Green-synthesized ZnO nanoparticles for the control of seafood-associated bacterial pathogens
Aquatic Research, cilt.9, sa.3, ss.249-276, 2026 (Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 9 Sayı: 3
- Basım Tarihi: 2026
- Doi Numarası: 10.3153/ar26021
- Dergi Adı: Aquatic Research
- Derginin Tarandığı İndeksler: Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.249-276
- Anahtar Kelimeler: Antimicrobial activity, Food safety, Green synthesis, Nanotechnology, Salmonella spp, Seafood, Vibrio parahaemolyticus, Zinc oxide nanoparticles
- İstanbul Üniversitesi Adresli: Evet
Özet
Seafood-associated foodborne infections remain a major global public health challenge due to the high susceptibility of aquatic products to microbial contamination throughout production, processing, distribution, and storage. Environmental pollution, inadequate post-harvest handling, cold-chain failures, and hygiene deficiencies significantly contribute to the transmission of pathogenic microorganisms, including Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella spp., Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. Although conventional preservation strategies such as thermal processing, freezing, drying, and chemical preservatives are widely employed to control microbial hazards, these approaches are increasingly constrained by quality deterioration, consumer demand for minimally processed foods, and the growing emergence of antimicrobial resistance. In recent years, research into nanotechnology-based approaches as innovative tools to enhance food safety has been increasing. Among these, zinc oxide (ZnO) nanoparticles are one of the most notable. Due to ZnO's unique physicochemical properties, multiple antimicrobial mechanisms, and its general acceptance as safe (GRAS), it has emerged as a promising antimicrobial agent. However, concerns regarding environmental sustainability, biocompatibility, and potential toxicity in the production of nanoparticles have highlighted the need for alternative synthesis methods. Accordingly, green synthesis approaches using plant-derived biomolecules are considered environmentally friendly and safer options, as they reduce chemical residues and increase biocompatibility. This compilation comprehensively addresses the prevalence and public health significance of bacterial pathogens associated with aquatic products, with particular focus on Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella spp., Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, and evaluates the shortcomings of traditional control strategies. Additionally, the antimicrobial activity, efficacy, and safety of green-synthesized ZnO nanoparticles are systematically examined alongside current regulatory approaches and knowledge gaps, emphasizing future research areas that will support the responsible use of ZnO nanoparticles obtained through green synthesis in seafood safety.