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

Background: 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. Methods: 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. Results: 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. Conclusion: 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.