A. Azari - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
S.A.A. Anvar - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
H. Ahari - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
A. Sharifan - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
A.A. Motallebi Moghanjoghi - Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

The utilization of present-day advancements is another methodology that has been especially considered. In such manner, the combination of nanotechnology and food science has prompted the development of numerous capacities in the nourishment segment. This study was conducted to evaluate the antimicrobial effect of nano-silver packaging at two refrigerator temperature (۴ and ۸) in Tilapia to evaluates the total viable microbe, Escherichia coli, Staphylococcal aureus, and psychrophilic bacteria. ۱۰ grams of washed fish put in ۵ groups treated with A: ۱%: B ۳%, C: ۵%, D: ۷% nano silver coating and E: control group and stored for ۰, ۳, ۷, ۱۴ and ۳۰ days. The biochemical analysis of total volatile nitrogen and peroxide was investigated. The best nano-silver percentage reported as ۷ %. The result of this research demonstrates that the antimicrobial properties of nano silver for various bacterial species are exclusive. We believe that nano-silver packaging improved the quality and shelf life of fish.

AgNPs, Nanosilver-TiO۲ nanocomposites, Extrusion technique, Scanning electron microscope, Total viable microorganisms count, Staphylococcal aureus, Psychrophilic bacteria, Escherichia coli.