Safety of Nanotechnology in Food Industries

• Main Authors: Seyed Mohammad Amini, Marzieh Gilaki, Mohsen Karchani
• Format: Article
• Language: English
• Published: Electronic Physician 2014-04-01
• Series: Electronic Physician
• Subjects: food-processing industry; food safety
• Online Access: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4324265/

The arrival of nanotechnology in various industries has been so rapid and widespread because of its wide-ranging applications in our daily lives. Nutrition and food service is one of the biggest industries to be affected by nanotechnology in all areas, changing even the nature of food itself. Whether it’s farming, food packaging, or the prevention of microbial contamination the major food industries have seen dramatic changes because of nanotechnology. Different nanomaterials such as nanopowders, nanotubes, nano-fibers, quantum dots, and metal and metal-oxide nanoparticles are globally produced in large quantities due to their broad applicability in food-related industries. Because of the unique properties of nanostructures and nanomaterials – such as a large surface area, high activity, and small size, there is some concern about the potential for harmful adverse effects of used nanomaterials on health or the environment. However, because of tremendous advances in different industries, this concern may be unnecessary. This paper presents some uses of nanomaterials in food and related industries and their possible side- effects. This review covers the various aspects of nanomaterials and their impact on human exposure, safety, and environmental concerns.