Preparation, Characterization and Antibacterial Effect of Chitosan Nanoparticles against Food Spoilage Bacteria

Preparation, Characterization and Antibacterial Effect of Chitosan Nanoparticles against Food Spoilage Bacteria

Fresh cut fruits and vegetables spoiled by number of bacterial pathogens. In this experiment the low cost, nontoxic and pollution free chitosan nanoparticles were prepared in the laboratory level, characterized by FTIR, XRD and SEM and confirmed the presence of nanoparticles. Various concentration...

Full description

Bibliographic Details
Main Author: Abdullah A. Alarfaj
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2019-06-01
Series:Journal of Pure and Applied Microbiology
Subjects:
antimicrobial activity
chitosan nanoparticles
food spoilage
bacterial pathogens
characterization
Online Access:https://microbiologyjournal.org/preparation-characterization-and-antibacterial-effect-of-chitosan-nanoparticles-against-food-spoilage-bacteria/

Internet

https://microbiologyjournal.org/preparation-characterization-and-antibacterial-effect-of-chitosan-nanoparticles-against-food-spoilage-bacteria/

Similar Items