Use of silver nanoparticles in the control of pathogenic microorganisms present in food

Abstract

In the food industry there are countless pathogenic microorganisms that can reach the consumer and cause harm to public health. E. coli, S. aures, molds and yeasts are some of the pathogenic microorganisms frequently found in minimally processed fruits. For this reason, it is necessary to find methods that allow controlling their growth, especially under storage conditions prior to consumption. In this study, silver nanoparticles (AgNPs) were synthesized through biotechnological methods and subsequently used in in vitro tests to inhibit microbial growth. In addition, polyethylene bags were modified with an AgNPs solution, these being used for the storage of fruits (tree tomatoes and cape gooseberries) and to observe the effects on the conservation of these two products. The results allowed to determine that AgNPs exert a greater microbicidal effect on yeasts, followed by Gram Negative bacteria and lastly, Gram Positive bacteria. Fruit trials determined that silver nanoparticles exert an inhibitory effect of 3 to 4 log units when accompanied by disinfection and refrigeration processes.