Table 2.
Direct uses of chitosan nanoparticles to control foodborne pathogens (MIC: minimum inhibitory concentration; MBC: minimum bactericidal concentration).
| Compoxund | Foodborne Pathogens | Major Method of Analysis | Values from Analysis | Particle Size (nm) | Reference |
|---|---|---|---|---|---|
| CSNPs | Escherichia coli O157:H7 | Log reduction (units not given) | 0.4–9.7 | <300 | [81] |
| Edible coating of CSNPs on grapes |
Salmonella spp. | MIC (g/L) vs. MBC (g/L) | 3.0 vs. 6.0 | 128.3 | [82] |
| E. coli | 3.0 vs. 3.0 | ||||
| S. aureus | 2.0 vs. 6.0 | ||||
| P. aeruginosa | 3.0 vs. 4.0 | ||||
| L. monocytogenes | 3.0 vs. 6.0 | ||||
| Vegetable wash with CSNPs and 1% citric acid | E. coli | Reduction of viable bacteria (log CFU/g) | 1.63 | 352.7 ± 2.8 (most effective size) | [83] |
| S. Typhimurium | 1.16 | 865.9 ± 15.3 (most effective size) | |||
| Low molecular weight CSNPs | E. coli | MIC(%w/v) vs. MBC (%w/v) | 0.018 vs. 0.037 | 60 ± 5.48 | [84] |
| Medium molecular weight CSNPs | 0.037 vs. 0.075 | 78.50 ± 6.77 | |||
| Middle-viscous CSNPs (crab shell CS) | 0.037 vs. 0.075 | 105.20 ± 8.58 |