Food spoilage represents a critical issue, only microbial spoilage contributes to 25% loss in the global food industry . Zinc oxide nanoparticles (ZnONPS) and magnesium oxide nanoparticles (MgONPS) serve much attention to their antibacterial activity besides their safety as Generally Recognized As Safe (GRAS) agents that are approved to use in food technology. Concentrations of (25,50, and 100 μg/ml) from ZnONPS and MgONPS were subjected to six common food pathogens and four probiotic bacteria. Results show well the antibacterial potential for all of the pathogenic bacteria, with inhibition zone ranging between 20.200±0.374 to 36.4±0.400 mm for Gram-positive Staphylococcus aureus and Bacillus cereus and from 11.8 ±0.200 to 40.8±0.374 mm for Gram-negative Escherichia coli, Salmonella sp < /i>, Serratia sp., and Pseudomonas sp.. Selected nanoparticles did not affect probiotic bacteria belonging to Bifidobacterium.
Here, we introduce green synthesis ZnONPS and MgONPS as preservatives and dietary supplements, their attractive properties of inhibiting foodborne pathogens and maintaining probiotics qualify them to be promising antibacterial agents in dairy industry.