Effect of Antibacterial Activity of Zinc Oxide Nanoparticles against E. coli and Staph. aureus on Quality and Shelf Life of Minced Meat

Metal nanoparticles have attracted a lot of attention recently in several nanotechnology fields. Zinc oxide nanoparticles (ZnO NPs) have attracted the most interest among metal nanoparticles due to their possible antibacterial impact, particularly in regulating the safety of meat and meat products. This study looked at how the quality and shelf life of minced beef were affected by antibacterial activity of zinc oxide nanoparticles (ZnO NPs) against S. aureus and E. coli. So, minced meat samples were inoculated with S. aureus and E. coli and then exposed to various doses of ZnO bulk and nanoparticles, including 4 mM, 6 mM, and 8 mM then kept at 4 °C for 12 days, then E. coli and S. aureus growth and count were examined to assess ZnONPs action on them and on minced meat quality and shelf life. The findings showed that E. coli and S. aureus growth and count in minced beef were significantly reduced by ZnO NPs at 8 mM concentration. The findings suggest that ZnO NPs could be utilized as antibacterial agents and for shelf-life extension in food preservation