Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles

The study validated the efficacy of methyl cellulose films doped with different concentration of Eu(2)O(3) nanoparticles to inactivate foodborne pathogens. Eu(2)O(3) 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%)....

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Detalles Bibliográficos
Autores principales: Abd Elkader, Mahmoud Fawzy, Almogbel, Mohammed Suliman, Elabbasy, Mohamed Tharwat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977429/
https://www.ncbi.nlm.nih.gov/pubmed/31993155
http://dx.doi.org/10.1002/fsn3.1305
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author Abd Elkader, Mahmoud Fawzy
Almogbel, Mohammed Suliman
Elabbasy, Mohamed Tharwat
author_facet Abd Elkader, Mahmoud Fawzy
Almogbel, Mohammed Suliman
Elabbasy, Mohamed Tharwat
author_sort Abd Elkader, Mahmoud Fawzy
collection PubMed
description The study validated the efficacy of methyl cellulose films doped with different concentration of Eu(2)O(3) nanoparticles to inactivate foodborne pathogens. Eu(2)O(3) 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 Eu(2)O(3) nanoparticles compared with pure MC film could be achieved. The findings acquired verify the impact of prepared MC films doped with Eu(2)O(3) nanoparticles on the test strains.
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spelling pubmed-69774292020-01-28 Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles Abd Elkader, Mahmoud Fawzy Almogbel, Mohammed Suliman Elabbasy, Mohamed Tharwat Food Sci Nutr Original Research The study validated the efficacy of methyl cellulose films doped with different concentration of Eu(2)O(3) nanoparticles to inactivate foodborne pathogens. Eu(2)O(3) 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 Eu(2)O(3) nanoparticles compared with pure MC film could be achieved. The findings acquired verify the impact of prepared MC films doped with Eu(2)O(3) nanoparticles on the test strains. John Wiley and Sons Inc. 2019-12-04 /pmc/articles/PMC6977429/ /pubmed/31993155 http://dx.doi.org/10.1002/fsn3.1305 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Abd Elkader, Mahmoud Fawzy
Almogbel, Mohammed Suliman
Elabbasy, Mohamed Tharwat
Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles
title Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles
title_full Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles
title_fullStr Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles
title_full_unstemmed Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles
title_short Survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles
title_sort survival and reduction in foodborne bacteria using methyl cellulose film doped with europium oxide nanoparticles
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977429/
https://www.ncbi.nlm.nih.gov/pubmed/31993155
http://dx.doi.org/10.1002/fsn3.1305
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