Green synthesis of zinc oxide nanoparticles using ZBP4 and their antibacterial potential against foodborne pathogens.

In this study, extracellular biosynthesis of zinc oxide nanoparticles (ZnO NPs) by using the supernatant of ZBP4 after cultivation in nutrient broth at 33 °C for 24 h was investigated. Zinc sulfate heptahydrate was used as the precursor, and the reactions were performed at 33 °C for 72 h. The effects of pH 5-9 and precursor concentration (2-10 mM) were determined and the optima were found to be pH 7.5 and 8 mM ZnSO·7HO, respectively. The nanoparticles were characterized by UV-VIS spectroscopy, FESEM, TEM, EDS, XRD, FTIR and zeta potential measurement. ZnO NPs appeared to be irregular spherical structures with a size range of 22-59 nm, as confirmed by FESEM and TEM. Energy-dispersive spectroscopy analysis validated the formation of ZnO NPs. X-ray diffraction analysis revealed the crystalline structure of the ZnO NPs, and they were determined to have a zeta potential of -19.0 ± 4.3 mV and a bandgap of 3.36 eV. Antibacterial activity experiments showed that ZnO NPs are effective against a broad spectrum of Gram-positive and Gram-negative food pathogens. This study provides evidence for a safe and effective method for synthesizing ZnO NPs and demonstrates their effectiveness against pathogenic bacteria.