Personalized and Precision Medicine Journal

Abstract Antibiotics are widely accessible. Nevertheless, food-borne bacteria exhibit a vast array of resistance. Utilizing natural ingredients like chitosan and chitosan-cefixime nanoparticles, which have potent antibacterial qualities, in conjunction with innovative technologies like chitosan loaded with antibiotics, the present research seeks to combat germs that are resistant to many drugs. Five strains of Escherichia coli O157:H7 were utilized to determine antibiotic resistance. The antibacterial properties of free cefixime and chitosan-cefixime nanoparticles were evaluated against strains of harmful bacteria. The findings demonstrated that E. coli O157:H7 comparatively had significant resistance to many antibiotics.
On the other hand, c chitosan-cefixime nanoparticles showed strong antibacterial activity against E. coli O157:H7, but free cefixime did not demonstrate any inhibitory zone. When compared to strains 1, 2, 3, 4, and 5 of E. coli O157:H7, the inhibition zones of chitosan-cefixime nanoparticles were 23.3 mm, 19.8 mm, 16.9 mm, 18.2 mm, and 22.4 mm, respectively. According to the results, chitosan-cefixime nanoparticles have better antibacterial action against dangerous pathogens than free cefixime. Therefore, using chitosan-cefixime nanoparticles for food preservation could be suggested.