The Study of Antimicrobial Effect of Silver Nanoparticles Biosynthesized by the Leaf Aqueous Extract of Kelussia odoratissima Mozaff. against Some Pathogenic Microbes with Food Sources

Growth of food pathogenic microorganism is one the major obstacles in the food industry. Nano technology has a broad application in all parts of food industry. The development of bacterial resistance to antibiotics and antimicrobial effect of silver nanoparticles, has caused the
attention of researches to this subject. In this study, biosynthesis of silver nanoparticles and th effective parameters concerned and the antimicrobial effect of them against some food pathogens for use in antimicrobial packaging has been discussed. Silver nanoparticles were synthesized by the leaf aqueous extract of Kelussia odoratissima Mozaff. In order to achieve Silver nanoparticles with a uniform shape and minimum size, effective parameters on synthesis such as: pH of reaction, extract volume, concentration of Ag+ and reaction time, were studied and optimized by UV-Vis spectrophotometry. After characterization of nanoparticles using TEM and XRD techniques, their antimicrobial activities were investigated against Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella tifimurium,Listeria monocytogenes 4b, Aspergilus Flavus, Penicillium expansum, Clavicpes purpurea by Agar Well Diffusion and MIC, methods. Silver nanoparticles that had been biosynthesized with the approximate size of 20-25nm, had high antimicrobial activity against all of microorganisms and this activity was dependent on the concentration of silver nanoparticles, therefore in very low concentrations, they prevented the growth of microorganisms. Biosynthesis of silver nanoparticles, made nanoparticles with minimum size and better performance. Currently these nanoparticles can be use in food industry as food disinfectant filters, food coatings and packaging and cleaning the food pruduction lines