Skip to main content

Advertisement

SpringerLink
Log in

New insights into the role of nanotechnology in microbial food safety

  • Review Article
  • Published:
3 Biotech Aims and scope Submit manuscript

Abstract

Today, the role of nanotechnology in human life is undeniable as a broad range of industries, particularly food and medicine sectors, have been dramatically influenced. Nanomaterials can contribute to food safety by forming new nano-sized ingredients with modified physicochemical characteristics. Nanotechnologies can inhibit the growth of food spoilage microorganisms by recruiting novel and unique agents that are involved in removal of microbes from foods or prevent adhesion of microbial cells to food surfaces. Hence, nanotechnology could be considered as a high-potential tool in food packaging, safety, and preservation. Moreover, the prevention of biofilm formation by disturbing the attachment of bacteria to the food surface is another useful nanotechnological approach. Recently, nanoparticle-based biosensors have been designed and developed to detect the food-borne pathogens and hazardous substances through complicated mechanisms. During the past half-century, many methods such as freeze-drying and spray drying have been employed for increasing the viability in food industries; however, the other novel approaches such as encapsulation methods have also been developed. Admittedly, some beneficial bacteria such as probiotics bring diverse benefits for human health if only they are in a sufficient number and viability in the food products and gastrointestinal tract (GI). Encapsulation of these valuable microbial strains by nanoparticles improves the survival of probiotics under harsh conditions such as extreme levels of temperature, pH, and salinity during the processing of food products and within the GIT tract. The survival and effectiveness of encapsulated microorganisms depends on different factors including function of cell wall components in bacteria and type of coating materials. This review aims to broadly explore the potential of different aspects of nanotechnology in food industry, especially for packaging, preservation, safety, and viability.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Abbreviations

NEMS:

Nanoelectromechanical systems

GIT:

Gastrointestinal tract

CFU:

Colony-forming unit

EFSA:

European food safety authority

FDA:

Food and drug administration

MDR:

Multiple drug-resistant

LAB:

Lactic acid bacteria

WHO:

World Health Organization

pH:

Power of hydrogen

SFD:

Spray-freeze drying

SPR:

Surface plasmon resonance

LOD:

Limit of detection

SNPs:

Silica nanoparticles

AFM:

Atomic force microscopy

R&D:

Research and development

DNA:

Deoxyribonucleic acid

QCM:

Quartz crystal microbalance

References

  • Aabdallah M, Bayoumy A, Ibrahim A (2019) Antimicrobial activity and synergistic antimicrobial potential of silver nanoparticles against microbial contaminants isolated from pharmaceutical production areas. Res J Appl Biotech 5:86–98

    Google Scholar 

  • Ali MA, Eldin TAS, Moghazy GMEL, Tork IM, Omara II (2014) Detection of E. coli O157: H7 in feed samples using gold nanoparticles sensor. Int J Curr Microbiol App Sci 3:697–708

    Google Scholar 

  • Anema SG (2019) Age gelation, sedimentation, and creaming in UHT Milk: a review. Compr Rev Food Sci Food Saf 18:140–166

    CAS  Google Scholar 

  • Aruguete DM, Kim B, Hochella MF, Ma Y, Cheng Y, Hoegh A, Liu J, Pruden A (2013) Antimicrobial nanotechnology: it’s potential for the effective management of microbial drug resistance and implications for research needs in microbial nanotoxicology. Enviro Sci Process Impacts 15:93–102

    CAS  Google Scholar 

  • Bao C, Jiang P, Chai J, Jiang Y, Li D, Bao W, Liu B, Liu B, Norde W, Li Y (2019) The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models. Food Res Int 120:130–140

    CAS  PubMed  Google Scholar 

  • Baptista PV, McCusker MP, Carvalho A, Ferreira DA, Mohan NM, Martins M, Fernandes AR (2018) Nano-strategies to fight multidrug resistant bacteria-“A Battle of the Titans”. Front Microbiol 9:1441

    PubMed  PubMed Central  Google Scholar 

  • Barbosa J, Teixeira P (2017) Development of probiotic fruit juice powders by spray-drying: a review. Food Rev Int 33:335–358

    Google Scholar 

  • Bata-Vidács I, Adányi N, Beczner J, Farkas J, Székács A (2013) Nanotechnology and microbial food safety. In: Méndez-Vilas A (ed) Microbial pathogens and strategies for combating them: science, technology and education. Formatex, pp 155e169.

