Effects of metal oxide nanoparticles with plant extract on viability of foodborne pathogens

The present study tested the antibacterial activity, expressed as minimum bactericidal concentration (MBC), of zinc oxide nanoparticles (ZnO‐NPs), copper oxide nanoparticles (CuO‐NPs) and their combination with or without rosemary, clove or cinnamon extract against Escherichia coli O157:H7 and Listeria monocytogenes . The NPs were characterized by scanning electron microscopy. The sizes of ZnO‐NPs and CuO‐NPs were in the range of 56–71 and...