Impact of Propolis Nanoemulsion on Listeria monocytogenes Contaminating Chilled Stored Breaded Chicken Panne
Impact of Propolis Nanoemulsion on Listeria monocytogenes Contaminating Chilled Stored Breaded Chicken Panne
Aalaa S. Saad1*, Taghreed H. A. Ali2, Nayerah Alatfeehy3, Dalia Elmasry4
ABSTRACT
Nanotechnology involves using minuscule particles and substances at a highly reduced scale. Its quick and precise movements and high bioavailability provide a scientific advantage in dealing with foodborne pathogens. The number of Listeria monocytogenes outbreaks caused by eating food is increasing worldwide, and people are increasingly looking for natural ways to stop the development of L. monocytogenes. In this context, propolis, a natural substance produced by bees, looks like an attractive option owing to its antibacterial action against many pathogens in food. The aim of this study is to investigate the effect of propolis extract (PE) and propolis nanoemulsion (PN) on L. monocytogenes, its toxins’ expression, and the sensory qualities of breaded chicken panne during chilled storage. The 30% PN concentration had a size of 19.783 nm and a narrow size distribution (polydispersity index: 0.253) with a distinct chemical composition. PE’s minimum inhibitory concentration (MIC) was 50 and 25 mg/mL, while PN’s was 150, 75, and 37.5 mg/mL. The number of viable L. monocytogenes in the breaded chicken panne with PE and PNs gradually decreased significantly (P < 0.05) on chilling compared to the control. Moreover, in the PE and PN-treated groups, the relative expression of hemolysin A (hlyA) decreased until the 9th day, reaching 0.251 and 0.125, respectively, and the relative expression of IAP reached 0.293 and 0.125, respectively. Additionally, treating the chicken panne with either PE or PN did not appear to affect the average sensory score of the breaded chicken panne. Our study has demonstrated that natural product-based biocontrol techniques have the potential to be developed to control the development of L. monocytogenes in chicken and chicken products. This result indicates that using natural and bio-based products can effectively manage diseases in the food industry.
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