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

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

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

Author(s) -

Abd Elkader Mahmoud Fawzy,

Almogbel Mohammed Suliman,

Elabbasy Mohamed Tharwat

Publication year - 2020

Publication title -

food science and nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.614

H-Index - 27

ISSN - 2048-7177

DOI - 10.1002/fsn3.1305

Subject(s) - europium , cellulose , nanoparticle , methyl cellulose , doping , bacterial cellulose , nuclear chemistry , materials science , chemistry , food science , nanotechnology , organic chemistry , ion , optoelectronics

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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