The Antimicrobial Effects of Alginate Coating Containing Solid Lipid Nanoparticles of Peppermint Essential Oil against Escherichia coli O157: H7 and Salmonella Typhimurium Inoculated on Beef Fillet

The current study aimed to evaluate the effect of an alginate coating containing peppermint essential oil (PEO) and solid lipid nanoparticles (SLNs) against Salmonella Typhimurium and Escherichia coli O157: H7 inoculated on beef fillets and subsequently stored at a temperature of 4 ± 1 °C for 12 days.

Beef fillet samples were divided into four groups: CON group (without any coating solution), ALG group (coated with alginate solution), ALG + PEO group (coated with alginate solution containing 0.1 % (w/v) PEO), and ALG + SLN-PEO group (with alginate solution in combination SLN containing 0.1 % (w/v) PEO). The samples were then analyzed for the presence of inoculated E. coli O157: H7 and S. Typhimurium during refrigerated storage.

The ALG + SLN-PEO coating had a larger impact in controlling the growth of pathogenic bacteria on beef fillets compared to the other treatment groups.

According to the obtained results, the ALG + SLN-PEO coating could potentially be used in the food industry to reduce the risks associated with contamination of beef fillets by E. coli O157: H7 and S. Typhimurium.