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

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

Reference41 articles.

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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.

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