Antibacterial Action of Zinc Oxide Nanoparticles against Staphylococcus aureus in Broiler Breast Fillet

Document Type : Original Article


1 Food Control Department, Faculty of Veterinary Medicine, Benha University, Egypt

2 Food Hygiene Department, Animal Health Research Institute, Tanta Lab., Egypt

3 Food Hygiene Specialist, Tanta University, Egypt


Zinc oxide can be called a multifunctional material thanks to its unique physical and chemical properties. Practical
application of zinc oxide nanoparticles (ZnO NPs) suspension with different concentrations (5, 8, and 10 mM) were
investigated against Staphylococcus aureus artificially inoculated into broiler breast fillets. The results indicated that ZnO
suspensions (5, 8 and 10 mM) had a significant inhibitory effect on the growth of Staphylococcus aureus during 12 days
of refrigerator storage at 4ºC. Accurately, ZnO NPs 10 mM showed the highest reduction percentage (25.35%) to
Staphylococcus aureus from 8.6 to 6.42 log cfu/g, compared to other concentrations (5 and 8 mM). Thus, that the
antibacterial activity of ZnO was concentration dependent.