Evaluation of Zinc Oxide Nanoparticles to Control Some Pathogenic Bacteria Isolated from Minced Meat

Maarouf, Ahmed Afifi; Elsis, Suzan Fawzy; Abd Elhady, Nariman Helmy; Ahmed, Zeinab Ahmed; Nabil, Mohamed Elsayed

doi:10.21608/mjvm.2023.283992

Evaluation of Zinc Oxide Nanoparticles to Control Some Pathogenic Bacteria Isolated from Minced Meat

Document Type : Research articles

Authors

¹ Bacteriology Dept., Animal Health Research Institute, ARC, Egypt

² Food Hygiene Dept., Animal Health Research Institue, ARC, Egypt

³ Food Hygiene Dept., Animal Health Research Institute, ARC, Egypt

⁴ Food Hygiene Department, Animal Health Research Institute, ARC, Egypt

10.21608/mjvm.2023.283992

Abstract

The safety and shelf life of meat products are among the most important points of concern to consumers and meat manufacturers worldwide. So, the current study investigated the prevalence of some foodborne bacteria in a total of 125 random samples of raw minced meat collected from various butchers in the Qalubiya Governorate. Results revealed detection of Escherichia coli, Staphylococcus aureus and Salmonella species in the examined samples, with a total prevalence of 18.4%, 23.2% and 1.6%, respectively, while Shigella species were not detected in any of the examined samples. The isolated E. coli and S. aureus strains were subjected to an antibacterial sensitivity test, where they showed multidrug resistance to the various antibacterial discs used. In addition, molecular detection of some antibiotic resistance genes represented by the blaSHV gene against E. coli and the mecA gene against S. aureus strains was investigated, and both genes were positively detected in all the examined isolates. Also, the addition of zinc oxide nanoparticles (ZnO NPs) with the concentrations of 6 mmol and 12 mmol was assessed on experimentally injected minced meat with about 106 CFU/g of E. coli and Salmonella Typhimurium reference strains in chilling condition (4±1OC). Results revealed significant improvement of sensory characters with reduction percent of 99.6% and 99.9% for E. coli, and 99.6% and 99.9% for the tested S. Typhimurium in the treated groups with 6 and 12 mmol ZnO NPs up to fifteen days of cold storage, respectively. So, it can be concluded that E. coli and S. aureus are one of the main pathogenic bacteria in raw minced meat; moreover, ZnO NPs have a potential strong antibacterial effect, which may be used for minced meat preservation in chilling conditions.

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