Polyethylene and Polyamide Covers Containing Silver Nanoparticles in Reduction of the Mince Microbial Load

Objective(s): The use of new technologies, which can be realized as nanotechnology, is a novel approach in this sector. Covers made of silver nanoparticles effectively prevent and reduce invasion of microorganisms, compared with other conventional covers. This study was conducted to determine the effects of nanosilver covers in comparison with other conventional covers. Materials and methods: In order to measure the effect of antibacterial nanocovers, in comparison with other commonly used covers in packing food products, the direct contact of covers with food (in this study, mince mixture of sheep calf) was used as control. Furthermore, the sample was contaminated with standard strains of gramnegative and grampositive bacteria in specified time periods (zero, 24, 48 and 72 hours) was performed. Findings: Despite the large number of Staphylococcus aureus colonies in meat tested as normal flora, except for one case, no other positive Staphylococcus aureus coagulase bacteria were either found or reported by confirmatory tests; however, the absence of even a colony of positive staphylococci coagulase, despite the manual infection of 2 sections from 7 sections, raised the possibility of the domination of Escherichia colibacteria and prevention of the growth of Staphylococcus aureus bacteria in the broth. Conclusion: Nanosilver cover has been identified as the most efficient cover in reducing the microbial load and increasing the shelf life of mince.