Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens
Food products contaminated by foodborne pathogens (bacteria, parasites, and viruses) cause foodborne diseases. Today, great efforts are being allocated to the development of novel and effective agents against food pathogenic microorganisms. These efforts even might have a possible future effect in c...
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doaj-b7e00cf9952847aabbd938bdcf11f2f92021-07-12T10:29:25ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2021-07-011210.3389/fmicb.2021.690706690706Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne PathogensAmir Ali Anvar0Hamed Ahari1Maryam Ataee2Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, IranDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, IranDepartment of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, IranFood products contaminated by foodborne pathogens (bacteria, parasites, and viruses) cause foodborne diseases. Today, great efforts are being allocated to the development of novel and effective agents against food pathogenic microorganisms. These efforts even might have a possible future effect in coronavirus disease 2019 (COVID-19) pandemic. Nanotechnology introduces a novel food packaging technology that creates and uses nanomaterials with novel physiochemical and antimicrobial properties. It could utilize preservatives and antimicrobials to extend the food shelf life within the package. Utilizing the antimicrobial nanomaterials into food packaging compounds typically involves incorporation of antimicrobial inorganic nanoparticles such as metals [Silver (Ag), Copper (Cu), Gold (Au)], and metal oxides [Titanium dioxide (TiO2), Silicon oxide (SiO2), Zinc oxide (ZnO)]. Alternatively, intelligent food packaging has been explored for recognition of spoilage and pathogenic microorganisms. This review paper focused on antimicrobial aspects of nanopackaging and presented an overview of antibacterial properties of inorganic nanoparticles. This article also provides information on food safety during COVID-19 pandemic.https://www.frontiersin.org/articles/10.3389/fmicb.2021.690706/fullfood packagingnanoparticlesfoodborne pathogensantimicrobialCOVID-19 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Amir Ali Anvar Hamed Ahari Maryam Ataee |
spellingShingle |
Amir Ali Anvar Hamed Ahari Maryam Ataee Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens Frontiers in Microbiology food packaging nanoparticles foodborne pathogens antimicrobial COVID-19 |
author_facet |
Amir Ali Anvar Hamed Ahari Maryam Ataee |
author_sort |
Amir Ali Anvar |
title |
Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens |
title_short |
Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens |
title_full |
Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens |
title_fullStr |
Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens |
title_full_unstemmed |
Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens |
title_sort |
antimicrobial properties of food nanopackaging: a new focus on foodborne pathogens |
publisher |
Frontiers Media S.A. |
series |
Frontiers in Microbiology |
issn |
1664-302X |
publishDate |
2021-07-01 |
description |
Food products contaminated by foodborne pathogens (bacteria, parasites, and viruses) cause foodborne diseases. Today, great efforts are being allocated to the development of novel and effective agents against food pathogenic microorganisms. These efforts even might have a possible future effect in coronavirus disease 2019 (COVID-19) pandemic. Nanotechnology introduces a novel food packaging technology that creates and uses nanomaterials with novel physiochemical and antimicrobial properties. It could utilize preservatives and antimicrobials to extend the food shelf life within the package. Utilizing the antimicrobial nanomaterials into food packaging compounds typically involves incorporation of antimicrobial inorganic nanoparticles such as metals [Silver (Ag), Copper (Cu), Gold (Au)], and metal oxides [Titanium dioxide (TiO2), Silicon oxide (SiO2), Zinc oxide (ZnO)]. Alternatively, intelligent food packaging has been explored for recognition of spoilage and pathogenic microorganisms. This review paper focused on antimicrobial aspects of nanopackaging and presented an overview of antibacterial properties of inorganic nanoparticles. This article also provides information on food safety during COVID-19 pandemic. |
topic |
food packaging nanoparticles foodborne pathogens antimicrobial COVID-19 |
url |
https://www.frontiersin.org/articles/10.3389/fmicb.2021.690706/full |
work_keys_str_mv |
AT amiralianvar antimicrobialpropertiesoffoodnanopackaginganewfocusonfoodbornepathogens AT hamedahari antimicrobialpropertiesoffoodnanopackaginganewfocusonfoodbornepathogens AT maryamataee antimicrobialpropertiesoffoodnanopackaginganewfocusonfoodbornepathogens |
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1721307472492232704 |