Journal of Food Processing & Technology

A comparison on the effects of polyethylene and polyamide nano-silver packaging in reduction of the mince microbial load

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Hamed Ahari, E Hosseini, M Abbasi and A A Anvar

Islamic Azad University, Iran

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

To increase the per capita consumption of packed products, such as meat, in each country, it is important to increase the shelf life of these products without risking food safety; covers that reduce the microbial load, maintain the quality, and prevent product waste are therefore essential. The use of innovative technologies, known as nanotechnology, is a novel approach in this sector. Covers made of silver nanoparticles effectively prevent and reduce invasion of microorganisms, compared with other conventional covers. This study was conducted to determine the effects of nano-silver covers compared with conventional covers.

Biography :

Hamed Ahari is currently working as an Assistant Professor of Food Safety and Quality Control. He is also a Faculty member of Food Technology and Nutritional Sciences and; Researcher of Food Nano Microbiology Sciences at Science and Research Branch, Islamic Azad University, Tehran, Iran. He is also Member of American Society for Food Protection; Member of World Food Safety Organization (WFSO); Member of Iranian Food Sciences Society (IFS) and International Lead Auditor of Food Safety System.