Zinc oxide nanoparticles as alternatives for overcoming antibiotic resistance in food-borne pathogenic bacteria

Abstract

Zinc oxide nanoparticles and zinc oxide nanoparticles doped with vanadium and nickel were synthesised by sol-gel method and their structural, morphological and antibacterial activity were studied. X-Ray Diffraction studies revealed that all synthesised materials were crystalline and vanadium and nickel had created defect sites resulting into planes by the presence of extra peaks in the doped samples. The surface morphology of zinc oxide nanoparticles was significantly modified by doping with vanadium and nickel. The absorption edge of zinc oxide had red-shifted with increase in doping concentration of transition metal vanadium and nickel. The antibacterial activity of the particles was quantified with MIC and MBC and thus bactericidal dosage using one Gram-positive and one Gram-negative bacteria. Food borne pathogens can be controlled by these nanoparticles and thus food packaging industry may get some enhancement in their armoury of anti-bacterial agents against food borne diseases.