This study, include the green synthesis of ZnO nanoparticles using ethanol extract of (Zingiber officinale) ginger was investigated in order to evaluate its antibacterial effect on fresh chicken meat. Determining the microbiological quality of meat involves performing various plate counts indicators include, including total bacterial count (TBC) and the total coliform counts TCC the UV-Visible Spectrophotometry and FTiR (Fourier Transform infrared spectroscopy) were used to characterize the GnZnO nanoparticles. A total of 180 samples of fresh chicken meat were subjected to (0.5, 1, and 1.5) mg/ml of GnZnONPs and bacteriologically examined was done. significant absorption of UV region at peak370nm verified the presence of ZnO NPs. The FT-IR spectra recorded the existence of biomolecules responsible for the reduction and capping of the green synthesized, Also observed result of a meat sample treated with GnZnONPs showed a significant (p < 0.05) reduction in (TBC) through 2, 5, and 7 days of storage at 4°C (1.5 mg). While the highest count recorded in control (untreated samples) reached 11.360.04 CFU.g-1 at the end of the experiment, the TCC also decreased significantly (p< 0.05) after 5,7 days of storage at 40 C when the meat samples were treated with GnZnONPs compared to the control sample. The findings show that treating poultry meat with GnZNoNPs extends the shelf-life of the meat, and maintains its quality throughout the storage period
|
