Volume 44, Issue 4 (12-2020)                   Research in Medicine 2020, 44(4): 567-572 | Back to browse issues page

XML Persian Abstract Print


Food Microbiology Research Center/ Department of Pathobiology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran , msoltandallal@gmail.com
Abstract:   (1832 Views)
Background: The emergence of infectious diseases around the world is a threat, especially with the emergence of bacteria that are resistant to antibiotics. The current advances in nanotechnology have led to the development of new antimicrobial agents. In the current study, the antibacterial effects of zinc oxide nanoparticles on Yersinia enterocolitica and Enterococcus faecalis were investigated.
Materials and Methods: In the present experimental study, two standard bacteria of Yersinia enterocolitica and Enterococcus faecalis and two isolates from a previous study were assessed using x-ray fluorescence (XRF). Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were assessed using disk diffusion method. Zinc acetate and distilled water were considered as positive and negative controls, respectively. All experiments were repeated three times. GraphPad Prism Statistical software was used for data analysis and ANOVA was used for analysis of variances with the significance level set at P ≤ 0.05. 
Results: MIC value of zinc oxide nanoparticles for all tested bacteria was 4 mg/ml and MBC values were calculated to be 4 mg/ml for standard strain and Yersinia enterocolitica isolate and 64 mg/ml for standard strain and Enterococcus faecalis isolate.
Conclusion: The gram-negative bacterium Yersinia enterocolitica had a more severe decrease compared to the gram-positive bacterium Enterococcus faecalis. According to the results, it can be hoped that these nanoparticles can be used in different parts of the food industry to inhibit or reduce the growth of microorganisms present in food.
Full-Text [PDF 503 kb]   (405 Downloads)    
Type of Study: Original | Subject: Microbiology
Received: 2019/06/18 | Accepted: 2020/03/9 | Published: 2020/06/27

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.