Influence of nanoemulsion on the adhesion and survival of Aeromonas sp. in meat and contact surfaces of meat-Reference-Cited by-同舟云学术

Influence of nanoemulsion on the adhesion and survival of Aeromonas sp. in meat and contact surfaces of meat

Published:2020-09-01 Issue:3 Volume:71 Page:137-145
ISSN:0006-5471
Container-title:Die Bodenkultur: Journal of Land Management, Food and Environment
language:en
Short-container-title:

Author:

Manoharan Melvin Joe¹,Bradeeba Kanakambaram²³,Benson Abitha⁴⁵,Sivakumaar Palanivel Karpagavinayaga²

Affiliation:

1. College of Agricultural Sciences, Faculty of Engineering and Technology , SRM Institute of Science and Technology , SRM Nagar, Kattankulathur , , Kanchipuram , Chennai , TN , India

2. Department of Microbiology, Faculty of Agriculture , Annamalai University , Annamalainagar , Tamil Nadu , India

3. Department of Microbiology , Prince Shri Venkateshwara Arts and Science College , Chennai , , India

4. S. Thangapazham Agricultural College , Vasudevanallur , India

5. Department of Biotechnology , Karpaga Vinayaga College of Engineering and Technology , Madhuranthgam Taluk , Kanchipuram , , India

Abstract

Summary In the present investigation, coconut oil–based nanoemulsion, designated as AUSN3, was evaluated for its influence on the adhesion and survival of Aeromonas sp. AUBAS34 to beef, pork, and mutton and contact surfaces of meat such as polystyrene, glass, and stainless steel. AUSN3 treatment reduced the hydrophobicity, motility, biofilm formation, and bacterial adhesion of AUBAS34 to meat and the contact surfaces. AUSN3 treatment completely eliminated the AUBAS34 population in the contact surfaces of meat within a time period of 20 min. In meat surfaces, AUSN3 treatment resulted in 1.3–1.8 log reduction in Aeromonas population compared to sodium nitrite treatment and 2.4–3.2 log reduction compared to control.

Publisher

Walter de Gruyter GmbH

Subject

Soil Science,Agronomy and Crop Science,Animal Science and Zoology

Link

https://www.sciendo.com/pdf/10.2478/boku-2020-0012

Reference41 articles.

1. Anderson, M.E., Marshall, R.T. and J.S. Dickson (1991): Efficacies of acetic, lactic and two mixed acids in reducing number of bacteria on surface of learn meat. Journal of Food Safety 12, 139–147.

2. APEDA (2008): Export of agro and processed food products including meat and meat products. Agricultural and Processed Food Products Export Development Authority. Ministry of Commerce, Government of India.

3. Aswathanarayan, J. B. and R.R. Vittal (2019): Nanoemulsions and their potential applications in food industry. Frontiers in Sustainable Food System 3, 95.

4. Azmi, N.A.N., Elgharbawy, A.A.M., Motlagh, S.R., Samsudin, N. and H.M Salleh (2019): Nanoemulsions: Factory for Food, Pharmaceutical and Cosmetics. Processes 7, 617.

5. De Araujo, L. V., Freire, D. M. G. and M. Nitschke (2014): Perspectives on using biosurfactants in food industry. Biosurfactants: Production and Utilization—Processes, Technologies, and Economics 159, 295.