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

Mohamed Etman Et Al.
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Scientific Study from the year 2015 in the subject Health - Nutritional Science, , course: Meat Hygiene, language: English, abstr...

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Description

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 .

Informations sur le produit

Titre:
Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat
Auteur:
Mohamed Etman Et Al.
EAN:
9783656946304
ISBN:
978-3-656-94630-4
Format:
eBook (pdf)
Producteur:
GRIN Verlag
Editeur:
Grin Publishing
Genre:
Généralités
Parution:
21.04.2015
Protection contre la copie numérique:
libre
Taille de fichier:
0.39 MB
Nombre de pages:
11
Année:
2015
Sous-titre :
Englisch

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