  • Benard Oloo LD, and Oniang’o, R (2018) Food safety legislation in some developing countries. Food Safety: Some Global Trends, p.19.

  • Bhatia S (2016) Nanoparticles types, classification, characterization, fabrication methods and drug delivery applications. In Natural polymer drug delivery systems Springer, Cham, pp 33–93

    Google Scholar 

  • Brandelli A (2020) The interaction of nanostructured antimicrobials with biological systems: cellular uptake, trafficking and potential toxicity. Food Sci. Human Wellness 9: 8–20

  • Brosel-Oliu S, Galyamin D, Abramova N, Munoz-Pascual FX, Bratov A (2017) Impedimetric label-free sensor for specific bacteria endotoxin detection by surface charge registration. Electrochim Acta 243:142–151

    CAS  Google Scholar 

  • Capozzi V, Arena MP, Russo P, Spano G, Fiocco D (2015) Stressors and food environment: toward strategies to improve robustness and stress tolerance in probiotics, pp 245–246

  • Cattò C, Cappitelli F (2019) Testing anti-biofilm polymeric surfaces: where to start? Int J Mol Sci 20:3794

    PubMed Central  Google Scholar 

  • Chai J, Jiang P, Wang P, Jiang Y, Li D, Bao W, Liu B, Liu B, Zhao L, Norde W, Yuan Q (2018) The intelligent delivery systems for bioactive compounds in foods: physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies. Trends Food Sci Technol 78:144–154

    CAS  Google Scholar 

  • Chang YC, Yang CY, Sun RL, Cheng YF, Kao WC, Yang PC (2013) Rapid single cell detection of Staphylococcus aureus by aptamerconjugated gold nanoparticles. Sci Rep 3:1–7

    Google Scholar 

  • Ching SH, Bansal N, Bhandari B (2017) Alginate gel particles: a review of production techniques and physical properties. Crit Rev Food Sci Nutr 57:1133–1152

    CAS  PubMed  Google Scholar 

  • Coles D, Frewer LJ (2013) Nanotechnology applied to European food production: a review of ethical and regulatory issues. Trends Food Sci Tech 34:32–43

    CAS  Google Scholar 

  • Comunian TA, Thomazini M, Alves AJG, De Matos Junior FE, De Carvalho Balieiro JC, Favaro-Trindade CS (2013) Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release. Food Res Int 52:373–379

    CAS  Google Scholar 

  • Dasgupta N, Ranjan S, Mundekkad D, Ramalingam C, Shanker R, Kumar A (2015) Nanotechnology in agro-food: from field to plate. Food Res Int 69:381–400

    Google Scholar 

  • Doyle MP, Diez-Gonzalez F, Hill C (eds) (2019) Food microbiology: fundamentals and frontiers. Wiley, New York

  • Dulf FV, Pamfil D, Baciu AD, Pintea A (2013) Fatty acid composition of lipids in pot marigold (Calendula officinalis L.) seed genotypes. Chem Cent J 7: 8.

  • Durán N, Marcato PD (2013) Nanobiotechnology perspectives. Role of nanotechnology in the food industry: a review. Int J Food Sci Techol 48:1127–1134

    Google Scholar 

  • Dzianach PA, Dykes GA, Strachan NJ, Forbes KJ, Pérez-Reche FJ (2019) Challenges of biofilm control and utilization: lessons from mathematical modelling. J R Soc Interface 16:20190042

    PubMed  PubMed Central  Google Scholar 

  • Elbagory AM (2019) Green synthesis and characterization of gold nanoparticles from South African plants and their biological evaluations

  • Esfanjani AF, Assadpour E, Jafari SM (2018) Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers. Trends Food Sci Tech 76:56–66

    Google Scholar 

  • Estevinho BN, Rocha F (2017) A key for the future of the flavors in food industry: nanoencapsulation and microencapsulation. In: Nanotech appl in food. Elsevier, pp 1–19

  • Estevinho BN, Rocha F, Santos L, Alves A (2013) Microencapsulation with chitosan by spray drying for industry applications: a review. Trends Food Sci Tech 31:138–155

