Consumer demand for ready-to-eat ‘fresh’ and safe food products with less synthetic preservatives together with well documented food-borne microbial outbreaks drive both research and food industry toward new innovative methods for microbial growth inhibition while keeping food freshness, quality, and safety. Incorporation of natural bioactive agents in the packaging material to increase the shelf life of meat products is a promising technology. LDPE and PET films coated with GSE showed inhibition zones of E. coli growth in the variety of 16 mm-25 mm, while S. aureus growing inhibition zones were in the range of 15 mm- 20mm. For LDPE corona movies coated with grape seed extract, the Minimum Inhibitory Concentration (MIC) was 0.002g/1cm2 for E. coli and 0.003 g/1cm2 for S. aureus. The coated films; LDPE/GSE or GSKE, were used to wrap fresh chicken bones, TVC, Pesudmonads, Brochothrix thermosphacta, Lactic acid bacteria, and Enterobacteriaceae totals were strong-minded during the storage period; 10 days for test samples and 8 days for controls. Microbiological study for tested examples was done on day 0, 2, 4, 6, 8 and 10 while for switch till day 8. There was a reduction in the populations of the examined bacteria in the range of 0.2-1.4 log cfu/g in the case of GSE, while with GSKE the reduction of bacterial populations range was 0.3-1.95 log cfu/g.
Nahla Mohamed Abdel khalek Khalil