Research on the inhibitory impact of MEL-A-ZnONPs on common foodborne pathogens

Feed and food have been seriously harmed by foodborne pathogens. To study the inhibitory effects of MEL-A-modified zinc oxide nanoparticles (MEL-A-ZnONPs) on food-borne pathogens, control samples including unmodified ZnONPs (N-ZnONPs), commercially available ZnONPs (S-ZnONPs), and MEL-A were utilized. The test strains chosen for the study are Bacillus cereus, Pseudomonas aeruginosa, Fusarium graminearum, and Aspergillus flavus, all of which are common food-borne bacteria and fungi. The study compared and measured the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), cell growth, fungal mycelium, spore germination inhibition rate, and other relevant indicators. The growth of Bacillus cereus, Pseudomonas aeruginosa, Aspergillus flavus, and Fusarium graminearum was significantly inhibited when the four bacteriostatic agents were added at MIC concentration. Additionally, all four bacteriostatic agents were effective in inhibiting the growth of fungal hyphae and spore germination. In a simulated corn storage experiment, ZnONPs and MEL-A effectively suppressed microbial proliferation in maize. The highest antimicrobial efficacy was demonstrated by 0.250MEL-A-ZnONPs at 400 mg/kg. These results emphasize the possibility of using 0.250MELA-ZnONPs as a reliable and non-toxic antimicrobial agent for food preservation purposes.