Fig. 1From: Study on the mechanism of antibacterial action of magnesium oxide nanoparticles against foodborne pathogensMIC of MgO nanoparticless for C. jejuni, E. coli O157:H7, and S. Enteritidis. Freshly grown and diluted bacterial cultures (approx. 104 CFU/ml) were treated with various concentrations of MgO nanoparticles. The visible color change from nonfluorescent blue (resazurin) to fluorescent red (resorufin) shows reductive activities of the cells, indicating no inhibition on cell growthBack to article page