Nanostructured antibacterial aluminum foil produced by hot water treatment against E. coli in meat

Antibiotic resistance has been on the rise due to the overuse of antibiotics in the agricultural industry. This has led to an increase in foodborne illnesses and a need for alternative modes of action to help mitigate bacterial growth. This study broaches the potential applications of hot water-treated (HWT) aluminum foil for use in the food packaging industry. Through HWT, a layer of aluminum oxide nanostructures is formed on the surface of the foil, which conveys antibacterial properties. Here, we demonstrate the efficacy of HWT aluminum foil in preventing bacterial growth of Escherichia coli on red meat. Aluminum foil samples were treated in hot water at different temperatures including 75 degrees C, 85 degrees C, and 95 degrees C. It was found that HWT foils were 95-100% effective in preventing bacterial growth, while the efficacy of untreated foil was only similar to 30%. Enhanced efficacy of HWT samples is believed to be due to improved release of reactive oxygen species from high surface area aluminum oxide nanostructures and a physical rapturing mechanism associated with the penetration of nanostructures through the bacteria membrane. This research presents a nontoxic, cost-effective means of curbing foodborne illnesses caused by bacteria. Graphic abstract

Automated summary

This study explores the potential use of hot water-treated (HWT) aluminum foil in preventing bacterial growth on red meat. The efficacy of HWT foils in different temperatures was tested, with results showing 95-100% effectiveness in preventing bacterial growth due to improved release of reactive oxygen species from nanostructures and physical rapturing mechanism associated with membrane penetration. This research offers a nontoxic and cost-effective solution for curbing foodborne illnesses caused by bacteria.