Nanoantimicrobials

Abstract

One of the major issues food technologists deal with is food preservation and safety. Growth of micro-organisms in food poses risk to its quality and safety. Moreover, resistance of food spoilage micro-organisms against various chemical food preservatives has led to an emergence of novel antimicrobial agents with improved action and low rates of microbial resistance. Development in nanotechnology has led to the production of nanoparticles that are not only safe but also effective to resolve the problem of microbial resistance. Nanoantimicrobials have shown improved bioactive performances and controlled toxicity to human beings. They are steadily gaining popularity and the trend will continue in coming years. The chapter gives a comprehensive view of nanoantimicrobials of organic and inorganic origin, various mechanisms adopted by these nanoparticles for the destruction of micro-organisms, factors affecting anti-microbial activities of these particles along with their applications in various fields of food technology.