Impregnation of porcelain pots with silver nanoparticles by an innovative pervaporation technic and study of the effects on food stock pathogens (Escherichia coli, Staphylococcus aureus)

Growth of Pathogenic microorganisms is one of the major obstacles in the food industry. An innovative method has been introduced for impregnating porcelain pots with antimicrobial silver nanoparticles. Silver nanoparticles have been produced by reducing silver nitrate with hydrazine. Particles have then been impregnated in porcelain pottery using a pervaporation technique. Samples of the pots have been analysed by SEM، EDX، XRD and AFM. Antibacterial properties of the pottery have been confirmed by exposing them in broths containing Escherichia coli and Staphylococcus aureus while the destructive effects have more profoundly been detected on gram negative Escherichia coli as compared to gram positive Staphylococcus aureus. The finding is attributed to the thicker Staphylococcus aureus membrane as compared to thinner membrane of Escherichia coli. It is also found out that a higher silver particle content of the samples results in a stronger antibacterial property.