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Antimicrobial Effect of Nanofluid Including Zinc Oxide (Zno) Nanoparticles and Trachyspremum Copticum Essential Oils on Food-Borne Pathogens

Behzad J and Sani AM

This study was carried out to evaluate the in vitro antibacterial activity of nanofluid based on Trachyspremum copticum essential oils and Zinc oxide (ZnO) nanoparticles against different bacterial species. The essential oil was obtained by hydro-distillation and analyzed by gas chromatography-mass spectrometry (GC-MS). The agar disk diffusion and micro-dilution methods were used to study the antibacterial activity. GC-MS analysis of the essential oil revealed 16 compounds, representing 99.61% of the total oil in which Thymol (29.17%) and ρ-cymene (27.17%) were the main components. The diameters of inhibition zones varied in the ranges of 28-33, 18-37, 17-32 and 16-29 mm, respectively for positive control and treatments containing 1000, 500 and 300 ppm ZnO NPs. Minimum inhibitory concentration (MIC) of ZnO against B. cereus, S. aureus, S. entrica and E. coli was determined respectively 250, 250, 500 and 500 ppm. Minimum bactericidal concentration (MBC) of ZnO against the mentioned bacteria was respectively 250, 500, 1000 and 500 ppm. B. cereus and E. coli were respectively the most and least sensitive species against the nanofluid. ZnO NPs improved the antibacterial activity of T. copticum essential oil and show the potent application of the particles in different industries like food packaging, food and pharmaceutical systems.