Evaluation of zinc oxide nanoparticles to control some pathogenic bacteria isolated from minced meat

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

doi:10.21608/mjvm.2023.182846.1017

	Evaluation of zinc oxide nanoparticles to control some pathogenic bacteria isolated from minced meat
Matrouh Journal of Veterinary Medicine
Articles in Press, Accepted Manuscript, Available Online from 10 January 2023
Document Type: Research articles
DOI: 10.21608/mjvm.2023.182846.1017
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Authors
Mohamed Elsayed Nabil ¹; Suzan Fawzy Elsisy²; Nariman Helmy Abd Elhady¹; Zeinab Ahmed Ahmed¹; Ahmed Afifi Maarouf³
¹Food Hygiene Dept., Animal Health Research Institute, ARC, Egypt
²Food Hygiene Dept., Animal Health Research Institue, ARC, Egypt
³Bacteriology Dept., Animal Health Research Institute, ARC, Egypt
Abstract
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.
Keywords
Minced meat; Food poisoning bacteria; Zinc oxide nanoparticle; Qalubiya governorate


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