Investigating the Antibacterial Activity of ZnO Nano-particles Suspension Containing Acetic Acid against Staphylococcus aureus in Mango Juice

Background and objectives: zinc oxide (zno) nano-particles have been proven to have strong antibacterial activity against food borne pathogens. the practical applications of different concentrations (control, 0, 1, 2, 4, 6 and 8 mm) of zno suspensions containing 1% acetic acid were investigated against the pathogenic bacteria like staphylococcus aureus.materials and methods: the projects of laboratory and field number 3 were repeated. the order of 1% acetic acid, and the 6 mm and 8 mm suspension concentrations of zinc oxide nanoparticles containing acetic acid was/were used as antibacterial juices. the experiments were repeated three rounds. the data were analyzed by anova software, and the p < 0.05 level of significance was identified.results: the results also exhibited that zno and acetic acid had inhibitory effect on the growth of all strains during the 24 h culture period in mango juice, as compared to the control experiment, which was further confirmed in the liquid culture.conclusions: this is the first report describing the antibacterial activity of zno nps in mango juices that showed the potential of these nano-particles for use as an antibacterial agent in the food industry.keywords: antibacterial, acetic acid, food, nano-particles, mango juice, zinc oxide