Effect of Nano-Curcumin on Staphylococcus aureus, Escherichia coli, and Bacillus cereus inoculated in chicken kofta

Abstract Food safety is the major issue in the food industry. Curcumin is a natural antimicrobial that has nutritional and health benefits. Nanotechnology can improve its bioavailability and application in food. Thus, this study was designed to evaluate the antimicrobial effect of nano-curcumin on some food poisoning bacteria, especially those of zoonotic importance, such as Escherichia coli, Staphylococcus aureus, and Bacillus cereus, in vitro and inoculated in chilled chicken kofta. Nano-curcumin showed antimicrobial effects on the microbes under study in vitro, which were confirmed using transmission electron microscopy (TEM).The microbiological quality and physicochemical and sensory attributes of chilled chicken kofta was evaluated at 4°C for 27 days. Nano-curcumin reduced the count of E. coli from 5.73 to 1.09 log cfu/g, the count of S. aureus from 5.73 to 1.02 log cfu/g, and the count of B. cereus count from 5.87 to 3.13 log cfu/g. Nano-curcumin increased PH, TBA and TVB-N values over the storage period. Moreover, it enhanced the sensory attributes and shelf life of chicken kofta until the 27th day of storage. Nano-curcumin is considered a novel antimicrobial and antioxidant agent for meat products.