Abstract
Nanomaterial synthesis, formulation, application, and evaluation were very motivating and promising areas for scientific research in the past years. Nanometals, because of their exciting biochemical activities, are powerful antimicrobial agents, especially against foodborne and phytopathogenic microorganisms. This suggested their recruitment as potential food preservatives and additives in food-related sectors, in individual forms, or in combination with other preservatives. The range of food-related activities, to exploit nanometals, include agrochemicals saving and improvements, enhancement of nutrients absorption, quality preservation, shelf-life extension, food security, traceability enhancement, food hygiene insurance, water desalination, and decontamination. Different antimicrobial modes of action are supposed to specify nanometals action toward microbial species. The biosafety issues and consumers potential risks, regarding nanometals supplementation, are addressed, including the consumers’ exposure, toxicity, toxicokinetics, and environmental contamination. This chapter attempts to cover the aforementioned topics, considering the potential advantages and drawbacks from the application of nanometals in food preservation.
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