The Inhibition of Escherichia coli O۱۵۷:H۷ Inoculated in Hamburger Using a Chitosan/Cellulose Nanofiber Film Containing the Nanoemulsion of Trachyspermum ammi and Bunium persicum Essential Oils

Background: Antimicrobial compounds have numerous applications, and essential oils could be used in edible films to enhance the food shelf life. This study aimed to assess the inhibitory effects of a chitosan/cellulose nanofiber (CNF) film containing the nanoemulsions of Bunium persicum essential oil (NBPEO) and Trachyspermum ammi essential oil (NTEO) on Escherichia coli O۱۵۷:H۷ inoculated in hamburger during storage  (۴°C). Methods: After inoculation, the hamburger samples were classified into three treatment groups of, control, chitosan containing ۷.۵% CNF (Ch-CNF), and chitosan containing ۷.۵% CNF enriched with ۱.۶% NTEO and ۰.۸% NBPEO (Ch-CNF-NEO). The samples were preserved at the temperature of ۴°C, and the bacterial counts were determined on days zero, three, six, nine, and ۱۲. Data analysis was performed using Bonferroni post-hoc test and repeated measures ANOVA.         Results: The mean E.coli O۱۵۷:H۷ count significantly decreased in the treatments groups compared to the control group. In addition the Ch-CNF-NEO film exerted the most significant inhibitory effects on the growth of E. coli O۱۵۷: H۷ in the hamburger samples. Conclusion: According to the results, the Ch-CNF-NEO film could effectively reduce the growth of E. coli O۱۵۷:H۷ in hamburger. Therefore, Ch-CNF-NEO film could be used to effectively increase the safety of meat products against E. coli O۱۵۷: H۷.

Keywords:

Trachyspermum ammi , Bunium persicum , Chitosan , Escherichia coli O۱۵۷:H۷ , Nanoemulsion