The effects of nanosilver and nanoclay nanocomposites on shrimp (Penaeus semisulcatus) samples inoculated to food pathogens
Saeed Paidari, Hamed Ahari
Today, antibacterial packaging plays a major role in enhancing shelf life of food products. Application of nanoclay and nanosilver as antimicrobial agents has been glorified recently in the food industry due to their ability to enhance mechanical properties of food packaging. As vibrio parahaemolyticus, Staphylococcus aureus and Escherichia Coli are among of the most usual bacteria affecting fisheries, the aim of this study was to evaluate effects of nanoclay and nanosilver packaging on the growth of pathogens within 6 days of shrimp shelf life at 4 °C. Silver and clay nanoparticles (NPs) were analyzed using AFM, SEM, FESEM, EDX, FTIR, DLS and TEM as well. The size of clay and silver nanoparticles were 15 nm and 35 nm respectively. 21 packaging samples containing 1 to 7 percent of NPs were produced using melt mixing method. Shrimps samples were inoculated with pathogens using a 0.5 McFarland standard and hot sealed using nanopackaging treatments. Result showed that nanopackaging could decrease colony counts more than one logarithmic cycle which was a significant reduction (P < 0.05). Also, a synergistic effect was observed for packaging containing both nanoclay and nanosilver particles. Results of the current study shows that application of silver and clay NPs in nanocomposites could be a promising method to reduce microbial load and increasing shelf life of perishable food products.