buzby, 2002). According to Smith (1998), older adults are more likely to experience severe illness and deaths from gastroenteritis than younger adults. Listeria monocytogenes causes listeriosis, a rare disease, but it is potentially serious (Allerberger&Wagner, 2010), the average case fatality rate of human listeriosis is from 20% to 30% (Swaminathan&Gerner-Smidt, 2007).
Chapter Summaries
1. Introduction: Provides an overview of the global public health impact of foodborne diseases and the specific risks associated with Listeria monocytogenes.
2. Materials & methods: Details the sampling procedures for ready-to-eat meat and the laboratory standards, chemicals, and media used for the study.
3. Methods: Describes the specific experimental procedures, including the sol-gel synthesis of zinc oxide nanoparticles and the analytical techniques for characterization and enrichment.
4. Results & discussion: Presents the findings regarding the inhibitory effects of different ZnO NP concentrations on bacterial growth in meat samples, supported by experimental data.
5. Conclusion: Summarizes the study's finding that zinc oxide nanoparticles are effective at inhibiting L. monocytogenes in meat products and suggests future research directions.
Keywords
Listeria monocytogenes, zinc oxide nanoparticles, RTE meat, food preservation, antibacterial activity, sol-gel technique, food safety, CFU/g, contamination, pathogen inhibition, meat processing, nanotechnology.
Frequently Asked Questions
What is the core subject of this research paper?
The research focuses on the application of zinc oxide nanoparticles as an antibacterial agent to combat Listeria monocytogenes contamination in ready-to-eat meat products.
What are the primary themes investigated in the study?
The central themes include the synthesis and characterization of ZnO nanoparticles, their antimicrobial efficacy against pathogens in food, and their potential as a fast and safe food preservation method.
What is the main research objective?
The primary goal is to evaluate if zinc oxide nanoparticles can effectively reduce L. monocytogenes populations in meat and whether this reduction is dependent on the nanoparticle concentration.
Which scientific methodology was employed?
The researchers used the sol-gel technique to synthesize the nanoparticles, characterized them via X-ray Diffraction (XRD) and Scanning Electron Microscopy (SEM), and conducted microbiological inoculation experiments on meat samples.
What topics are covered in the main body of the paper?
The main body covers the environmental presence of the pathogen, the chemical preparation of the nanoparticles, the experimental sampling of various meats, and the statistical analysis of bacterial inhibition.
Which keywords define this work?
Key terms include Listeria monocytogenes, zinc oxide nanoparticles, RTE meat, food safety, and antibacterial efficacy.
Did higher concentrations of ZnO NPs show better results?
Yes, the study observed that significant inhibition of the bacteria occurred, particularly at the maximum concentration of 90 ppm compared to 60 ppm.
How were the different meat products processed for testing?
Samples of Frankfurter, Salami, Basterma, and Luncheon were divided into control and treatment groups, inoculated, treated with specific concentrations of ZnO NPs, and incubated to measure colony reduction.
- Citar trabajo
- Mohamed Etman et al. (Autor), 2015, Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat, Múnich, GRIN Verlag, https://www.grin.com/document/298350
