Combined effects of zinc oxide nanoparticle and malic acid to inhibit Escherichia coli and Staphylococcus aureus

The prevalence of food-borne pathogens has been to draw public attention to food safety. Therefore, it needs to design and production of new antimicrobial agents to ensure food safety and increase food storage. Aim to this study was combined effects of zinc oxide nanoparticle and malic acid to inhibit Escherichia coli and Staphylococcus aureus.
The study was experimental. Antibacterial activities were tested for different concentrations of zinc oxide suspensions containing %0.2 malic acid against the Escherichia coli and Staphylococcus aureus inoculated onto culture media and carrot juice.
Results showed that Zinc oxide Nanoparticle (NP) suspensions (0, 1, 3, 5 and 8) containing malic acid had a significant inhibitory effect on the growth of E. coli and S. aureus during 24 h of incubation. Also results indicated that the 5 and 8 mM suspensions of ZnO Nanoparticle containing malic acid were the most effective on E. coli and S. aureus (P values It seems, formulations containing zinc oxide Nanoparticle may be used for food storage.