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Table 3 In vivo antibacterial activity against E. coli (104 cfu/g) in minced beef meat products treated with chitosan (Ch) and chitosan-silver nanoparticles (Ch-AgNPs) after storage for 10 days at 4 °C

From: Preparation and antibacterial activity of chitosan-silver nanoparticles for application in preservation of minced meat

Treatment Concentration (μg/g) Antimicrobial activity against E. coli (104 cfu/g) ± SE at time (day) Average ± SE
3 7 10
Control+ 0.00 295.00 ± 2.89 ˃ 300 ˃ 300 ˃ 300
Control− 0.00 137.50 ± 1.44 295.00 ± 2.89 298.5 ± 0.87 243.67ed ± 53.09
Ch 1000 75.00 ± 2.89 132.50 ± 1.44 172.50 ± 1.44 126.67d ± 28.30
2500 62.50 ± 1.44 85.00 ± 2.89 105.00 ± 2.89 84.17c ± 12.28
Ch-AgNP1 1000 8.50 ± 0.29 14.50 ± 0.29 21.00 ± 0.58 14.67c ± 3.61
2500 1.50 ± 0.29 11.00 ± 0.58 14.50 ± 0.29 9.00b ± 3.88
Ch-AgNP2 1000 5.50 ± 0.29 12.50 ± 0.87 16.50 ± 0.87 11.50b ± 3.21
2500 2.00 ± 0.00 4.50 ± 0.29 11.00 ± 1.73 5.83a ± 2.68
Ch-AgNP3 1000 1.50 ± 0.29 9.50 ± 0.29 13.50 ± 0.87 8.17a ± 3.53
2500 1.50 ± 0.29 2.50 ± 0.29 7.00 ± 0.58 3.67a ± 1.69
Mean 85.25a 121.4b 129.75c Between treatment for 1000 = 2.38
LSD0.05 Between time = 1.23 Between treatment for 2500 = 2.60
  1. Values are mean of three replicates ± standard error (SE). Different letters in the same column indicate significant differences according to Duncan's multiple range test (P ≤ 0.05)
  2. Before treatment, 130 × 104 cfu/g
  3. Control (+) minced meat treated with E. coli, Control (−) minced meat without E. coli, Ch chitosan, NP nanoparticle, Ch-AgNP1 (0.1% Ag), Ch-AgNP2 (0.2% Ag), Ch-AgNP3 (0.3% Ag)