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.