Antibacterial potential of silver nanoparticles (SP-AgNPs) synthesized from

Antibacterial activity Foodborne pathogens Green synthesis Silver nanoparticles Syzygium polyanthum (Wight) Walp

Journal

Heliyon
ISSN: 2405-8440
Titre abrégé: Heliyon
Pays: England
ID NLM: 101672560

Informations de publication

Date de publication:
Dec 2023
Historique:
received: 13 05 2023
revised: 06 11 2023
accepted: 19 11 2023
medline: 21 12 2023
pubmed: 21 12 2023
entrez: 21 12 2023
Statut: epublish

Résumé

Foodborne diseases continue to pose a significant global health concern, causing a considerable number of deaths worldwide. In response to concerns surrounding bacterial resistance and the limitations of traditional antibiotics, there is a growing interest in exploring natural antibacterial agents as potential alternatives for addressing foodborne pathogens. Nowadays efforts are being made on exploring the potential of natural antibacterial agents against foodborne pathogens. In this study, the antibacterial efficacy of silver nanoparticles synthesized using

Identifiants

pubmed: 38125456
doi: 10.1016/j.heliyon.2023.e22771
pii: S2405-8440(23)09979-6
pmc: PMC10730589
doi:

Types de publication

Journal Article

Langues

eng

Pagination

e22771

Informations de copyright

© 2023 Published by Elsevier Ltd.

Déclaration de conflit d'intérêts

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Sadeeya Khan (S)

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia.

Yaya Rukayadi (Y)

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia.
Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.

Ahmad Haniff Jaafar (AH)

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia.

Nurul Hawa Ahmad (NH)

Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia.

Classifications MeSH