Abstract
Nanotechnology has emerged as a safer and more effective alternative to conventional food microbiology techniques used to assess pathogens or enhance shelf life of foods. Nanoparticles of silver, zinc oxide, and titanium are already being used as effective antimicrobial agents and are being incorporated in various food-related equipment and packaging materials. Nanoparticles can also be used in combination with polymers leading to formation of nanocomposites. These nanocomposites have enhanced antimicrobial properties and, when embedded in packaging material, provide better shelf life. Nanoemulsions formed from essential oils offer controlled release of these oils. This leads to prolonged antimicrobial activity from the oils without the risk of overpowering aroma or thermal destruction. Nanosensors offer a faster way to detect pathogens with minimum amount of sample. However, despite their manifold advantages, nanostructures are yet to be fully understood in terms of their biological safety. Many food safety agencies across the world are still in process in developing protocols to ensure better and safer use of nanotechnology-based products.
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Kaur, G., Sharma, S. (2020). Nanotechnology and Food Microbiology. In: Sharma, S., Sharma, N., Sharma, M. (eds) Microbial Diversity, Interventions and Scope. Springer, Singapore. https://doi.org/10.1007/978-981-15-4099-8_7
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DOI: https://doi.org/10.1007/978-981-15-4099-8_7
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