alexa Abstract | Synthesis of Silver Nanoparticles through Chemical Reduction and its Antibacterial Effect
ISSN: 2321-6204

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


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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Author(s): Asadi M, Khosravi-Darani K, Haj-Seyed Javadi N, Esmaeili S and Azadnia E


Silver Nanoparticles, Chemical Reduction, Antimicrobial Activity, Process Variable, Analysis for Novel and Safe Ingredients, Advance in Meat Processing, Food Safety & Regulations, Food Packaging Companies & Machinery, Beverage Industry Market Analysis, Dairy Industry Market Analysis, Food Industry Market Analysis, Meat Industry, Food Management, Processing and Preservation, Nutrigenomics, Milk Product, Food-Borne Pathogens, Food Quality, Food Microbiology and Fermentation, Food Chemistry and Biochemistry, Dairy Technology and Dairy Byproducts, Bulk Scale Processing and Production, Organic Dairy Farming

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