文章基本信息

标题：Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles
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作者：Mahmoud Fawzy Abd Elkader ; Mohammed Suliman Almogbel ; Mohamed Tharwat Elabbasy 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：1
页码：291-298
DOI：10.1002/fsn3.1305
出版社：John Wiley & Sons, Ltd.
摘要：The study validated the efficacy of methyl cellulose films doped with different concentration of Eu2 O3 nanoparticles to inactivate foodborne pathogens. Eu2 O3 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 Eu2 O3 nanoparticles compared with pure MC film could be achieved. The findings acquired verify the impact of prepared MC films doped with Eu2 O3 nanoparticles on the test strains.
关键词：Eu2O3 nanoparticles;food packaging and antimicrobial activity;foodborne bacteria;methyl cellulose