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Evaluation of Biofilm Eradication in Foodborne Pathogens by Green Chemistry and Traditional Silver Nanoparticles
Ana Alejandra Gómez Ramos
Affiliation: Universidad San Francisco de Quito, Quito, Ecuador
Keywords: Biofilm eradication; Silver nanoparticles (AgNPs); Foodborne pathogens; Green synthesis; Food safety.
Categories: Life Sciences, Medicine, Demetrios Project
DOI: 10.17160/josha.12.5.1089
Languages: English
Biofilms, formed by foodborne pathogens such as Escherichia coli, Salmonella enterica serovar Typhimurium, Bacillus cereus, and Staphylococcus aureus, present significant challenges due to their resistance to conventional antimicrobial treatments. In this study, we evaluated the biofilm eradication efficiency of silver nanoparticles (AgNPs) synthesized through green and traditional methods. Green AgNPs were produced using eco- friendly plant extracts, while traditional AgNPs utilized chemical reduction with sodium borohydride (NaBH₄). The results demonstrated that traditional AgNPs achieved higher biofilm eradication rates at lower concentrations. For example, S. Typhimurium biofilms exhibited an 82.54% eradication rate at 0.5 mM, while green AgNPs required a higher concentration of 5 mM to achieve a comparable 81.95% eradication rate. Similarly, for Escherichia coli, traditional AgNPs at 0.5 mM achieved 82.93% eradication, whereas green AgNPs at 5 mM showed a slightly lower rate of 71.58%. In contrast, Bacillus cereus and Staphylococcus aureus, both Gram-positive bacteria, demonstrated greater resistance, requiring higher concentrations of AgNPs for effective biofilm removal. These results highlight the influence of bacterial cell wall structure on treatment efficacy. This study underscores the potential of AgNPs, particularly green-synthesized variants, as eco- friendly alternatives to conventional antimicrobials. While green AgNPs require optimization to match the efficacy of traditional methods, their reduced environmental impact and safety profile make them promising candidates for biofilm management in food processing and related industries.