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Title

ANTIMICROBIAL LEMON ESSENTIAL OIL IN EDIBLE CHITOSAN FILM FOR CHICKEN MEAT

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Abstract

 BACKGROUND AND AIM: THE RAPID MICROBIAL GROWTH OF NEWLY REFRIGERATED MEATS CAUSES TO SHORTEN THE SHELF LIFE AND REDUCE TIME OF STORAGE AND DECREASE ITS QUALITY FOR REASONS SUCH AS NONMAINTENANCE OF COLD CHAIN DURING STORAGE, DISTRIBUTION AND TRANSPORTATION. BESIDES, IT CAUSES TO SUPPORT THE GROWTH OF PATHOGENIC MICROORGANISMS AND CREATE PROBLEMS FOR THE PUBLIC HEALTH. ONE OF THE FRUITS WITH PROVEN ANTIMICROBIAL EFFECTS IS LEMON, WHICH HAS BEEN DEMONSTRATED TO INHIBIT THE GROWTH OF SEVERAL FOOD BORNE PATHOGENIC BACTERIA. THE ANTIMICROBIAL ACTIVITY OF LEMON HAS BEEN ATTRIBUTED MAINLY TO THE PRESENCE OF VOLATILE COMPOUNDS FOUND IN ITS ESSENTIAL OIL. THE AIM OF THIS WORK WAS EVALUATION OF ANTIBACTERIAL ACTIVITY OF CHITOSAN FILM INCORPORATED WITH LEMON ESSENTIAL OIL (LEO) AND ITS EFFECTS ON SHELF LIFE OF CHICKEN MEAT IN REFRIGERATED STORAGE.METHODS: IN THIS EXPERIMENTAL STUDY, LEO WAS PREPARED AND ANALYZED BY GAS CHROMATOGRAPHYFLAME IONIZATION DETECTOR. THE ANTIBACTERIAL EFFECTS OF LEO WERE SCREENED USING THE MICRODILUTION METHOD FOR SHIGELLA DYSENTERIAE, LISTERIA MONOCYTOGENES AND SALMONELLA TYPHI. ALSO, THE EFFECT OF THREE CONCENTRATIONS OF LEO (0.5, 1 AND 2% W/V) WITH CHITOSAN 2% (PREPARED IN ACETIC ACID 2%) IN 4±1OC TEMPERATURE AND STORAGE TIME UP TO NINE DAYS WAS EVALUATED ON SHELF LIFE OF CHICKEN MEAT….

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