Evaluation the Antimicrobial Action of Kiwifruit Zinc Oxide Nanoparticles against Staphylococcus aureus Isolated from Cosmetics Tools

Abstract

This work is focused on the effects of kiwi zinc oxide (ZnO) nanoparticles that are prepared through green synthesis, on Staphylococcus aureus isolated from different cosmetic tools. Zinc acetate was utilized ions while kiwi peels extract was used as a reducing agent. The formation of zinc oxide nanoparticles (ZnO NPs) was confirmed by the change of the color from green to brown and the UV-visible spectral analysis which revealed a strong surface plasmon. In addition, transmission electron microscope, and Atomic Force Microscopy (AFM) characterization showed that ZnO NPs has a spherical shape with a mean diameter of 19.76 nm. Forty swab samples were taken from different cosmetics tools and were cultured. S. aureus was identified by the biochemical and molecular identification methods. Results showed powder sponge recorded the highest, among the cosmetic tools, that harbors staphylococci bacteria. The Minimum Inhibitory Concentration (MIC) with different concentrations (128, 64, 32 and 16) mg/ml of ZnO NPs, was studied. A well diffusion test was performed to detect S. aureus sensitivity towards Kiwi ZnO nanoparticles and the result showed that the lowest inhibition zone (of 17 mm) was produced by (16mg/ml) concentration and the greatest zone (of 27 mm) was recorded by (128mg/ml) concentration.

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