Antimicrobial activity of wet chemically engineered spherical shaped ZnO nanoparticles on food borne pathogen

Nanotechnology is being envisioned as a hurriedly developing field, it has potential to revolutionize food systems and improve the conditions of the food quality. The present study reports the synthesis of ZnO nanoparticles using wet chemical method and used as antimicrobial agent against Food borne Pathogens. The antibacterial activity of ZnO nanoparticles was examined against E. coli, and Pseudomonas aueroginosa, the maximum inhibition was occurred at 100 μl. The concentration of ZnO in 100 μl is 100 μg. The antifungal activity of ZnO nanoparticles was also analyzed against Aspergillus niger and the maximum inhibition was found at 400 μl. This wet chemical mediated synthesis of ZnO nanoparticles is a rapid and it could not produce any toxic chemical along with the nanoparticles. Moreover, the antimicrobial effect of ZnO nanoparticles against food borne pathogen may leads to the proficient application in food packaging and preservation process.