Assay of chitosan complex as edible film through inhibited abilities against some microbes caused food poisoning

This study was aimed to prepare the thinly edible film complex of Chitosan (1.5%) - sorbic acid (1%) to determine of inhibitory efficacy against the test-causing microbes and the effect of their use in the preservation of soft cheese and chicken breast samples at 4 oC. The results showed that the minimum inhibitory concentration of the chitosan complex was between 1.0 to 1.5 mg /5 ml of the dietary medium and that the addition of sorbic acid supporting substances increased the sensitivity of the test bacteria to each of the complex at 0.75 to 1.0 mg respectively. The inhibitory viability of the packaging complex against E.coli, P.flourescens, Staph.aureus, B.cerus and A.parasiticus, which cause food poisoning, increased with the concentration of 0.5, 1.0 and 2.0 mg for the diameter of the inhibition zone at 11-14 and 19-23 and between 24-26 mm respectively. The conservation of packaging was complicated at 4° C in maintaining the weight of the soft cheese samples encapsulated for the 15th day and the chicken meat samples at the 12th compared to six days in control group samples. The results also indicated that the packaging of cheese samples by the chitosan complex was significantly (p<0.05) increased in the number of contaminated microbial species with increased storage time but was significantly less than the increase in these samples of the non-coated cheese samples. The total microbial counts were in storage days 3, 9, 12 and 15 at 0.1, 0.1, 1, 1, 2, and 2 (log cfu/ g) respectively, compared with the total numbers of microbes in the unpaired samples of 0.1, 4, 7, 9, 10, 12 (Log cfu/ g) respectively. It was similar to the types of bacteria, lactic acid, colorectal and total fungi, as well as the use of the chitosan complex. The total number of contaminated microorganisms for chicken meat samples was not significantly different.