Inhibition of Staphylococcus Aureus on Hamburger by Chitosan Film Containing Nanoemulsion of Trachyspermum Ammi and Bunium Persicum Essential Oils

Abstract

Antimicrobial agents such as essential oils have wide applications, and their use in edible films has been reported to enhance the shelf life of meat and its products. The present study aimed to assess the effects of chitosan films on the inhibition of <em>Staphylococcus aureus</em> in hamburger samples in storage conditions (temperature: 4±1°C). The prepared films contained 0.8% nanoemulsion of <em>Bunim persicum</em> essential oil (NBPEO) and 1.6% nanoemulsion of <em>Trachyspermum ammi</em> essential oil (NTEO). Hamburger samples were inoculated with <em>S. aureus</em>, following that, the samples were divided into several groups, including control (no film), chitosan with 7.5% cellulose nanofiber (Ch-CNF), chitosan with 7.5% cellulose nanofiber, 0.8% NBPEO, and 1.6% NTEO (Ch-CNF-NEO). The samples remained in storage conditions (temperature: 4°C), and bacterial count was carried out on days 0, 3, 6, 9, and 12. Data analysis was performed using Bonferroni post-hoc test and repeated measures ANOVA. According to the findings, <em>S. aureus</em> count significantly decreased in the treatment groups compared to the controls . In addition the maximum reduction rate was observed in the Ch-CNF-NEO treatment (1.41 log CFU/g) compared to the controls.