Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles

• Main Authors: Mahmoud Fawzy Abd Elkader, Mohammed Suliman Almogbel, Mohamed Tharwat Elabbasy
• Format: Article
• Language: English
• Published: Wiley 2020-01-01
• Series: Food Science & Nutrition
• Subjects: Eu2O3 nanoparticles; food packaging and antimicrobial activity; foodborne bacteria; methyl cellulose
• Online Access: https://doi.org/10.1002/fsn3.1305

Abstract The study validated the efficacy of methyl cellulose films doped with different concentration of Eu2O3 nanoparticles to inactivate foodborne pathogens. Eu2O3 nanoparticles were added to the methyl cellulose solution with different weight percentages (0.0, 0.5, 0.75, 1.0, 1.25, and 1.5 wt%). X‐ray diffraction patterns for the prepared films were studied. A significant lower count of E. coli, S. typhimurium, and S. aureus (p ≤ .05) inoculated in MC films doped with Eu2O3 nanoparticles compared with pure MC film could be achieved. The findings acquired verify the impact of prepared MC films doped with Eu2O3 nanoparticles on the test strains.