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ARTICLE TYPE : RESEARCH ARTICLE

Published on :   27 May 2026, Volume - 2
Journal Title :   WebLog Journal of Bacteriology | WebLog J Bacteriol | WJBCT
Source URL:   weblog icon https://weblogoa.com/articles/wjbct.2026.e2702
Permanent Identifier (DOI) :   doi icon https://doi.org/10.5281/zenodo.20690141

Comparative Evaluation of Zinc Oxide and Thyme Essential Oil Nanoparticles as Antimicrobial Agents Against Campylobacter jejuni in Food Products

Alhanouf S. Almutairi 1
Marwa Abd Elhamed 2
Hossam E. Ghaneem 3
Mona M. Sobhy 4 *
1Saudi Ministry of Health, Hafr Al-Batin, Kingdom of Saudi Arabia
2Egypt Center for Research and Regenerative Medicine, Cairo, Egypt
3Scientific Center for Research and Training in Sadat City (SCRT), Egypt
4Department of Reproductive Diseases, Animal Reproduction Research Institute ARC, Giza, Scientific Center for Research and Training in Sadat City (SCRT), Egypt

Abstract

Campylobacter jejuni is a leading cause of foodborne gastroenteritis worldwide, commonly associated with contaminated meat and poultry products. This study aimed to investigate the incidence of C. jejuni in various food samples, evaluate the antimicrobial activity of Zinc Oxide Nanoparticles (ZnO-NPs) and thyme essential oil nanoparticles, and characterize key virulence genes among the isolates. A total of 1,060 samples, including meat products, dairy products, and food handlers, were examined. The overall incidence of C. jejuni was 11.13%, with the highest prevalence observed in sausages (32.14%), followed by burgers (21.00%) and shawarma meat (18.75%). Lower incidence rates were detected in yogurt (9.23%) and ice cream (13.85%), while food handlers showed a contamination rate of (25.00%), indicating their potential role in cross-contamination. Molecular analysis confirmed the presence of virulence-associated genes, with cadF (75%) being the most prevalent, followed by cdtB (60%) and flaA (33%), indicating varying pathogenic potential among isolates. The antimicrobial activity assessment revealed that ZnO-NPs exhibited a concentration dependent inhibitory effect, achieving complete inhibition at 1 mL, whereas partial inhibition was observed at lower concentrations. In contrast, thyme essential oil nanoparticles demonstrated superior efficacy, completely inhibiting C. jejuni growth at all tested concentrations. In conclusion, thyme essential oil nanoparticles showed greater antimicrobial effectiveness compared to ZnO-NPs and represent a promising natural strategy for controlling C. jejuni in food systems. The detection of key virulence genes further highlights the public health risk associated with contaminated food products. These findings support the application of nanotechnology-based interventions to enhance food safety, although further studies are needed to evaluate their safety and practical implementation.

Keywords: Campylobacter jejuni; ZnO Nanoparticles; Thyme Oil; Antibacterial Activity; Food Contamination; Nanomaterials

Citation

Almutairi AS, Abd Elhamed M, Ghaneem HE, Sobhy MM. Comparative Evaluation of Zinc Oxide and Thyme Essential Oil Nanoparticles as Antimicrobial Agents Against Campylobacter jejuni in Food Products. WebLog J Bacteriol. wjbct.2026.e2702. https://doi.org/10.5281/zenodo.20690141
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