Green-synthesized ZnO nanoparticles for the control of seafood-associated bacterial pathogens

Arzu Mammadova; Özkan Özden

doi:10.3153/AR26021

EN

Green-synthesized ZnO nanoparticles for the control of seafood-associated bacterial pathogens

Abstract

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.

Keywords

Ethical Statement

Ethics committee approval was not required for this study, as it is a comprehensive review based entirely on previously published literature and does not involve any experimental studies on human participants or live animals.

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Details

Primary Language

English

Subjects

Food Microbiology, Food Technology

Journal Section

Review Article

Authors

Arzu Mammadova ^*
0009-0007-3442-9517
Türkiye

Özkan Özden
0000-0001-8780-480X
Türkiye

Early Pub Date

June 28, 2026

Publication Date

July 1, 2026

Submission Date

May 21, 2026

Acceptance Date

June 22, 2026

Published in Issue

Year 2026 Volume: 9 Number: 3

DOI

https://doi.org/10.3153/AR26021

IZ

https://izlik.org/JA87KJ45WF

Cite

RIS / Bibtex

APA

Mammadova, A., & Özden, Ö. (2026). Green-synthesized ZnO nanoparticles for the control of seafood-associated bacterial pathogens. Aquatic Research, 9(3), 249-276. https://doi.org/10.3153/AR26021

AMA

1.Mammadova A, Özden Ö. Green-synthesized ZnO nanoparticles for the control of seafood-associated bacterial pathogens. Aquat Res. 2026;9(3):249-276. doi:10.3153/AR26021

Chicago

Mammadova, Arzu, and Özkan Özden. 2026. “Green-Synthesized ZnO Nanoparticles for the Control of Seafood-Associated Bacterial Pathogens”. Aquatic Research 9 (3): 249-76. https://doi.org/10.3153/AR26021.

EndNote

Mammadova A, Özden Ö (July 1, 2026) Green-synthesized ZnO nanoparticles for the control of seafood-associated bacterial pathogens. Aquatic Research 9 3 249–276.

IEEE

[1]A. Mammadova and Ö. Özden, “Green-synthesized ZnO nanoparticles for the control of seafood-associated bacterial pathogens”, Aquat Res, vol. 9, no. 3, pp. 249–276, July 2026, doi: 10.3153/AR26021.

ISNAD

Mammadova, Arzu - Özden, Özkan. “Green-Synthesized ZnO Nanoparticles for the Control of Seafood-Associated Bacterial Pathogens”. Aquatic Research 9/3 (July 1, 2026): 249-276. https://doi.org/10.3153/AR26021.

JAMA

1.Mammadova A, Özden Ö. Green-synthesized ZnO nanoparticles for the control of seafood-associated bacterial pathogens. Aquat Res. 2026;9:249–276.

MLA

Mammadova, Arzu, and Özkan Özden. “Green-Synthesized ZnO Nanoparticles for the Control of Seafood-Associated Bacterial Pathogens”. Aquatic Research, vol. 9, no. 3, July 2026, pp. 249-76, doi:10.3153/AR26021.

Vancouver

1.Arzu Mammadova, Özkan Özden. Green-synthesized ZnO nanoparticles for the control of seafood-associated bacterial pathogens. Aquat Res. 2026 Jul. 1;9(3):249-76. doi:10.3153/AR26021