Antibacterial activity of zinc oxide nanoparticle suspensions on food‐borne pathogens

Mirhosseini, Mahboubeh; Firouzabadi, Fatemeh Barzegari

doi:10.1111/1471-0307.12015

Cited by 97 publications

(51 citation statements)

References 21 publications

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“…ZnO quantum dots used as antimicrobial agents significantly inhibited L. monocyto genes and Salmonella Enteritidis in liquid egg whites (18). Similar inhibitory effects of ZnO NPs on S. aureus and E. coli have been observed in milk samples (27). Juneja and Eblen (20) , no greenish discoloration and putrid odor: + , greenish discoloration and putrid odor.…”

Section: Discussionsupporting

confidence: 55%

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Reducing Pathogens by Using Zinc Oxide Nanoparticles and Acetic Acid in Sheep Meat

Mirhosseini

Arjmand

2014

Journal of Food Protection

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Practical applications of different concentrations (0, 1, 2, 4, 6, and 8 mM) of zinc oxide (ZnO) suspensions containing 1 % acetic acid were investigated against the pathogenic bacteria Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus. ZnO suspensions (0, 1, 3, 6, and 8 mM) containing acetic acid had a significant inhibitory effect on the growth of L. monocytogenes, E. coli, and S. aureus during 12 h of incubation, and the 8 mM suspensions of ZnO were the most effective against all the strains. These data suggested that the antibacterial activity of ZnO was concentration dependent. Thus, 6 and 8 mM ZnO were selected for further studies in meat. ZnO nanoparticles reduced initial growth of all inoculated strains in meat. To our knowledge, this is the first report describing the antibacterial activity of ZnO nanoparticles in meat and indicates the potential of these nanoparticles as an antibacterial agent in the food industry.

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Section: Discussionsupporting

confidence: 55%

“…These elements have been used for food preservation (18,27) and to decontaminate surfaces in industrial environments. These elements also have been used in active food packaging for such properties as ethylene oxidation or oxygen scavenging, which can extend food shelf life (24).…”

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confidence: 99%

Reducing Pathogens by Using Zinc Oxide Nanoparticles and Acetic Acid in Sheep Meat

Mirhosseini

Arjmand

2014

Journal of Food Protection

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“…This study suggested that the application of ZnO NPs as antibacterial agent in food systems and medicine may be effective at inhibiting certain pathogens. Also the same result, carried out to reduce E. coli and S. aureus in milk samples [32].…”

Section: 2mic and Mbc Testsmentioning

confidence: 91%

Antimicrobial effect of nanofluid including Zinc oxide (ZnO) nanoparticles and Mentha pulegium essential oil

2016

J App Biol Biotech

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This study was carried out to evaluate the in vitro antibacterial activity of nanofluid based on Mentha pulegium essential oil and Zinc oxide (ZnO) nanoparticles (NPs) against different bacterial species. The essential oil was obtained by hydro-distillation using Clevenger and then ZnO NPs were added at the rates 0, 300, 500 and 1000 ppm to prepare nanofluids. The agar disk diffusion and micro-dilution methods were used to study the antibacterial activity. Minimum inhibitory concentration (MIC) against B. cereus, S. aureus, S. entrica and E. coli was determined respectively 7.8, 3.9, 15.6 and 62.5 ppm for ZnO NPs. Minimum bactericidal concentration (MBC) against the mentioned bacteria was respectively 15.6, 7.8, 31.2 and 125 ppm for ZnO NPs. S. aureus and E. coli were respectively the most and the least sensitive species. ZnO nanoparticles improved the antibacterial activity of M. pulegium essential oil which shows the potent application of the particles in different industries like food packaging, food and pharmaceutical systems.

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“…Moreover, ZnO nanoparticles present high antimicrobial activity against a range of bacteria strains, in particular S. aureus (Li et al 2008). Mirhosseini and Firouzabadi (2012) investigated ZnO antibacterial activity against E. coli and S. aureus. As aforementioned, ZnO nanoparticles were more effective toward S. aureus strain, showing inhibition zones of 10 and 12 mm at the concentrations of 5 and 10 mM, respectively.…”

Section: Nanomaterials: Antimicrobial Properties and Mechanisms Of Acmentioning

confidence: 99%

Toxicity of Nanomaterials to Microorganisms: Mechanisms, Methods, and New Perspectives

2013

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In the last few years, several nanomaterials with unique physicochemical properties have been developing. Specially, nano-sized materials such as silver and zinc nanoparticles, carbon nanotubes, and graphene oxide have been attracting great attention due to their potential as novel antimicrobial agents. Worldwide, the constant and indiscriminate use of conventional antibiotics has been responsible for the development of several resistant microbial species. In this context, there is a real and increasing demand for new antimicrobial agents. Nanomaterials offer several benefits due to their small size (high aspect volume/ area) that provides to nanoparticles great ability to get through physical barriers such as membranes and cellular walls. Henceforth, the aim of this present chapter is to discuss the toxicological aspects of nanomaterials to microorganisms, describing the methods to evaluate their antimicrobial activity and highlighting their implications on the microbial communities of soil and water environments. We also stress the main industrial applications of antimicrobial-engineered nanomaterials.

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Antibacterial activity of zinc oxide nanoparticle suspensions on food‐borne pathogens

Cited by 97 publications

References 21 publications

Reducing Pathogens by Using Zinc Oxide Nanoparticles and Acetic Acid in Sheep Meat

Reducing Pathogens by Using Zinc Oxide Nanoparticles and Acetic Acid in Sheep Meat

Antimicrobial effect of nanofluid including Zinc oxide (ZnO) nanoparticles and Mentha pulegium essential oil

Toxicity of Nanomaterials to Microorganisms: Mechanisms, Methods, and New Perspectives

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