title: Optimization of a nanotechnology based antimicrobial platform for food safety applications using Engineered Water Nanostructures (EWNS).
abstract: A chemical free, nanotechnology-based, antimicrobial platform using Engineered Water Nanostructures (EWNS) was recently developed. EWNS have high surface charge, are loaded with reactive oxygen species (ROS), and can interact-with, and inactivate an array of microorganisms, including foodborne pathogens. Here, it was demonstrated that their properties during synthesis can be fine tuned and optimized to further enhance their antimicrobial potential. A lab based EWNS platform was developed to enable fine-tuning of EWNS properties by modifying synthesis parameters. Characterization of EWNS properties (charge, size and ROS content) was performed using state-of-the art analytical methods. Further their microbial inactivation potential was evaluated with food related microorganisms such as Escherichia coli, Salmonella enterica, Listeria innocua, Mycobacterium parafortuitum, and Saccharomyces cerevisiae inoculated onto the surface of organic grape tomatoes. The results presented here indicate that EWNS properties can be fine-tuned during synthesis resulting in a multifold increase of the inactivation efficacy. More specifically, the surface charge quadrupled and the ROS content increased. Microbial removal rates were microorganism dependent and ranged between 1.0 to 3.8 logs after 45 mins of exposure to an EWNS aerosol dose of 40,000 #/cm(3).
authors.affiliation: Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Harvard University, Boston, MA, USA.
authors.forename: Georgios
authors.initials: G
authors.lastname: Pyrgiotakis
authors.affiliation: Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Harvard University, Boston, MA, USA.
authors.forename: Pallavi
authors.initials: P
authors.lastname: Vedantam
authors.affiliation: Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Harvard University, Boston, MA, USA.
authors.forename: Caroline
authors.initials: C
authors.lastname: Cirenza
authors.affiliation: Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Harvard University, Boston, MA, USA.
authors.forename: James
authors.initials: J
authors.lastname: McDevitt
authors.affiliation: European University Cyprus, The School of Sciences, Nicosia, Cyprus.
authors.forename: Mary
authors.initials: M
authors.lastname: Eleftheriadou
authors.affiliation: National Institute of Occupation Safety and Health, Morgantown, WV.
authors.forename: Stephen S
authors.initials: SS
authors.lastname: Leonard
authors.affiliation: Center for Nanotechnology and Nanotoxicology, Harvard School of Public Health, Harvard University, Boston, MA, USA.
authors.forename: Philip
authors.initials: P
authors.lastname: Demokritou
mesh_terms: D000890:Anti-Infective Agents / Q000737:chemistry / Q000494:pharmacology*; D005516:Food Microbiology; D008087:Listeria / Q000187:drug effects / Q000472:pathogenicity; D018551:Solanum lycopersicum / Q000254:growth & development / Q000382:microbiology*; D050296:Microbial Viability; D009161:Mycobacterium / Q000187:drug effects / Q000472:pathogenicity; D049329:Nanostructures / Q000737:chemistry; D036103:Nanotechnology; D017382:Reactive Oxygen Species / Q000378:metabolism*; D012441:Saccharomyces cerevisiae; D019779:Salmonella enterica / Q000187:drug effects / Q000472:pathogenicity; D013499:Surface Properties
chemical_list: D000890:Anti-Infective Agents; D017382:Reactive Oxygen Species