Shelf-life extension and Campylobacter jejuni inhibition by application of zinc oxide nanoparticles in chicken fillets

Abstract

Objective: study the effect of Zinc oxide nanoparticles on shelf life extension of chicken meat fillets and elimination of Campylobacter jejuni.

Design: Experimental study.

Samples: Nine kg of fresh chilled chicken fillets divided into 45 chicken fillets (each sample weight 100-120 g) were collected from various poultry shops in Benha City.

Procedures: Campylobacter jejuni was intentionally inoculated into broiler breast fillets, followed by the application of zinc oxide  nanoparticles (ZnO NPs) suspension with varying concentrations (5 mM and 10 mM) with 3 different sizes (25 nm, 50 nm, and 75 nm) for  each concentration and storage at 4 °C.

Results: The results showed that ZnO suspensions had a strong inhibitory effect on Campylobacter jejuni growth after 8 days in the refrigerator at 4 °C. Among the concentrations used of 5 and 10 mM ZnO NPs, the higher  antibacterial activity with a subsequent marked reduction in Campylobacter jejuni was concentration-dependent. Additionally, ZnO NPs  had a significant impact on the virulence genes of Campylobacter jejuni (cdtA, cdtB, and cdtC), especially at diameters of 25 and 50 nm on  one side and 10 mM on the other side. ZnO NPs have the strongest impact due to their tiny size.

Conclusion and clinical relevance:  ZnO NPs can eliminate Campylobacter jejuni from chicken meat and extend the shelf life of chicken fillets without affecting its sensory  characteristics.