Migration of Various Nanoparticles into Food Samples: A Review

Nanotechnology has provided new opportunities for the food industry with its applications in food packaging. The addition of nanoparticles, such as clay, silver and copper, can improve the mechanical and antimicrobial properties of food packaging. However, nanoparticles may have an adverse impact on human health. This has led to legislative and regulatory concerns. The inhibitory effects of nano packaging on different microorganisms, such as Salmonella, E. coli, and molds, have been studied. Nanoparticles, like other materials, may have a diverse set of properties that need to be determined. In this review, different features of silver, clay and copper nanoparticles, such as their anti-microbial, cell toxicity, genetic toxicity, mechanical properties, and migration, are critically evaluated in the case of food packaging. Specifically, the viewpoints of WHO, FDA, and ESFA, concerning the nano-silver application in food packaging, are discussed as well.

Automated summary

Nanotechnology has brought new opportunities to the food industry by enhancing the mechanical and antimicrobial properties of food packaging through the addition of nanoparticles. However, concerns regarding the potential adverse effects of nanoparticles on human health have led to legislative and regulatory actions. The inhibitory effects of nano packaging on various microorganisms, as well as the perspectives of organizations like WHO, FDA, and ESFA on nano-silver application in food packaging, have been studied and discussed.