Afterglow corona discharge air plasma (ACDAP) for inactivation of common food-borne pathogens

2015 ◽  
Vol 69 ◽  
pp. 418-423 ◽  
Author(s):  
Chulkyoon Mok ◽  
Taehoon Lee ◽  
Pradeep Puligundla
Keyword(s):  
Corona Discharge ◽  
Air Plasma ◽  
Common Food ◽  
Food Borne Pathogens ◽  
Food Borne

scholarly journals Optimization of the biological synthesis of silver nanoparticles using Penicillium oxalicum GRS-1 and their antimicrobial effects against common food-borne pathogens

2019 ◽  
Vol 8 (1) ◽  
pp. 144-156 ◽  
Author(s):  
Gaurav Kumar Rose ◽  
Raman Soni ◽  
Praveen Rishi ◽  
Sanjeev Kumar Soni
Keyword(s):  
Electron Microscopy ◽  
Ag Nanoparticles ◽  
Reductase Activity ◽  
Penicillium Oxalicum ◽  
Diffraction Field ◽  
Biological Synthesis ◽  
Common Food ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Cellular Extract

Abstract Biologically synthesized nanoparticles are gaining importance as they offer several advantages, such as the ease with which they can be scaled up, the cost-effectiveness of the process and the green route of production. In this study, silver (Ag) nanoparticles were biosynthesized using the cellular extract of Penicillium oxalicum GRS-1 and then characterized by ultraviolet visible spectroscopy, X-ray diffraction, field emission scanning electron microscopy, transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy. The biosynthesis of nanoparticles was optimized by following the one factor at a time approach, wherein the temperature of 60°C, pH 7.0 and 1.5 mm silver nitrate (AgNO3) concentration were found to be most favorable factors for the production of Ag nanoparticles. Upon statistical optimization, the maximum production of Ag nanoparticles with a concentration of 136 ppm was achieved at pH 7.2, AgNO3 concentration 1.975 mm and 86 h using the crude cellular extract of P. oxalicum GRS-1 having nitrate reductase activity. TEM analysis showed that the Ag nanoparticles were spherical in shape with sizes ranging from 10 to 40 nm. The biosynthesized nanoparticles showed strong antimicrobial activity against the common food-borne, pathogens including Staphylococcus aureus, Escherichia coli and Salmonella typhimurium with respective minimum bactericidal concentrations of 32, 16 and 32 μg/ml.

In vitro Combinational Effect of Bio-Active Plant Extracts on Common Food Borne Pathogens

2007 ◽  
Vol 2 (5) ◽  
pp. 500-503 ◽  
Author(s):  
Ujjwal Neogi . ◽  
Ruchi Saumya . ◽  
Bushra Irum .
Keyword(s):  
Plant Extracts ◽  
Common Food ◽  
Food Borne Pathogens ◽  
Food Borne

scholarly journals Antibacterial activity of selenium-enriched lactic acid bacteria against common food-borne pathogens in vitro

2018 ◽  
Vol 101 (3) ◽  
pp. 1930-1942 ◽  
Author(s):  
Jingpeng Yang ◽  
Jing Wang ◽  
Kun Yang ◽  
Miaomiao Liu ◽  
Yiman Qi ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Common Food ◽  
Food Borne Pathogens ◽  
Food Borne
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