Date of Award

5-2015

Document Type

Dissertation

Degree Name

Doctor of Philosophy (PhD)

Department

Food Science

First Advisor

Dr. Aisha Abushelaibi

Second Advisor

Dr. Mutamed Ayyash

Third Advisor

Dr. Abdulmajeed SaifM. AI-Khajah

Abstract

Biofilm is a population of bacteria attached to any types of surfaces and impeded in a self-produced matrix of extracellular polymeric substances. Biofilm exhibit up to 1000 fold antibiotic increased resistance to a broad range of antimicrobial agents. Several food-transmitted microorganisms are capable of forming biofilms and considered as a major source of contamination, transmission and infection. In the last few decades, nanoparticles has gained a great attention for their potential applications as antimicrobial agents. The aim of this work was to assess the biofilm formation capacity of food-transmitted bacteria under various environmental conditions and to investigate the efficacy of different nanoparticles (i.e. Ag-Cu-B, Ag-Na-B, and Ag-Mg-B) to kill microbial pathogens in biofilms. Nanoparticles were synthesized by using co-precipitation and microwave techniques and characterized for their physiochemical properties by transmission electron microscopy and light dynamic scattering. The antibiofilm and antimicrobial properties of the synthesized nanoparticles were investigated using S. aureus (10 strains), P. aeruginosa and E. coli (3strains). The findings revealed that all NPs significantly inhibited planktonic cells and biomass of the grown films.

Moreover, the sanitization efficacy of nanoparticles were assessed on stainless steel surface that commonly come into contact with food. The surfaces were inoculated with strains of S. aureus and Salmonella and cleaned with NPs saturated sanitary wipes. A significant reduction was observed in viability of the cells on the stainless steel surfaces. The results demonstrated that the use of NPs incorporated into sanitary wipes is useful method to eliminate bacteria on food contact surfaces.

Included in

Food Science Commons

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