Evaluation of the Magnesium Oxide Nanoparticles Action Against Escherichia coli as Foodborne Bacteria
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Abstract
In food safety applications, magnesium oxide nanoparticles (MgO nanoparticles, which have an average of size of 35 nm) offer a great deal of promise as antibacterial agents because of their stability, surface characteristics, and structure. This study looked at the anti-bacterial properties and the mechanism of MgO nanoparticles action against a significant foodborne pathogen. E. coli were isolate and identify main bacteria caused foodborne infection, and trying to treatments by using nanoparticles. By measuring the antibacterial activity of the foodborne using the agar disc diffusion technique, MgO NPs demonstrated antibacterial properties against the E. coli, because Among the major foodborne pathogens, magnesium oxide nanoparticles have potent antibacterial action. Bacterial cells interact with nanoparticles to create oxidative stress, cell membrane leakage, and eventually cell death.
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