Volume 44, Issue 4 (6-2020)                   Research in Medicine 2020, 44(4): 567-572 | Back to browse issues page

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Dargahi Z, Partoazar A, Naddafi S, Sopltan Dallal M M. Evaluation of Antibacterial Activity of Nanoparticles of Zinc Oxide on Standard Strains and isolates of Yersinia enterocylica and Enterococcus faecalis of Food. Research in Medicine. 2020; 44 (4) :567-572
URL: http://pejouhesh.sbmu.ac.ir/article-1-2060-en.html
, Tehran University of Medical Sciences , msoltandallal@gmail.com
Abstract:   (1452 Views)
Background: In general, the emergence of infectious diseases around the world is a public threat, especially with the emergence of gram-positive and gram-negative bacteria resistant to antibiotics, a general health problem. Over the years, antibiotics have been used to control a variety of infections caused by hospital and community environments. Current developments in nanobiotechnology and the ability to make nanoparticles of zinc oxide in different sizes and shapes have led to the development of new antimicrobial agents. In this study, the antibacterial effects of ZnO nanoparticles on two bacteria Yersinia enterocolitica and Enterococcus faecalis were investigated.
Materials and Methods: In this research, zinc oxide nanoparticles were prepared from zeolite and its amount was determined using XRF. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using disc diffusion method.
Results: According to the results of this study, the MIC value of nanoparticles of zinc oxide for all tested bacteria was 4 mg/ml, and the MBC values of this material for standard strain and Yersinia Enterocolitica isolate were 4 mg/ml and for standard strain and Enterococcus faecalis isolate 64 mg/ml were calculated.
Conclusion: According to the results of this study, the Gram-negative bacterium Yersinia enterocolitica was more pronounced compared to the enterococcal faecalis bacteria. According to the results, nanoparticles could be used in various parts of the food industry, including food packaging, to control or reduce the growth of existing microorganisms in the future.
 
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Type of Study: Original | Subject: Microbiology
Received: 2019/06/18 | Accepted: 2020/03/9 | Published: 2020/06/27

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