White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including E. coli O157:H7. The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10 or 37 °C using broth dilution; ii) to address the post-process contamination of white brined cheese with E. coli O157:H7 by using chitosan coating with or without ZnO nanoparticles during storage for 28 d at 4 and 10 °C; and iii) to study the physicochemical characteristics of chitosan coating containing ZnO nanoparticles. ZnO nanoparticles at ≥0.0125% inhibited the growth of three E. coli O157:H7 strains at both 37 and 10 °C. The chitosan coating with or without ZnO nanoparticles significantly reduced the initial numbers of E. coli O157:H7 in white brined cheese by 2.5 and 2.8 log CFU/g, respectively, when stored at 4 °C or by 1.9 and 2.1 log CFU/g, respectively, when stored at 10 °C. The chitosan-ZnO nanoparticle coating was not significantly different (p > 0.05) but was slightly better than chitosan alone as an active, smart packaging material in food applications.

白色咸水奶酪可能是食源性病原体（包括大肠杆菌O157：H7）生长的理想培养基。这项研究的目的是：i）用肉汤稀释法评估氧化锌（ZnO）纳米颗粒在10或37°C下对大肠杆菌O157：H7的抑制作用；ii）通过在4和10°C下储存28 d期间使用带有或不带有ZnO纳米粒子的壳聚糖涂层来处理白色咸味干酪在加工后被大肠杆菌O157：H7污染的问题；iii）研究含ZnO纳米粒子的壳聚糖涂层的理化特性。≥0.0125％的ZnO纳米颗粒抑制了三种大肠杆菌的生长O157：H7菌株在37°C和10°C下均能显示。当储存在4°C或1.9和2.1 log CFU / g下时，带有或不带有ZnO纳米粒子的壳聚糖涂层分别显着降低了白色盐水干酪中大肠杆菌O157：H7的初始数量分别为2.5和2.8 log CFU / g。分别存放在10°C时。壳聚糖-ZnO纳米颗粒涂层无显着差异（p> 0.05），但在食品应用中作为活性，智能包装材料比单独使用壳聚糖的情况略好。