Arin Marcous - Department of Food Engineering, Sari Branch, Islamic Azad University, Sari, Iran
Susan Rasouli - Department of Nano Materials and Nano Coating, Faculty of Surface Coating and Modern Technologies, Institute for Color Science and Technology,Tehran, Iran
Fatemeh Ardestani - Department of Chemical Engineering, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran, Iran

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. The 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. The 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.

Antibacterial agents,Fresh minced meat,LDPE flms,Nanoparticles,Staphylococcus aureus