Abstract
The antimicrobial properties of nanomaterials have promoted the use of nanotechnology to increase the shelf life of produce, meat, and other edible items. There is a knowledge gap regarding how engineered nanoparticles – or the products and materials that contain them – interact with the biological system and what is the environmental fate of these products. This article is focused on the current and potential uses of nanotechnology in food to improve human health, with an emphasis on prevention of microbial contamination.
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