Shokoufe Heydari - Department of Chemical Engineering, College of Engineering, Shahrood Branch, Islamic Azad University, Shahrood, Iran,
Mostafa Shahidi Noghabi - Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad-Quchan Highway,Mashhad, Iran
Fakhri Shahidi - Dept. of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad,Mashhad, Iran,

In recent years, many researchers focused on producing edible films based on biopolymers like polysaccharides, proteins and fats. Research in the safety of processed food has focused on performing antimicrobial edible films as a novel way to suppress pathogenic bacteria such as Staphylococcus aureus. In this study, psyllium hydrocolloid (PH) films containing different concentrations of nisin and EDTA was prepared and their antimicrobial activity was evaluated. Antimicrobial activity of films against Staphylococcus aureus at three different dilutions of bacteria was studied. The results indicate that the PH films containing different concentrations of nisin and EDTA can be used to inhibit Staphylococcus aureus (one of the microorganisms responsible for spoilage in meat). The results show that the maximum inhibitory effect is related to the film with the highest concentration of nisin and EDTA.

EDTA, Nisin, Psyllium Hydrocolloid, Staphylococcus Aureus