The Inhibition of Escherichia Coli O157:H7 Inoculated in Hamburger Using A Chitosan/Cellulose Nanofiber Film Containing TheNanoemulsion of Trachyspermum Ammi and Bunium Persicum Essential Oils

Background: antimicrobial compounds have numerous applications, and essential oils could be used in edible films to enhance the food shelf life. this study aimed to assess the inhibitory effects of a chitosan/cellulose nanofiber (cnf) film containing the nanoemulsions of bunium persicum essential oil (nbpeo) and trachyspermum ammi essential oil (nteo) on escherichia coli o157:h7 inoculated in hamburger during storage (4°c). methods: after inoculation, the hamburger samples were classified into three treatment groups of, control, chitosan containing 7.5% cnf (ch-cnf), and chitosan containing 7.5% cnf enriched with 1.6% nteo and 0.8% nbpeo (ch-cnf-neo). the samples were preserved at the temperature of 4°c, and the bacterial counts were determined on days zero, three, six, nine, and 12. data analysis was performed using bonferroni post-hoc test and repeated measures anova. results: the mean e.coli o157:h7 count significantly decreased in the treatments groups compared to the control group. in addition the ch-cnf-neo film exerted the most significant inhibitory effects on the growth of e. coli o157: h7 in the hamburger samples. conclusion: according to the results, the ch-cnf-neo film could effectively reduce the growth of e. coli o157:h7 in hamburger. therefore, ch-cnf-neo film could be used to effectively increase the safety of meat products against e. coli o157: h7.