    CAS  Google Scholar 

  • Ezhilarasi P, Karthik P, Chhanwal N, Anandharamakrishnan C (2013) Nanoencapsulation techniques for food bioactive components: a review. Food Bioprocess Tech 6:628–647

    CAS  Google Scholar 

  • Fadeel B, Farcal L, Hardy B, Vázquez-Campos S, Hristozov D, Marcomini A, Lynch I, Valsami-Jones E, Alenius H, Savolainen K (2018) Advanced tools for the safety assessment of nanomaterials. Nat Nanotechnol 13:537–543

    CAS  PubMed  Google Scholar 

  • Fahimirad S, Ajalloueian F, Ghorbanpour M (2019) Synthesis and therapeutic potential of silver nanomaterials derived from plant extracts. Ecotoxicol Environ Saf 168:260–278

    CAS  PubMed  Google Scholar 

  • Fink R (2019) Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry. Cambridge Scholars Publishing;

  • Food K (2009) Drug administration: food additives code. Korean Foods Indust Association, Seoul, Korea, pp 233–234

    Google Scholar 

  • Gasa-Falcon A, Odriozola-Serrano I, Oms-Oliu G, Martín-Belloso O (2020) Nanostructured lipid-based delivery systems as a strategy to increase functionality of bioactive compounds. Foods 9:32

    Google Scholar 

  • Gebreyohannes G, Nyerere A, Bii C, Sbhatu DB (2019) Challenges of intervention, treatment, and antibiotic resistance of biofilm-forming microorganisms. Heliyon 5:e02192

    PubMed  PubMed Central  Google Scholar 

  • Ghorbanpour M, Hadian J (2017) Engineered nanomaterials and their interactions with plant cells: injury indices and detoxification pathways. In: Ghorbanpour M et al (eds) Nanoscience and plant-soil systems. Soil Biol 48. https://doi.org/10.1007/978-3-319-46835-8_13.

  • Gonchar M, Smutok O, Karkovska M, Stasyuk N, Gayda G (2017) Yeast-based biosensors for clinical diagnostics and food control. In: Biotechnology of yeasts and filamentous fungi. Springer, Cham, pp 391–412

  • Grieger KD, Harrington J, Mortensen N (2016) Prioritizing research needs for analytical techniques suited for engineered nanomaterials in food. Trends Food Sci Tech 50:219–229

    CAS  Google Scholar 

  • Handford CE, Dean M, Henchion M, Spence M, Elliott CT, Campbell K (2014) Implications of nanotechnology for the agri-food industry: opportunities, benefits and risks. Trends Food Sci Technol 40:226–241

    CAS  Google Scholar 

  • Hatami M, Naghdi Badi H, Ghorbanpour M (2019) Nano-elicitation of secondary pharmaceutical metabolites in plant cells: a review. J Med Plants 3(71):6–36

    Google Scholar 

  • He X, Hwang HM (2016) Nanotechnology in food science: Functionality, applicability, and safety assessment. J Food Drug Anal 24:671–681

    CAS  PubMed  Google Scholar 

  • Hoseinzadeh E, Makhdoumi P, Taha P, Hossini H, Stelling J, Amjad Kamal M (2017) A review on nano-antimicrobials: metal nanoparticles, methods and mechanisms. Curr Drug Metab 18:120–128

    CAS  PubMed  Google Scholar 

  • Hwang GB, Patir A, Allan E, Nair SP, Parkin IP (2017) Superhydrophobic and white light-activated bactericidal surface through a simple coating. ACS Appl Mater Interfaces 9:29002–29009

    CAS  PubMed  Google Scholar 

  • Issa AT (2017) Biodegradable nanocomposite films based on sweet potato starch: development, characterization, and their antimicrobial effects on the shelf-life of packed baby Spinach leaves (Doctoral dissertation, North Carolina Agricultural and Technical State University)

  • Jackman JA, Ferhan AR, Yoon BK, Park JH, Zhdanov VP, Cho NJ (2017) Indirect nanoplasmonic sensing platform for monitoring temperature-dependent protein adsorption. Anal Chem 89:12976–12983

