Inhibition of <i>Staphylococcus aureus</i> growth in fresh calf minced meat using low density Polyethylene films package promoted by titanium dioxide and zinc oxide nanoparticles

Abstract

Antibacterial properties of TiO₂, ZnO as well as mixed TiO₂-ZnO nanoparticles coated low density polyethylene films on <em>Staphylococcus aureus</em> 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. ZnO nanoparticle showed good antibacterial properties against <em>Staphylococcus aureus</em> 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. 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 <em>Staphylococcus aureus</em> PTCC1112 growth in fresh calf minced meat.