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

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