comparison of antibacterial effect of zno nanoparticles in apple juice at 25 and 4° c

abstract nanoparticles (nps) are increasingly recognized as their usage in biological applications including nanomedicine and food safety. purpose of this study was study on comparison of antibacterial effect of zno nanoparticles in apple juice at 25 and 4 ° c. the present study investigated the antibacterial activity of zno was tested against listeria monocytogenes, escherichia coli, staphylococcus aureus and bacillus cereus in apple juice during storage at 25◦c and 4◦c. the bactericidal activity of the zno depended upon storage temperature, zno concentration, and microorganism type. zno was more effective at 25c ◦ than at 4c ◦ in studied apple juice. bacillus cereus was more resistant to zno than listeria monocytogenes, escherichia coli, and staphylococcus aureus.this study suggested that the application of zno nps as antibacterial agents in food systems and medicine may be effective at inhibiting certain pathogens.   keywords: foods, nanoparticles, pathogens, antibacterial agents, zinc oxide.