10.22376/ijpbs.2019.10.1.p1-12 Volume 8 Issue 2 2017 (April - June) A global threat posed by foodborne pathogens can be rectified by the use of antimicrobial nanostructures. In this trajectory, ZnO nanomaterials are very important as they are biocompatible, cheap and easy to produce. The synthesis of ZnO nanostructures was carried out by facile semi-solvo thermal route using zinc acetate and urea as precursors mixed in 20 % ethylene glycol solvent at 160 lessThan sup greaterThan 0 lessThan /sup greaterThan C for 24 hours. The structural and morphological analysis reveals formation of hexagonal ZnO nanostructures having flower like morphology. The antimicrobial activity against lessThan i greaterThan Bacillus cereu lessThan /i greaterThan s NCIM 5293 gram positive and lessThan i greaterThan Salmonella typhimurium lessThan /i greaterThan NCIM 2501 gram negative model bacteria reveals their effective potential in food packaging applications. The MIC and MBC of ZnO nanomaterial was found to be 125µg/mL and 250µg/mL for lessThan i greaterThan Bacillus cereus lessThan /i greaterThan and 250µg/mL as well as 500µg/mL for lessThan i greaterThan Salmonella typhimurium, lessThan /i greaterThan respectively. Therefore, ZnO nanostructures can be used for the protection of assorted food products from the food pathogens. JAYANT PAWAR, MANISH SHINDE, RAVINDRA CHAUDHARI AND E. A. SINGH Zinc oxide nanostructures, antimicrobial activity, foodborne pathogens, semi-solvo thermal method 311-315