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

Mahmoud Fawzy Abd Elkader; Mohammed Suliman Almogbel; Mohamed Tharwat Elabbasy

doi:10.1002/fsn3.1305

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

Food Sci Nutr. 2019 Dec 4;8(1):291-298. doi: 10.1002/fsn3.1305. eCollection 2020 Jan.

Authors

Mahmoud Fawzy Abd Elkader¹, Mohammed Suliman Almogbel^{2

3}, Mohamed Tharwat Elabbasy^{3

4

5}

Affiliations

¹ Biophysics Department Faculty of Science Cairo University Giza Egypt.
² Clinical laboratory sciences Department College of Applied Medical Sciences Ha'il University Ha'il Saudi Arabia.
³ Molecular Diagnostics and Personalised Therapeutics Unit (MDPTU) Ha'il University Ha'il Saudi Arabia.
⁴ Public Health Department College of Public Health and Health Informatics Ha'il University Ha'il Saudi Arabia.
⁵ Food Control Department Faculty of Veterinary Medicine Zagazig University Zagazig Egypt.

Abstract

The study validated the efficacy of methyl cellulose films doped with different concentration of Eu₂O₃ nanoparticles to inactivate foodborne pathogens. Eu₂O₃ 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 Eu₂O₃ nanoparticles compared with pure MC film could be achieved. The findings acquired verify the impact of prepared MC films doped with Eu₂O₃ nanoparticles on the test strains.

Keywords: Eu2O3 nanoparticles; food packaging and antimicrobial activity; foodborne bacteria; methyl cellulose.