Abstract
The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculture but, at the same time, require thorough investigation of their properties and effects on the human body and environment. The paper demonstrates the main directions of the nanotechnology use in the agricultural production and food industry, examines the safety problems and risks occurred when using nanotechnologies in food industry with account for insufficient research on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative and methodical base of the Russian Federation for assurance of safe consumption of food products produced from nanomaterials.
Highlights
The problem of healthy and quality nutrition has a global character
Three main directions of the nanotechnology use can be set apart: — agricultural production — food industry, — materials contacting with food products
4% of respondents thought that the benefit of using nanotechnologies in food would overweight risks, while 84% did not want changes in product appearance due to the use of nanoparticles [26]
Summary
Увеличивающиеся масштабы развития нанотехнологий заостряют внимание на проблеме безопасности. The silver ions can release from utilized packages and accumulate in biological media (water, soil), where they will continue destroying microorganisms and, disturb a balance of the natural microflora, especially in a water system. Nano-iron, carbon nanotubes and several other nanoparticles, mainly, from nanopecticides can accumulate in soil, from which they can penetrate plants and enter the food chain [36]. It was suggested that nanomaterials are not metabolized by microorganisms and are not subjected to the processes of detoxification, which leads to their accumulation in the plant, animal or microbial organism; thereby, their entrance into the human body increases throughout the food chain
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