    CAS  PubMed  Google Scholar 

  • Jeevanandam J, Barhoum A, Chan YS, Dufresne A, Danquah MK (2018) Review on nanoparticles and nanostructured materials: history, sources, toxicity and regulations. Beilstein J Nanotechnol 9:1050–1074

    CAS  PubMed  PubMed Central  Google Scholar 

  • Jiang C, Shaw KS, Upperman CR, Blythe D, Mitchell C, Murtugudde R, Sapkota AR, Sapkota A (2015) Climate change, extreme events and increased risk of salmonellosis in Maryland, USA: evidence for coastal vulnerability. Environ Int 83:58–62

    PubMed  PubMed Central  Google Scholar 

  • Jones AA, Bennett PC (2017) Mineral ecology: surface specific colonization and geochemical drivers of biofilm accumulation, composition, and phylogeny. Front Microbiol 8:491

    PubMed  PubMed Central  Google Scholar 

  • Joung CK, Kim HN, Lim MC, Jeon TJ, Kim HY, Kim YR (2013) A nanoporous membrane-based impedimetric immunosensor for label-free detection of pathogenic bacteria in whole milk. Biosens Bioelectron 44:210–215

    CAS  PubMed  Google Scholar 

  • Kalogeris T, Baines CP, Krenz M, Korthuis RJ (2012) Cell biology of ischemia/reperfusion injury. Int Rev Cell Mol Biol 298:229–317

    CAS  PubMed  PubMed Central  Google Scholar 

  • Kant K, Shahbazi MA, Dave VP, Ngo TA, Chidambara VA, Than LQ, Bang DD, Wolff A (2018) Microfluidic devices for sample preparation and rapid detection of foodborne pathogens. Biotechnol Adv 36:1003–1024

    CAS  PubMed  Google Scholar 

  • Kieckens E, Rybarczyk J, De Zutter L, Duchateau L, Vanrompay D, Cox E (2015) Clearance of Escherichia coli O157: H7 infection in calves by rectal administration of bovine lactoferrin. Appl Environ Microbiol 81:1644–1651

    CAS  PubMed  PubMed Central  Google Scholar 

  • Komaromy AZ, Li S, Zhang H, Nicolau DV, Boysen RI, Hearn MT (2012) Arrays of nano-structured surfaces to probe the adhesion and viability of bacteria. Microelectron Eng 91:39–43

    CAS  Google Scholar 

  • Krasaekoopt W (2017) Influence of non-equilibrium states and glass transition on the survival of bacteria. In: Non-equilibrium states and glass transitions in foods. Woodhead Publishing, pp 405–446

  • Krempel M, Griffin K, and Khouryieh H (2019) Hydrocolloids as emulsifiers and stabilizers in beverage preservation preservatives and preservation approaches in beverages. Elsevier, pp 427–465

  • Lai HZ, Wang SG, Wu CY, Chen YC (2015) Detection of Staphylococcus aureus by functional gold nanoparticle-based affinity surface-assisted laser desorption/ionization mass spectrometry. Anal Chem 87:2114–2120

    CAS  PubMed  Google Scholar 

  • Lalley J, Dionysiou DD, Varma RS, Shankara S, Yang DJ, Nadagouda MN (2014) Silver-based antibacterial surfaces for drinking water disinfectiondan overview. Curr Opin Chem Eng 3:25–29

    Google Scholar 

  • Lam SJ, O'Brien-Simpson NM, Pantarat N, Sulistio A, Wong EH, Chen YY, Lenzo JC, Holden JA, Blencowe A, Reynolds EC, Qiao GG (2016) Combating multidrug-resistant Gram-negative bacteria with structurally nanoengineered antimicrobial peptide polymers. Nat Microbiol 1:1–11

    Google Scholar 

  • Liu H, Cui SW, Chen M, Li Y, Liang R, Xu F, Zhong F (2019) Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: a review. Crit Rev Food Sci Nutr 59:2863–2878

    PubMed  Google Scholar 

  • López OV, Castillo LA, García MA, Villar MA, Barbosa SE (2015) Food packaging bags based on thermoplastic corn starch reinforced with talc nanoparticles. Food Hydrocoll 43:18–24

    Google Scholar 

  • Maleki D, Azizi A, Vaghef E, Balkani S, Homayouni A (2015) Methods of increasing probiotic survival in food and gastrointestinal conditions. Prensa Med Argent 101:1–9

    Google Scholar 

  • McClements DJ (2015) Nanoscale nutrient delivery systems for food applications: improving bioactive dispersibility, stability, and bioavailability. J Food Sci 80:N1602–N1611

    CAS  PubMed  Google Scholar 

  • McClements DJ, Rao J (2011) Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr 51:285–330

    CAS  PubMed  Google Scholar 

  • McClements DJ, Xiao H (2017) Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles. NPJ Sci Food 1:6.

