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

Mohamed Etman et al. (Autor)

eBook Download: PDF

2015 | 1. Auflage
11 Seiten
GRIN Verlag
978-3-656-94630-4 (ISBN)

Infos

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 .

Produkt-Details

• Erscheint lt. Verlag: 21.4.2015
• Verlagsort: München
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten
• Themenwelt: Medizin / Pharmazie
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: effect • Listeria • meat • monocytogenes • nanoparticles • Oxide • ready-to-eat • zinc
• ISBN-10: 3-656-94630-2 / 3656946302
• ISBN-13: 978-3-656-94630-4 / 9783656946304