Antibacterial activity of zinc oxide nanoparticle suspensions on food‐borne pathogens

Nanoparticles ( NP s) are increasingly recognised for their utility in biological applications including nanomedicine and food safety. The present study investigated the antibacterial activity of zinc oxide (ZnO) when tested against the Gram‐negative bacteria E scherichia coli as well as the Gram‐positive bacterium S taphylococcus aureus , and the effect was more pronounced with the Gram‐positive than with the Gram‐negative bacteria. Z n O NP s also exhibited a preferential ability to suppress growth of E . coli and S . aureus in milk . This study suggested that the application of Z n O NP s as antibacterial agents in food systems and medicine may be effective at inhibiting certain pathogens.