Biocontrol of Escherichia coli in chicken fillet by immobilizing Escherichia coli phage on modified cellulose acetate film using plasma

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-02-01 DOI:10.1007/s10068-024-01789-5

Samaneh Faraji Kafshgari, Yahya Maghsoudlou, Mohammad Javad Akbarian Meymand

引用次数: 0

Abstract

Bacteriophages (phages) are obligate bacterial parasites, and their immobilization on a polymer surface facilitates their contact with the host cell on the food surface. The aim of this research was to immobilize Escherichia coli lytic phages on cellulose acetate film to control E. coli in chicken fillet. E. coli phages were isolated from wastewater. The modified cellulose acetate was placed in a suspension of the specific E. coli phages at 4 °C under slow shaking for 24 h. The antimicrobial effect of the active film was evaluated on the growth of E. coli in the chicken fillet. The results indicated the active film led to a significant reduction in the E. coli count during storage, compared with the control (phage-free film) (P ≤ 0.05). Immobilization of phages on food packaging is a proper idea to control bacterial contamination during food storage.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.