  • Moayyedi M, Eskandari MH, Rad AHE, Ziaee E, Khodaparast MHH, Golmakani MT (2018) Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469. J Funct Foods 40:391–399

    CAS  Google Scholar 

  • Mohanty F, Swain S (2017) Bionanocomposites for food packaging applications nanotechnology applications in food. Elsevier, pp 363–379

  • Murthy KC, Monika P, Jayaprakasha G, and Patil BS (2018) Nanoencapsulation: an advanced nanotechnological approach to enhance the biological efficacy of curcumin advances in plant phenolics: from chemistry to human health. ACS Publications, pp 383–405

  • Naseer B, Srivastava G, Qadri OS, Faridi SA, Islam RU, Younis K (2018) Importance and health hazards of nanoparticles used in the food industry. Nanotechnology Reviews 7:623–641

    CAS  Google Scholar 

  • Nasr NF (2015) Applications of nanotechnology in food microbiology. Int J Curr Microbiol App Sci 4:846–853

    CAS  Google Scholar 

  • Nurfatihah Z, Siddiquee S (2019) Nanotechnology: recent trends in food safety, quality and market analysis. InNanotechnology: Applications in Energy, Drug and Food. Springer, Cham, pp 283–293

  • Peralta MA, da Silva MA, Ortega MG, Cabrera JL, Paraje MG (2015) Antifungal activity of a prenylated flavonoid from Dalea elegans against Candida albicans biofilms. Phytomedicine 22:975–980

    CAS  PubMed  Google Scholar 

  • Pereda M, Marcovich N, and Ansorena M (2018) Nanotechnology in food packaging applications: barrier materials, antimicrobial agents, sensors, and safety assessment. Handb Ecomater 1–22

  • Picot A, Lacroix C (2004) Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. Int Dairy J 14:505–515

    CAS  Google Scholar 

  • Pisoschi AM, Pop A, Cimpeanu C, Turcuş V, Predoi G, Iordache F (2018) Nanoencapsulation techniques for compounds and products with antioxidant and antimicrobial activity-A critical view. Eur J Med Chem 157:1326–45.

  • Pradhan N, Singh S, Ojha N, Srivastava A, Barla A, Rai V et al (2015) Facets of nanotechnology as seen in food processing, packaging, and preservation industry. Biomed Res Int:1–17.

  • Prasad R (2017) Fungal nanotechnology: applications in agriculture, industry, and medicine. Springer International Publishing. ISBN:978-3-319-68423-9

  • Quintero J, Naranjo A, Ciro G, Rojas J (2017) Vegetable proteins: non-sensitizing encapsulation agents for bioactive compounds. London United Kingdom. In Tech 4:43–65

    Google Scholar 

  • Rahmati F (2020) Microencapsulation of Lactobacillus acidophilus and Lactobacillus plantarum in Eudragit S100 and alginate chitosan under gastrointestinal and normal conditions. Appl Nanosci 10:391–399

    CAS  Google Scholar 

  • Rahmati F (2019) Impact of microencapsulation on two probiotic strains in alginate chitosan and Eudragit S100 under gastrointestinal and normal conditions. Open Biotechnol J 13:1

    Google Scholar 

  • Rahmati F (2018a) Identification and characterization of Lactococcus starter strains in milk-based traditional fermented products in the region of Iran. AIMS Agric Food 3:12–25

    Google Scholar 

  • Rahmati F (2018b)Iran, the potential source of dairy starter microorganisms: Isolation, identification and characterization of LAB and yeast starter strain from traditional dairy products of Lorestan province. GRIN Verlag

