Inhibition of Staphylococcus aureus growth in fresh calf minced meat using low density Polyethylene films package promoted by titanium dioxide and zinc oxide nanoparticles

Abstract

Antibacterial properties of TiO2, ZnO as well as mixed TiO2-ZnO nanoparticles coated low density polyethylene films on Staphylococcus aureus PTCC1112 were investigated. Bactericidal efficiency of 0.5, 1 and 2 Wt% for TiO2 and ZnO nanoparticles and also 1 Wt% mixed TiO2-ZnO nanoparticles with TiO2:ZnO ratios of 25:75, 50:50 and 75:25 were tested under UV and fluorescent lights exposure at two different states: films alone (Direct effect) and fresh calf minced meat packed inside the films. ZnO nanoparticle showed good antibacterial properties against Staphylococcus aureus PTCC1112. Maximum CFU reduction of 99.59% and 97.07% were obtained using 2 and 1 Wt% ZnO nanoparticle coated LDPE film under UV light for films alone as well as 62.43% and 59.57% for fresh calf minced meat packed. The best antibacterial functionalities of 96.25% and 77.11% CFU reduction were recorded for 1 Wt% TiO2 nanoparticle coated LDPE films in the presence of UV light at direct contact with bacteria and fresh calf minced meat packed, respectively. In the case of mixed TiO2-ZnO, maximum CFU reductions of 98.37% and 97.84% were obtained using 50:50 ratio of TiO2: ZnO nanoparticles at the presence of UV light for direct effect and fresh calf minced meat packed, respectively. 2 Wt% ZnO nanoparticle as well as 1 Wt% mixed TiO2-ZnO nanoparticles in ratio of 50:50 coated LDPE films were identified as the best case to improve shelf life and prevent Staphylococcus aureus PTCC1112 growth in fresh calf minced meat.

Keywords

• Antibacterial agents
• Fresh minced meat
• LDPE films
• nanoparticles
• Staphylococcus aureus