alexa Synthesis of Silver Nanoparticles through Chemical Redu
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article

Synthesis of Silver Nanoparticles through Chemical Reduction and its Antibacterial Effect

Asadi M1, Khosravi-Darani K2*, Haj-Seyed Javadi N2, Esmaeili S2 and Azadnia E2

1Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

2Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran

*Corresponding Author:
Khosravi-Darani K
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
E-mail: [email protected]

Received date: 04/11/2015 Accepted date: 19/11/2015 Published date: 30/11/2015

 

Abstract

Traditionally, antimicrobial activities of silver have been known for human, but recently effects of silver nanoparticles and their antimicrobial effects have evaluated by researchers. In this study silver nanoparticles were produced by chemical reduction and then antimicrobial effects of these particles for two of the most threatening bacteria in food industries, Staphylococcus aureus and Escherichia coli as gram-positive and gramnegative bacteria examined by concentrations of 5, 10, 25, 50 mg L-1. The Results indicated that the chemical reduction method is a good and suitable procedure for production of silver nanoparticles, but it needs high accuracy. The minimum inhibitory effect of silver nanoparticles for Escherichia coli and Staphylococcus aureus were 5 and l0 mg L-1 respectively, which Escherichia coli was more resistance. So, these particles could be considered as a suitable alternative to conventional antimicrobial agents.

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