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10.30699/ijmm.13.4.233 Background and Aims: The incidence of foodborne infectious diseases has been stable and even increased in many countries. Improper use of antibiotics due to the prevalence of microbial diseases has caused drug resistance. So nanotechnology has many attractive applications in the food industry, such as food preservation and food quality control. By the reason, the absorptive and antibacterial features of copper oxide nanoparticles in combination with magnesium oxide nanoparticles in delete of bacteria were investigated.

The Combined Effect of Copper Oxide and Magnesium Oxide Nanoparticles Against Water and Food Borne Bacteria