Investigation the inhibitory effects of AgNPs generated by Bifidobacterium spp. on bacteria isolated from ready-to-eat foods

Abstract

Ready-to-eat (RTE) foods including vegetable salads are one of the most preferable foods sold and served in resturants in Kirkuk city-Iraq. Foodborne diseases endure a major problem in developing countries because lacking of personal hygiene and food safety measurements. Silver nanoparticles (AgNPs) are nanomaterials are one of the crucial and fascinating nanomaterials involved in various fields including control of pathogenic bacteria like foodborne pathogens. Therefore, this study aims to synthesize AgNPs by using eco-friendly Bifidobacterium (a silver reducing agent), and studying their effects against a range of foodborne pathogenic microorganisms. The synthesis of the AgNPs was monitored using ultraviolet visible UV- Vis spectroscopy and Fourier transform spectroscopy (FTIR). The results showed that the absorption spectra of biologically-prepared AgNPs was at wave length ranging from 200-600 nm. The AgNPs have also different functional groups such as O-H, -C≡CH, C=C stretching vibration respectively. Antagonism effect of AgNPs on Staphyloccocus aureus, Pseudomonas aeruginosa, E.coli and Proteus mirabilis has been tested that isolates from (RTE) vegetable salads. Diameter of growth inhibition zone of these bacteria was determined using agar well diffusion method.

Keywords:
Bifidobacterium spp.; silver nanoparticles; RTE salads; antagonism activity