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Synergistic antibacterial activity of zinc oxide nanoparticles with cuminum cyminum l. essential oil against the food-borne pathogens salmonella enterica
1. Department of Biology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran 2. Department of Biology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran 3. Department of Biology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Abstract
Introduction
One of the ways to control of pathogenic microorganisms in foods is to use preservatives and antimicrobial agents. different plant essential oils and nanoparticles can be effective because of their antibacterial properties. therefore, a research has been done to examine the antimicrobial activity and synergistic effect of cuminum cyminum essential oil and zno nps against the food-borne pathogens salmonella enterica
Methods
At first 30 isolate of s. entrica were collected from clinical samples and were identified by biochemical tests. the essential oil was obtained by hydro-distillation using clevenger. zno nps were synthesized based on reaction of zinc acetate and potassium hydroxide, under ultrasonic irradiation and characterized by x-ray diffraction (xrd) and scanning electron microscopy (fe-sem). antimicrobial activity of c. cyminum essential oil and zno nps were studied alone and in combination by method of broth micro dilution against s. entrica isolates and mic of it was obtained. an antimicrobial interaction between c. cyminum essential oil and zinc oxide nanoparticles was done by checkerboard synergy technique.
Results
Results from xrd and sem showed that average zno nanoparticles diameter was 23-36 nm. c. cyminum essential oil showed antibacterial effects against s. entrica isolates. also, c. cyminum essential oil and zno nps in combination had synergism effect on 56/7% of strains and had additive effect on 30% of them.
Conclusion
The synergistic effect between zno nps and c.cyminum eo showed that the use of this compound as antimicrobial agents in the food industry is possible to control food-borne pathogens and as preservative in food systems.
