Cooked turkey ham samples were purchased at the local market in Rio de Janeiro (Brazil) and taken immediately to the analysis laboratory. The turkey ham slices were cut into a mold with the same diameter as the film (90 mm). Based on the overall results, BM film and BM/ZnO-0.5 film were selected for antimicrobial evaluation. A control treatment (C) of turkey ham samples was used.
Strains of
Staphylococcus aureus (ATCC 13565) were activated in Brain Heart Infusion (
BHI) broth (ACUMEDIA, MI, USA) with incubation for 24 h at 35 °C. After activation, bacterial colonies were isolated on Baird–Parker Agar (KASVI, Spain) supplemented with
egg yolk tellurite (MILLIPORE, Burlington, VT, USA) with incubation for another 24 h at 37 °C. Colonies of isolated bacteria were transferred to test tubes containing 5.0 mL of 0.85% (
w/
v) sterile saline solution. Turbidity was compared to a standard barium sulfate solution equivalent to the 0.5 MacFarland scale, corresponding to an approximate concentration of 8 log CFU mL
−1 based on the Clinical and Laboratory Standards Institute guidelines (CLSI, 2006) [28 ].
The bacterial contamination assay was adapted using the method described by Dutra et al. (2022) [29 (
link)]. In sterilized trays, 90 μL of a
S. aureus suspension diluted to 6 log CFU
−1 was inoculated individually onto the turkey ham slices (10 g). The cultures were spread individually on the surface of the turkey ham samples with a sterile Drigalski spatula and allowed to adhere to the samples for 15 min in a bacteriological cabinet. After inoculation, the films were placed in contact with the turkey ham and the samples were stored at 7 °C.
Microbiological analyzes were performed immediately after inoculation (0D) and on days 2 (2D), 6 (6D), and 7 (7D) of refrigerated storage, aiming to simulate the average shelf life of the product, which is approximately one week under refrigeration [30 (
link)]. Approximately 10 g of turkey ham samples from treatments C, BM, and BM/ZnO-0.5 were transferred to 90 mL of a 0.85% (
w/
v) saline solution in sterile sample bags. After homogenization in a Stomacher (Sample Mixer Stomacher, Stomax, São Paulo, Brazil) for 2 min, the solution was diluted in decimal series (10
−1 to 10
−4) and plated in duplicate on Baird–Parker Agar with
egg yolk tellurite. The plates were incubated at 37 °C for 24 h. Results were expressed as log CFU g
−1.
S. aureus was also evaluated on the day of processing in samples of inoculated turkey ham slices.
Mirres A.C., Vieira I.R., Tessaro L., da Silva B.D., de Andrade J.C., da Silva A.A., Carvalho N.M., de Sousa A.M, & Conte-Junior C.A. (2024). Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging. Foods, 13(12), 1895.