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

Mahboubeh Mirhosseini | Zendy; Azimeh Kargaran Bafghi | Zendy

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

Author(s) -

Mahboubeh Mirhosseini,

Azimeh Kargaran Bafghi

Publication year - 2019

Publication title -

iranian journal of medical microbiology

Language(s) - English

Resource type - Journals

eISSN - 2345-4342

pISSN - 1735-8612

DOI - 10.30699/ijmm.13.4.233

Subject(s) - magnesium , bacteria , copper , nanoparticle , oxide , chemistry , copper oxide , food science , inorganic chemistry , materials science , metallurgy , nanotechnology , biology , genetics

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.

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