Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat

Gallocchio, Federica; Cibin, Veronica; Biancotto, Giancarlo; Roccato, Anna; Muzzolon, Orietta; Losasso, Carmen; Belluco, Simone; Manodori, Laura; Fabrizi, Alberto; Patuzzi, Ilaria; Ricci, Antonia

doi:10.1080/19440049.2016.1179794

Cited by 54 publications

(30 citation statements)

References 58 publications

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“…However, other studies did not observe any temperature or time-dependent increase in the migration of Ag packaged foods [66]. Gallocchio et al [67] tested a container with Ag-NPs to store chicken breasts and did not observe that the silver content of the breasts was higher than that allowed by the EU.…”

Section: Regulation About Silver Nanoparticles Use In Foods and Food mentioning

confidence: 96%

Silver Nanoparticles against Foodborne Bacteria. Effects at Intestinal Level and Health Limitations

et al. 2020

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Foodborne diseases are one of the factors that endanger the health of consumers, especially in people at risk of exclusion and in developing countries. The continuing search for effective antimicrobials to be used in the food industry has resulted in the emergence of nanotechnology in this area. Silver nanoparticles (Ag-NPs) are the nanomaterial with the best antimicrobial activity and therefore, with great potential of application in food processing and packing. However, possible health effects must be properly addressed to ensure food safety. This review presents a detailed description on the main applications of Ag-NPs as antimicrobial agents for food control, as well as the current legislation concerning these materials. Current knowledge about the impact of the dietary exposure to Ag-NPs in human health with special emphasis on the changes that nanoparticles undergo after passing through the gastrointestinal tract and how they alter the oral and gut microbiota, is also summarized. It is concluded that given their potential and wide properties against foodborne pathogens, research in Ag-NPs is of great interest but is not exempt from difficulties that must be resolved in order to certify the safety of their use.

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Section: Regulation About Silver Nanoparticles Use In Foods and Food mentioning

confidence: 96%

Silver Nanoparticles against Foodborne Bacteria. Effects at Intestinal Level and Health Limitations

et al. 2020

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“…Mustăţea and Călinescu, (2014) determined the antimicrobial characters of AgNPs on packages food containing AgNPs, results declared increase of inhibition zone with higher AgNO3 amount which were more pronounced in case of S. aureus and E. coli. Gallocchio, et. al., (2016) evaluated antimicrobial activities of AgNPs on a commercially food coated by packages of chicken meat and its effect on proliferation of spoilage bacteria and found that no significant difference in the (TBC, Enterobacteriaceae and Pseudomonas spp.)…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Residues and Antibacterial Effect of AgNPs Containing Packages of Fish Fillet

Elsharawy¹

2018

IJAST

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This study evaluated the microbial load of fish fillet packaged with silver nanoparticles (AgNPs) containing coat and refrigerated at 4•C/12 days. Estimate AgNPs migration from package material to the fish fillet. 12.5 kg fish fillet divided and packaged by (0.5%, 1.0%, 1.5% & 2.0%) AgNPs contents, refrigerated at 4•C/12 days and evaluated periodically; microbiologically (TBC, TSC, Escherichia coli, Staphylococcus aureus & Bacillus cereus) and AgNPs residues in fish fillet. Results showed the clear potent effect of addition of AgNPsto packages which inhibit the growth different bacterial counts and increased by prolonged storage. The highest bacterial counts were on control samples and increased by time whoever, AgNPs packaging containing material inhibit the different bacterial counts with positive relationship by prolonged storage period and high packages AgNPs contents. The highest residues of Ag increased with higher AgNPs samples packages contents and prolonged storage period. More studies are needed on AgNPs to determine how to use it in food preservation safely.

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“…A serial dilution was then prepared. The agar nutrient culture was also utilized for the total microbial count (Gallocchio et al, 2016).…”

Section: Total Microbial Count Test Of Nanocomposite and Control Comentioning

confidence: 99%

The effect of silver nanocomposite packaging based on melt mixing and sol–gel methods on shelf life extension of fresh chicken stored at 4 °C

Lotfi

Ahari

Sahraeyan

2019

Journal of Food Safety

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In the present study, seven types of films were produced using different proportions of polyethylene containing silver, clay, and titanium dioxide nanoparticles. Following the determination of the minimum inhibitory concentration of the films in the eradication of Staphylococcus aureus and Escherichia coli, the film containing 5% silver nanoparticles and 5% titanium dioxide nanoparticles was found to have the highest antimicrobial property and was determined to be an ideal cover for food products. The antibacterial effect of the films on the shelf life extension and quality of the chicken stored at 4 °C in the Days 1, 3, and 5 of the experiment was checked. The structure and morphology of the nanoparticles and the selected films were evaluated using a field emission scanning electron microscope, scanning electron microscope, transmission electron microscope, Fourier‐transform infrared spectroscopy, and dynamic light scattering. The analysis of the results indicated that the most appropriate inhibition growth was observed with S. aureus and E. coli in nutrient agar and the largest diameter of the radial inhibition zone occurred with S. aureus. Moreover, the analysis of variance showed that the effect of different concentrations of silver and titanium dioxide nanoparticles was significant (p < .05). The results of this study showed that the produced nanocomposite was used to preserve chicken meat for 5 days at 4 °C inhibited the growth of both types of bacteria. Practical applications Nowadays production of active packaging is increasing worldwide as they were proved to have numerous effects on inhibiting of microbial growth and even bactericidal effects. Therefore, a wide variety of food producers in different sections namely agriculture, dairy, and meat industries have applied nanopackaging using different nanoparticles. Thus, more research on different physicochemical and antimicrobial effects are needed.

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Testing nano-silver food packaging to evaluate silver migration and food spoilage bacteria on chicken meat

Cited by 54 publications

References 58 publications

Silver Nanoparticles against Foodborne Bacteria. Effects at Intestinal Level and Health Limitations

Silver Nanoparticles against Foodborne Bacteria. Effects at Intestinal Level and Health Limitations

Evaluation of Residues and Antibacterial Effect of AgNPs Containing Packages of Fish Fillet

The effect of silver nanocomposite packaging based on melt mixing and sol–gel methods on shelf life extension of fresh chicken stored at 4 °C

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