Effect of Cinnamon and Turmeric Nanoparticles Extract on microorganisms of Fresh Ground Beef During Cold Storage

Abstract

This study aimed to evaluate the effect of cinnamon and turmeric nanoscale extracts on reducing the microbial load of ground beef stored under refrigerated temperature at 2 ° C for 12 days. The study included six different treatments T1 positive control treatment (adding water), T2 negative control treatment (without addition) and T3. (Curcuma 248.3 ppm), T4 (Curcuma 496.9 ppm), T5 (Cinnamon 83.08 ppm) and T6 (Cinnamon 166.16 ppm). The treatments were kept with storage periods of 1, 4, 8 and 12 days, respectively. Some tests were performed to detect microorganisms. The results of the treatments recorded lower values for the total number of bacteria when compared with the two control treatments, and the treatment T6 recorded the lowest values. The results observed that there was a significant decrease (P< 0.05) in the numbers of cold-loving bacteria for the treatments to which the cinnamon and turmeric nanoparticles extract was added. Treatment T6 (cinnamon 166.16 ppm) recorded lowest number of cold-loving bacteria, reaching 4.47, 4.57 and 4.77, 5.22 bacterial units/gm. meat. The results of the added treatments showed a significant decrease (P <0.05) in the logarithm of the number of coliform bacteria compared to the positive control treatments (T1 and T2). In addition, T6 (cinnamon 166.16 ppm) reached lowest number of coliform bacteria and reached 3.69, 3.78, 3.87, 3.99 bacterial units/gm meat. This study concluded that the addition of cinnamon and turmeric nanoparticles extracts to fresh beef and stored by refrigerating for different storage periods. This antibacterial activity assured by a decrease in the logarithm of the total number of normal bacteria, cold-loving bacteria and coliform bacteria, compared with the control treatments for ground beef and cryogenic stock.