Hashemifard Dehkordi Praisa, Moshtaghi Hamdollah, Abbasvali Maryam
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.
Department of Food Hygiene and Quality Control, School of Nutritionand University of Medical Sciences, Shiraz, Iran.
Nanotechnology. 2023 Feb 3;34(15). doi: 10.1088/1361-6528/acab6f.
Biofilms formed in food-processing environments are of special importance as they have the potential to act as a persistent source of microbial contamination that may lead to food spoilage or transmission of diseases. The creation of microbial biofilms, which can be a source of food product contamination with food spoilage and foodborne pathogenic bacteria, is one of the most critical elements in the food industry. The goal of this study was to see how well magnesium oxide (MgO) and copper oxide (CuO) nanoparticles (NPs) inhibited growth and biofilm formation of two common foodborne bacterial pathogens. This study was completed in the year 2020. Resazurin reduction and micro-dilution procedures were used to assess the minimum inhibitory concentration (MIC) of magnesium oxide and copper oxide nanoparticles forO157: H7 (ATCC 35 218) and() (ATCC 19 118). The bacterial adhesion to hydrocarbon technique was used to determine the cell-surface hydrophobicity of the selected bacteria. The surface assay was also used to calculate the influence of the NPs coated surfaces on the biofilm formation of the selected bacteria. Magnesium oxide nanoparticles had MICs of 2 and 2 mg ml, while copper oxide nanoparticles had MICs of 0.16 and 1 mg mlagainstand, respectively. At the MIC, the magnesium and copper nanoparticles inhibited biofilm formation ofandby 89.9 and 96.6 percent and 93.6 and 98.7 percent, respectively. The hydrophobicity ofandwas determined to be 74% and 67%, respectively. The surface assay revealed a substantial reduction in bacterial adhesion and colonization on NPs-coated surfaces. Both compounds had inhibitory effects onand, according to our findings. Even at sub-MICs, NPs were found to be able to prevent biofilm development. The microbial count and production of microbial biofilms were reduced on surfaces coated with MgO and CuO nanoparticles. MgO and CuO nanoparticles can be utilized as a cleaning agent for surfaces to avoid the formation of foodborne bacterial biofilms, which is important for public health.
在食品加工环境中形成的生物膜具有特殊重要性，因为它们有可能成为微生物污染的持续来源，进而可能导致食品变质或疾病传播。微生物生物膜的形成是食品工业中最关键的因素之一，它可能是食品被食品变质菌和食源致病菌污染的一个源头。本研究的目的是观察氧化镁（MgO）和氧化铜（CuO）纳米颗粒（NPs）对两种常见食源细菌病原体生长和生物膜形成的抑制效果。这项研究于2020年完成。采用刃天青还原法和微量稀释法评估氧化镁和氧化铜纳米颗粒对O157:H7（ATCC 35218）和（此处原文缺失一种细菌名称）（ATCC 19118）的最低抑菌浓度（MIC）。采用细菌对碳氢化合物的黏附技术来测定所选细菌的细胞表面疏水性。表面分析还用于计算纳米颗粒包被表面对所选细菌生物膜形成的影响。氧化镁纳米颗粒对O157:H7和（此处原文缺失一种细菌名称）的MIC分别为2和2mg/ml，而氧化铜纳米颗粒对它们的MIC分别为0.16和1mg/ml。在MIC浓度下，镁和铜纳米颗粒分别使O157:H7和（此处原文缺失一种细菌名称）的生物膜形成抑制了89.9%和96.6%，以及93.6%和98.7%。O157:H7和（此处原文缺失一种细菌名称）的疏水性分别测定为74%和67%。表面分析显示纳米颗粒包被表面上细菌的黏附和定植显著减少。我们的研究结果表明，这两种化合物对O157:H7和（此处原文缺失一种细菌名称）均有抑制作用。即使在亚MIC浓度下，纳米颗粒也能防止生物膜形成。在氧化镁和氧化铜纳米颗粒包被的表面上，微生物数量和微生物生物膜的产生都减少了。氧化镁和氧化铜纳米颗粒可作为表面清洁剂，以避免食源细菌生物膜的形成，这对公众健康很重要。
