Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces

The aim of this study was to evaluate the antimicrobial activity of edible films made from a mixture of whey proteins and chitosan, supplemented with cranberry or quince juice, and then applied on fresh cut turkey pieces. Films were used to wrap fresh cut turkey pieces inoculated with S. typhimurium, E. coli, and C. jejuni. The order of the antimicrobial activities of whey protein-chitosan film supplemented with quince juice against bacteria was as follows: L. plantarum < S. typhimurium and L. sakei < S. agona < C. jejuni. In the case of whey protein-chitosan film incorporating cranberry juice, the order of antimicrobial activities was as follows: S. typhimurium < L. sakei < L. plantarum and S. agona < C. jejuni. The edible films placed on fresh turkey stopped the microbiological deterioration of turkey meat and the development of pathogenic microorganisms S. typhimurium, E. coli, and C. jejuni in coated, fresh cut turkey pieces for at least six days.