text.skipToContent text.skipToNavigation
background-image

Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat von Etman et al., Mohamed (eBook)

  • Erscheinungsdatum: 21.04.2015
  • Verlag: GRIN Publishing
eBook (PDF)
7,99 €
inkl. gesetzl. MwSt.
Sofort per Download lieferbar

Online verfügbar

Effect of Zinc Oxide Nanoparticles on Listeria Monocytogenes in Ready-to-Eat Meat

Scientific Study from the year 2015 in the subject Nutritional Science, , course: Meat Hygiene, language: English, abstract: The purpose of this study was investigation of the effect of zinc oxide nanoparticles (Zn O NPs) on Listeria monocytogenes in Ready-to-eat meat products, to introduce a new, cheap, safe and fast way of food preservation. This work was performed on 240 Random Samples of RTE meat products (Frankfurter, Salami, Basterma & Luncheon) ( 60 sample of each product ). There was a significant increase in Listeria monocytogenes CFU/g in the 1st control group of each product which was not treated by any concentration of Zn O NPs, while in the 2nd group of each product which was treated with 60 ppm of Zn O NPs, there was some inhibition of CFU/g , and in the 3rd group of each product which was treated with 90 ppm of Zn O NPs, there was a significant inhibition which is matching with the highest concentration of Zn O NPs used in this study .

Produktinformationen

    Format: PDF
    Kopierschutz: none
    Seitenzahl: 11
    Erscheinungsdatum: 21.04.2015
    Sprache: Englisch
    ISBN: 9783656946304
    Verlag: GRIN Publishing
    Größe: 420 kBytes
Weiterlesen weniger lesen

Kundenbewertungen