Reducing pathogens by using zinc oxide nanoparticles and acetic acid in sheep meat

Journal of Food Protection

Volumn 77, Issue 9, 2014, Pages 1599-1604

  Mirhosseini, Mahboubeh ^a   Arjmand, Vahid ^a  

^a PAYAME NOOR UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; ANTIINFECTIVE AGENT; NANOPARTICLE; ZINC OXIDE;

ANIMAL; BACILLUS CEREUS; CHEMISTRY; DRUG EFFECTS; ESCHERICHIA COLI; GROWTH, DEVELOPMENT AND AGING; LISTERIA MONOCYTOGENES; MEAT; MICROBIOLOGY; SHEEP; STAPHYLOCOCCUS AUREUS;

ACETIC ACID; ANIMALS; ANTI-BACTERIAL AGENTS; BACILLUS CEREUS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MEAT; NANOPARTICLES; SHEEP; STAPHYLOCOCCUS AUREUS; ZINC OXIDE;

EID: 84906968842     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-210     Document Type: Article

References (34)

1. Acuff, G. R., C. Vanderzant, J. W. Savell, D. K. Jones, D. B. Griffin, and J. G. Ehlers. 1987. Effect of acid decontamination of beef subprimal cuts on microbiology and sensory characteristics of steaks. Meat Sci. 19:217-226
2. Belk, K. E. 2001. Beef facts. Beef decontamination technologies. National Cattlemen's Beef Association, Research and Technical Services, Centennial, CO
3. Bell, M. F., R. T. Marshall, and M. E. Anderson. 1986. Microbiological and sensory tests of beef treated with acetic and formic acids. J. Food Prot. 49:207-210
4. Booth, I. R. 1985. Regulation of cytoplasmic pH of bacteria. Microbiol. Rev. 49:359-378
5. Breidt, F., J. S. Hayes, and R. F. McFeeters. 2004. Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products. J. Food Prot. 67:12-18
6. Castillo, A., L. M. Lucia, K. J. Goodson, J. W. Savell, and G. R. Acuff. 1998. Comparison of water wash, trimming, and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses. J. Food Prot. 61:823-828
7. Castillo, A., L. M. Lucia, K. J. Goodson, J. W. Savell, and G. R. Acuff. 1999. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. J. Food Prot. 62:146-151
8. Castillo, A., L. M. Lucia, I. Mercado, and G. R. Acuff. 2001. In-plant evaluation of a lactic acid treatment for reduction of bacteria on chilled beef carcasses. J. Food Prot. 64:738-740
9. Cheesbrough, M. 1985. Medical laboratory manual for tropical countries. Microbiology Butterworth-Heinemann, Oxford, UK
10. Conner, D. E., and J. S. Kotrola. 1995. Growth and survival of E. coli O157:H7 under acidic conditions. Appl. Environ. Microbiol. 6:382-385
11. Cowan, S. T., and K. J. Steel. 1993. Manual for the identification of medical bacteria, 3rd ed. Cambridge University Press, Cambridge
12. Dubal, Z. B., A. M. Paturkar, V. S. Waskar, R. J. Zende, C. Latha, D. B. Rawool, and M. M. Kadam. 2004. Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperature. Meat Sci. 66:817-821
13. Ellebracht, E. A., A. Castillo, L. M. Lucia, R. K. Miller, and G. R. Acuff. 1999. Reduction of pathogens using hot water and lactic acid on beef trimmings. J. Food Prot. 64:1094-1099
14. González-Fandos, E., B. Herrera, and N. Maya. 2009. Efficacy of citric acid against Listeria monocytogenes attached to poultry skin during refrigerated storage. Int. J. Food Sci. Technol. 44:262-268
15. Hinton, M. H., and J. E. L. Corry. 1999. The decontamination of carcass meat, p. 285-296. In B. M. Freeman (ed.), Poultry meat science. CABI Publishing, Wallingford, UK
16. Huang, Z., X. Zheng, D. Yan, and G. Yin. 2008. Toxicological effect of ZnO nanoparticles based on bacteria. Langmuir 24:4140-4144
17. Jiang, P., J. J. Zhou, H. F. Fang, and C. Y. Wang. 2007. Hierarchical shelled ZnO structures made of bunched nanowire arrays. Adv. Funct. Mater. 17:1303-1310
18. Jin, T., D. Sun, J. Y. Su, and H. Zhang. 2009. Antimicrobial efficacy of zinc oxide quantum dots against Listeria monocytogenes, Salmonella Enteritidis and E. coli O157:H7. J. Food Sci. 74:46-52
19. Jones, N., B. Ray, K. T. Ranjit, and A. C. Manna. 2008. Antibacterial activity of ZnO nanoparticle suspensions on a broad spectrum of microorganisms. FEMS Microbiol. Lett. 279:71-76
20. Juneja, V. K., and B. S. Eblen. 1999. Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors. J. Food Prot. 62:986-993
21. Kanellos, T. S., and A. R. Burriel. 2005. The in vitro bactericidal effects of decontaminants lactic acid and trisodium phosphate. Food Microbiol. 22:591-594.
22. Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 55:181-186
23. Liu, Y., L. He, A. Mustapha, and H. Li. 2009. Antibacterial activities of zinc oxide nanoparticles against Escherichia coli O157:H7. J. Appl. Microbiol. 107:1193-1201
24. Llorens, A., E. Lloret, P. A. Picouet, R. Trbojevich, and A. Fernández. 2012. Metallic-based micro and nanocomposites in food contact materials and active food packaging. Trends Food Sci. Technol. 24:19-29
25. López, D., D. Romana, K. H. Brown, and J. X. Guinard. 2002. Sensory trial to assess the acceptability of zinc fortificants added to iron-fortified wheat products. J. Food Sci. 67:461-465
26. Mirhosseini, M., and G. Emtiazi. 2011. Optimisation of enterocin A production on a whey-based substrate. World Appl. Sci. J. 14:1493-1499
27. Mirhosseini, M., and F. Firouzabadi. 2013. Antibacterial activity of zinc oxide nanoparticle suspensions on food-borne pathogens. Int. J. Dairy Technol. 66:291-295
28. Quartey-Papafio, E. A., R. T. Marshall, and M. E. Anderson. 1980. Short chain fatty acids as sanitizers for beef. J. Food Prot. 43:168-171
29. Saldamli, I., H. Kokshel, O. Ozboy, and A. Ozalp. 1996. Zincsupplemented bread and its utilization in zinc deficiency. Cereal Chem. 73:424-427
30. Sawai, J. 2003. Quantitative evaluation of antibacterial activities of metallic oxide powders (ZnO, MgO and CaO) by conduct metric assay. J. Microbiol. Methods 54:177-182
31. U.S. Food and Drug Administration. 2013. Substances generally recognized as safe. Zinc oxide. 21 CFR 182.8991. U.S. Food and Drug Administration, Silver Spring, MD
32. Woolthuis, C. H. J., and F. J. M. Smulders. 1985. Microbial decontamination of calf carcasses by lactic acid sprays. J. Food Prot. 48:832-837
33. Yadav, A., V. Prasad, A. A. Kathe, S. Raj, D. Yadav, C. Sundaramoorthy, and N. V. Aran. 2006. Functional finishing in cotton fabrics using zinc oxide nanoparticles. Bull. Mater. Sci. 29:641-645
34. Zhou, J., N. Xu, and Z. L. Wang. 2006. Dissolving behavior and stability of ZnO wires in biofluids: a study on biodegradability and biocompatibility of ZnO nanostructures. Adv. Mater. 18:2432-2435