{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T22:55:38Z","timestamp":1793228138745,"version":"4.5.0"},"reference-count":46,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2022,6,8]],"date-time":"2022-06-08T00:00:00Z","timestamp":1654646400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,7]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Several types of cheeses including white brined cheese have been linked to listeriosis outbreaks worldwide. This study aimed to (i) investigate the in vitro inhibitory activity of zinc oxide (ZnO) nanoparticles (NPs) at concentrations of 0.0125\u20130.1% against three\n                      <jats:italic>Listeria monocytogenes<\/jats:italic>\n                      strains at 10 or 37\u00b0C, (ii) evaluate the antimicrobial efficiency of chitosan\u2010based coating containing 1.0% ZnO NPs against\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                      on the surface or inside vacuum\u2010packaged white brined cheese at 4 or 10\u00b0C, and iii) determine the migration of ZnO NPs from the surface to the interior of cheeses using energy dispersive X\u2010ray analysis (EDX). The antimicrobial activity of ZnO NPs was higher at 37\u00b0C than at 10\u00b0C. The initial numbers (4.0 log CFU\/ml) of two\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                      strains were reduced below detectable levels, while the third strain was reduced by 1.2 log CFU\/ml at 37\u00b0C. At 10\u00b0C, the initial\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                      numbers were reduced by 0.4\u20131.9 log CFU\/ml. Chitosan coating containing 1.0% ZnO NPs reduced\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                      numbers by 1.5 and 3.7 log CFU\/g on the surface or by 0.9 and 1.5 log CFU\/g in the interior of vacuum\u2010packed cheese stored at 10 or 4\u00b0C, respectively. The EDX results showed that ZnO NP levels remained constant on the cheese surface with no indication of migration into the cheese matrix at the end of storage.\n                    <\/jats:p>\n                    <jats:p>\n                      <jats:bold>Practical Application<\/jats:bold>\n                      : Chitosan and ZnO are antimicrobial agents and their combination in edible coatings has the potential for inactivating foodborne pathogens. Chitosan coating containing ZnO NPs can be used as an effective active packaging material to reduce numbers of\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                      in white brined cheese.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16208","type":"journal-article","created":{"date-parts":[[2022,6,8]],"date-time":"2022-06-08T03:19:13Z","timestamp":1654658353000},"page":"3151-3162","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Chitosan\u2013ZnO nanocomposite coating for inhibition of\n                    <i>Listeria monocytogenes<\/i>\n                    on the surface and within white brined cheese"],"prefix":"10.1111","volume":"87","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7202-5440","authenticated-orcid":false,"given":"Amin N.","family":"Olaimat","sequence":"first","affiliation":[{"name":"Department of Clinical Nutrition and Dietetics Faculty of Applied Medical Sciences The Hashemite University P.O. Box 330127 Zarqa 13133 Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amani Ghazi Ahmad","family":"Sawalha","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9592-055X","authenticated-orcid":false,"given":"Anas A.","family":"Al\u2010Nabulsi","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6166-1388","authenticated-orcid":false,"given":"Tareq","family":"Osaili","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Technology Jordan University of Science and Technology P.O. 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