Author(s):
1. Aisha Siddiqua:
Goaml Center of Biochemistry & Biotechnology, Goml University, D.I.Khan, Pakistan
2. Qurbat Zahra:
Goaml Center of Biochemistry & Biotechnology, Goml University, D.I.Khan, Pakistan
3. Hadia Baloch:
Goaml Center of Biochemistry & Biotechnology, Goml University, D.I.Khan, Pakistan
Abstract:
Food spoilage is a significant issue since food-borne illnesses affect millions of people worldwide. Therefore, it is essential to search for fresh and effective antibacterial medications. Biosynthesis nanoparticles can be used as antibacterial agents to prevent food-borne illnesses. This new study uses the plant Allium fistulosum to create Sulphur nanoparticles in an environmentally friendly manner. The characterization of Sulphur nanoparticles using a scanning electron microscope, a UV spectrophotometer, a Fourier transform infrared spectrometer, and nanoparticle tracking and analysis. Sulphur nanoparticles from Allium fistulosum have 291 nm absorption spectra. The Sulphur nanoparticles were almost 100 nm in size and had a spherical shape. Aspergillusflavus and Salmonella typhi were among the food-borne pathogens against which the in vitro antibacterial activity of SNPs was tested. The strongest antibacterial efficacy against Salmonella typhi was demonstrated by SNPs (24 mm). It has been demonstrated that the effect of antibiotics like ampicillin and amphotericin B is enhanced when coupled with nanoparticles.
Page(s):
297-297
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Allium fistulosum Gram Positive Bacteria and GramNegative
,
Sulphur nanoparticles
,
Bacteria
References:
References are not available for this document.
Citations
Citations are not available for this document.