In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne Pathogens
Zinc oxide nanoparticles (ZnO-NPs) are synthesized via a multitude of techniques, resulting in nanoparticles of varying sizes and morphologies that directly influence their antimicrobial efficacy. The objective of this study is to ascertain the particle size and morphology of ZnO-NPs synthesised via...
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Hasan Eleroğlu
2024-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7002 |
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| author | Pınar Karatepe Müzeyyen Akgöl Sinem Bayrak Gökhan Kürşad İncili |
| author_facet | Pınar Karatepe Müzeyyen Akgöl Sinem Bayrak Gökhan Kürşad İncili |
| author_sort | Pınar Karatepe |
| collection | DOAJ |
| description | Zinc oxide nanoparticles (ZnO-NPs) are synthesized via a multitude of techniques, resulting in nanoparticles of varying sizes and morphologies that directly influence their antimicrobial efficacy. The objective of this study is to ascertain the particle size and morphology of ZnO-NPs synthesised via the hydrothermal method and to evaluate their in vitro antibacterial effects against Escherichia coli O157, Salmonella Typhimurium, and Listeria monocytogenes, which are important foodborne pathogens. The ZnO-NPs were examined using a scanning electron microscope (SEM). Furthermore, the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and the diameter of inhibition zones were measured against these pathogenic bacteria. The SEM images revealed that the ZnO-NPs exhibited a uniform distribution, with particle sizes ranging between 23 and 25 nm. The MIC and MBC values against the tested strains were found to range from 20.83 to 41.67 µg/mL and between 66.67- 83.33 µg/mL, respectively. In addition, the diameter of inhibition zones were ranged from 15.16 to 16.96 mm. The findings of the study demonstrated that ZnO-NPs s synthesized via the hydrothermal method exhibited antibacterial effects against both Gram-positive and Gram-negative bacteria. In conclusion, the use of ZnO-NPs can facilitate the improvement of the microbiological quality of foods by the inhibition of foodborne patogens. |
| format | Article |
| id | doaj-art-0d6c81c1e95f4acfb72bdd1f916b68f8 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-0d6c81c1e95f4acfb72bdd1f916b68f82025-08-20T03:54:15ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2024-12-0112s22266227110.24925/turjaf.v12is2.2266-2271.70025703In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne PathogensPınar Karatepe0https://orcid.org/0000-0002-4698-9104Müzeyyen Akgöl1https://orcid.org/0000-0002-8926-4509Sinem Bayrak2https://orcid.org/0009-0007-4988-3368Gökhan Kürşad İncili3https://orcid.org/0000-0003-1178-3365Food Hygiene and Technology Department, Faculty of Veterinary Medicine, Fırat University, 23119, Elazığ, TürkiyeFood Hygiene and Technology Department, Faculty of Veterinary Medicine, Fırat University, 23119, Elazığ, TürkiyeFood Hygiene and Technology Department, Faculty of Veterinary Medicine, Fırat University, 23119, Elazığ, TürkiyeFood Hygiene and Technology Department, Faculty of Veterinary Medicine, Fırat University, 23119, Elazığ, TürkiyeZinc oxide nanoparticles (ZnO-NPs) are synthesized via a multitude of techniques, resulting in nanoparticles of varying sizes and morphologies that directly influence their antimicrobial efficacy. The objective of this study is to ascertain the particle size and morphology of ZnO-NPs synthesised via the hydrothermal method and to evaluate their in vitro antibacterial effects against Escherichia coli O157, Salmonella Typhimurium, and Listeria monocytogenes, which are important foodborne pathogens. The ZnO-NPs were examined using a scanning electron microscope (SEM). Furthermore, the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and the diameter of inhibition zones were measured against these pathogenic bacteria. The SEM images revealed that the ZnO-NPs exhibited a uniform distribution, with particle sizes ranging between 23 and 25 nm. The MIC and MBC values against the tested strains were found to range from 20.83 to 41.67 µg/mL and between 66.67- 83.33 µg/mL, respectively. In addition, the diameter of inhibition zones were ranged from 15.16 to 16.96 mm. The findings of the study demonstrated that ZnO-NPs s synthesized via the hydrothermal method exhibited antibacterial effects against both Gram-positive and Gram-negative bacteria. In conclusion, the use of ZnO-NPs can facilitate the improvement of the microbiological quality of foods by the inhibition of foodborne patogens.https://agrifoodscience.com/index.php/TURJAF/article/view/7002znonanoparticleantimicrobial activityfood borne pathogenscharacterization |
| spellingShingle | Pınar Karatepe Müzeyyen Akgöl Sinem Bayrak Gökhan Kürşad İncili In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne Pathogens Turkish Journal of Agriculture: Food Science and Technology zno nanoparticle antimicrobial activity food borne pathogens characterization |
| title | In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne Pathogens |
| title_full | In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne Pathogens |
| title_fullStr | In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne Pathogens |
| title_full_unstemmed | In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne Pathogens |
| title_short | In-vitro Antimicrobial Activity of ZnO Nanoparticles Produced by Hydrothermal Method Against Some Foodborne Pathogens |
| title_sort | in vitro antimicrobial activity of zno nanoparticles produced by hydrothermal method against some foodborne pathogens |
| topic | zno nanoparticle antimicrobial activity food borne pathogens characterization |
| url | https://agrifoodscience.com/index.php/TURJAF/article/view/7002 |
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