Academic journal article Iranian Journal of Public Health

Survey of Increasing the Shelf-Life of Dry Salami by Nano Packagings

Academic journal article Iranian Journal of Public Health

Survey of Increasing the Shelf-Life of Dry Salami by Nano Packagings

Article excerpt

Background: Today, considering the increase in per capita consumption of ready to eat products such as sausage in country, the importance of food security and enhance the shelf life of such products using covers that in addition to maintaining a quality coating that reduces the microbial load and concern to prevent loss of product is important.

Methods: In this study, the coatings containing silver nano- particles (3% and 5%) was used for packing dry salami.In the first part of the study, the total count of microbial load of packing samples at protein stores in Tehran (Region 2) was performed in food microbiology laboratory. In the second part of the study,Staphylococcus aureus and E. coli bacterial tests in accordance with ISO Standard No. 2303, National Organ- ization of Iran on products packaged in 3% and 5% nano silver coating and the control samples without nano-coating was performed.

Results: Analysis results indicate that the use of coatings containing silver nanoparticles of 5% compared to the cover- age of 3% control, Bacterial counts of Staphylococcus aureus and E. …

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