Effects of the component of sunflower oil based nanoemulsions against meat-borne pathogens.

ABSTRACT

Today’s consumer looking for wholesome food without chemical preservatives. These can be classified as novel compounds obtained from sunflower oil based nanoemulsions that delay microbial growth of pathogens and spoilage organisms in food. Sunflower oil was screened for the development of a surfactin based nanoemulsion formulation. On further screening for antibacterial activity sunflower oil-based nanoemulsion designated as AUSN-1 showed highest activity against Pseudomonas aeruginosa followed by Bacillus cereus, Proteus mirabilis, Acinetobacter baumannii , Bacillus sp and Aeromonas sp. AUSN-1 also demonstrated a high bacteriostatic and bactericidal con (%) against Pseudomonas aeruginosa, Bacillus cereus respectively.Their role in controlling food pathogens and mechanisms of action. This work suggests the possible use of nanoemulsion as preservatives in meat products.