Abstract
Food toxins produced by microorganisms spoil the food and act as a defense tool. Microorganisms spoil the food and its taste and thus affect human health. This chapter discusses the role of nanotechnology in preserving the food against the toxins, adulteration, pesticides, and harmful chemicals, using nanosensors. Food freshness can be monitored using nanosensors such as time, temperature and oxygen indicators. The smell and taste of food material can also be checked by artificially designed electric tongues and electric noses. A product’s authenticity and brand protection are easily accessed by invisible nanobarcodes. The metal oxide nanoparticles, polymer-based nanocomposites, carbon nanotube, and graphene are some of the interesting nanomaterials that show the properties of nanosensors.
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