  • Rahmati F (2017) Characterization of Lactobacillus, Bacillus and Saccharomyces isolated from Iranian traditional dairy products for potential sources of starter cultures. AIMS Microbiol 3:815–825

    CAS  PubMed  PubMed Central  Google Scholar 

  • Ranadheera C, Prasanna P, Vidanarachchi J, Mcconchie R, Naumovski N, Mellor D (2017) Nanotechnology in microbial food safety. In Nanotechnology applications in food. Elsevier, pp 245–265

  • Rico-Yuste A, Carrasco S (2019) Molecularly imprinted polymer-based hybrid materials for the development of optical sensors. Polymers 11:1173

    PubMed Central  Google Scholar 

  • Rudramurthy GR, Swamy MK, Sinniah UR, Ghasemzadeh A (2016) Nanoparticles: alternatives against drug-resistant pathogenic microbes. Molecules 21:836

    PubMed Central  Google Scholar 

  • Sajid M, Kawde AN, Daud M (2015) Designs formats and applications of lateral flow assay: a literature review. J Saudi Chem Soc 19:689–705

    Google Scholar 

  • Santos GD, Nogueira RI, Rosenthal A (2018) Powdered yoghurt produced by spray drying and freeze drying: a review. Braz J Food Technol 21

  • Schoug Å, Olsson J, Carlfors J, Schnürer J, Håkansson S (2006) Freeze-drying of Lactobacillus coryniformis Si3-effects of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties. Cryobiology 53(1):119–127

    CAS  PubMed  Google Scholar 

  • Semyonov D, Ramon O, Kaplun Z, Levin-Brener L, Gurevich N, Shimoni E (2010) Microencapsulation of Lactobacillus paracasei by spray freeze drying. Food Res Int 43(1):193–202

    CAS  Google Scholar 

  • Singh T, Shukla S, Kumar P, Wahla V, Bajpai VK, Rather IA (2017) Application of nanotechnology in food science: perception and overview. Front Microbiol 8:1501

    PubMed  PubMed Central  Google Scholar 

  • Singh R, Mukherjee MD, Sumana G, Gupta RK, Sood S, Malhotra BD (2014) Biosensors for pathogen detection: a smart approach towards clinical diagnosis. Sens Actuators B Chem 197:385–404

    CAS  Google Scholar 

  • Slavin YN, Asnis J, Häfeli UO, Bach H (2017) Metal nanoparticles: understanding the mechanisms behind antibacterial activity. J Nanobiotech 15:65

    Google Scholar 

  • Solanki K, Grover N, Downs P, Paskaleva EE, Mehta KK, Lee L, Schadler LS, Kane RS, Dordick JS (2013) Enzyme-based listericidal nanocomposites. Sci Rep 3:1584

    PubMed  PubMed Central  Google Scholar 

  • Soukoulis C, Bohn T (2018) A comprehensive overview on the micro-and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids. Crit Rev Food Sci Nutr 58:1–36

    CAS  PubMed  Google Scholar 

  • Steele J, Wilson M, Makinen J, Ott CM (2018) Antimicrobials for water systems in manned spaceflight-past, present, and future applications and challenges

  • Subramanian A, Irudayaraj J, Ryan T (2006) A mixed self-assembled monolayer-based surface plasmon immunosensor for detection of E. coli O157: H7. Biosens Bioelectron 21:998–1006

    CAS  PubMed  Google Scholar 

  • Szendrő I, Erdélyi K, Puskás Z, Fabian M, Adanyi N, Somogyi K (2010) Development and experiments with conductive oxide nanofilm coated planar waveguide sensors. Nanopages 7:17–24

    Google Scholar 

  • Tan F, Leung PH, Liu ZB, Zhang Y, Xiao L, Ye W, Zhang X, Yi L, Yang M (2011) A PDMS microfluidic impedance immunosensor for E. coli O157: H7 and Staphylococcus aureus detection via antibody-immobilized nanoporous membrane. Sens Act B Chem 159:328–335

    CAS  Google Scholar 

  • Theapparat Y, Khongthong S, Rodjan P, Lertwittayanon K, Faroongsarng D (2019) Physicochemical properties and in vitro antioxidant activities of pyroligneous acid prepared from brushwood biomass waste of Mangosteen, Durian, Rambutan, and Langsat. J For Res 30(3):1139–1148

