Nano Science and Technology Institute
Nanotech 2014 Vol. 1
Nanotech 2014 Vol. 1
Nanotechnology 2014: Graphene, CNTs, Particles, Films & Composites
 
Chapter 2: Nanoparticle Synthesis & Applications
 

Evaluation of the Potential Synergistic Antimicrobial Effects Observed using Various Combinations of Chemical Agents (Nanoparticled and Non-Nanoparticled) on a Selected Panel of Cheese Derived Microorganisms

Authors:K.A.M. O’ Callaghan, J.P. Kerry
Affilation:University College Cork, IE
Pages:196 - 199
Keywords:antimicrobial, nanoparticles, cheese, rosemary, chitosan, active
Abstract:The aim of the this study was to examine the antimicrobial effectiveness of a number of agents (nanoparticled and non-nanoparticled) applied individually and in combination to cheese derived cultures to determine their suitably as active agents to be incorporated into the packaging of cheese products. Combinations of these agents were used to evaluate if a synergistic effect could be achieved, by either targeting a greater spectrum of microorganisms, or by reducing the amount of antimicrobial required to cause inhibition. Five agents (nanoparticled solubilisates - sorbic acid, benzoic acid and rosemary, and non-nanoparticled chitosans, of two molecular weights – low and medium) were selected based on promising antimicrobial activity and/or enhanced solubility demonstrated from previous work. The microorganisms used for testing included Gram-negative and Gram-positive species derived from cheese samples and general mixed cheese cultures derived from Emmental and cottage cheese. The solutions were evaluated for their antimicrobial activity via minimum inhibition concentration (MIC) testing, through the micro-dilution method. The study found the top performing antimicrobials contained chitosan and/or nanoparticled rosemary, individually or in combination, although synergism was not exhibited. These findings encourage their use as active agents in cheese packaging.
ISBN:978-1-4822-5826-4
Pages:552
Hardcopy:$209.95
 
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