    CAS  Google Scholar 

  • Ugwuja CG, Adelowo OO, Ogunlaja A, Omorogie MO, Olukanni OD, Ikhimiukor OO, Iermak I, Kolawole GA, Guenter C, Taubert A, Bodede O (2019) Visible-light-mediated photodynamic water disinfection@ bimetallic-doped hybrid clay nanocomposites. ACS Appl Mater Interfaces 11:25483–25494

    CAS  PubMed  Google Scholar 

  • Umesha S, Manukumar HM (2018) Advanced molecular diagnostic techniques for detection of food-borne pathogens: Current applications and future challenges. Crit Rev Food Sci Nutr 58:84–104

    CAS  PubMed  Google Scholar 

  • Wani IA, Lone MN (2019) Antibacterial and antifungal. InNanomaterials-Based Coatings (pp. 41–71). Elsevier.

  • Wilson C, Lukowicz R, Merchant S, Valquier-Flynn H, Caballero J, Sandoval J, Wilson E (2017) Quantitative and qualitative assessment methods for biofilm growth: a mini-review. Res Rev J Eng Technol 6:4

  • Wolska KI, Grudniak AM, Kaminski K, Markowska K (2015) The potential of metal nanoparticles for inhibition of bacterial biofilms. In: Rai M, Kon K (eds) Nanotechnology in Diagnosis. Academic Press, Treatment and Prophylaxis of Infectious Diseases, pp 119–132

    Google Scholar 

  • Wyser Y, Adams M, Avella M, Carlander D, Garcia L, Pieper G, Rennen M, Schuermans J, Weiss J (2016) Outlook and challenges of nanotechnologies for food packaging. Pack Technol Sci 29:615–648

    CAS  Google Scholar 

  • Yaqub A, Malkani N, Shabbir A, Ditta SA, Tanvir F, Ali S, Naz M, Kazmi SA, Ullah R (2020) Novel biosynthesis of copper nanoparticles using Zingiber and Allium sp. with synergic effect of doxycycline for anticancer and bactericidal activity. Curr Microbiol 13:1–3

    Google Scholar 

  • Yeni F, Acar S, Polat Ö, Soyer Y, Alpas H (2014) Rapid and standardized methods for detection of foodborne pathogens and mycotoxins on fresh produce. Food Control 40:359–367

    CAS  Google Scholar 

  • Yu H, Park JY, Kwon CW, Hong SC, Park KM, Chang PS (2018) An overview of nanotechnology in food science: preparative methods, practical applications, and safety. J Chem

  • Zahra SA, Butt YN, Nasar S, Akram S, Fatima Q, Ikram J (2019) Food packaging in perspective of microbial activity: a review. J Microbiol Biotechnol Food Sci 2019:752–757

    Google Scholar 

  • Zamora-Sequeira R, Starbird-Pérez R, Rojas-Carillo O, Vargas-Villalobos S (2019) What are the main sensor methods for quantifying pesticides in agricultural activities? A review. Molecules 24:2659

    CAS  PubMed Central  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Microbiology, Faculty of Science, Islamic Azad University, Qom Branch, Qom, Iran

    Farzad Rahmati

  2. Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Seyyedeh Sanaz Hosseini & Sadaf Mahuti Safai

  3. Health and Environmental Research Center, Tabriz University of Medical Science, Tabriz, Iran

    Behnam Asgari Lajayer

  4. Department of Medicinal Plants, Faculty of Agriculture and Natural Resources, Arak University, Arak, 38156-8-8349, Iran

    Mehrnaz Hatami

Authors
  1. Farzad Rahmati
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Seyyedeh Sanaz Hosseini
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sadaf Mahuti Safai
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Behnam Asgari Lajayer
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Mehrnaz Hatami
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Behnam Asgari Lajayer or Mehrnaz Hatami.

Ethics declarations

Conflict of interest

The authors declare that there is no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rahmati, F., Hosseini, S., Mahuti Safai, S. et al. New insights into the role of nanotechnology in microbial food safety. 3 Biotech 10, 425 (2020). https://doi.org/10.1007/s13205-020-02409-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s13205-020-02409-9

Keywords

Search

Navigation