This document discusses the applications of nanotechnology in food microbiology. It begins with an introduction to nanotechnology and how it can be applied to food through top-down or bottom-up approaches. It then discusses how nanotechnology can be used in various aspects of the food chain including storage, quality monitoring, processing, and packaging. Specific applications mentioned include using nanoparticles as anticaking agents, additives, gelating agents, and for nanoencapsulation. The document also discusses how nanoparticles can be used for their antimicrobial effects and in improved food packaging for pathogen detection and security. Both benefits and risks of using nanotechnology in the food sector are summarized.

1. NANOTECHNOLOGY IN
FOOD MICROBIOLOGY
S.HARINI [117011305035]
M.TECH [INT] NANOTECHNOLOGY
PERIYAR MANIAMMAI INSTITUTE OF SCIENCE
AND TECHNOLOGY , VALLAM , THANJVUR..

2. AGENDA
INTRODUCTION
FOOD MICROBIOLOGY IN NANOTECHNOLOGY
ANTIMICROBIAL EFFECT
FOOD PACKAGING AND FOOD SAFETY
BENEFITS AND RISK
FOOD PROCESSING SECTOR
CONCLUSION

3. INTRODUCTION
Nanotechnology became public terminology for
applications of nano size in all science1
2
It focuses on the characterization , fabrication
and manipulation of biological and non biological
structure smaller than 100nm
For Food application , Nanotechnology can be
applied by two different approaches either “
top down “or“bottom up”
3
4
The top down approaches means of a physical
processing of the food materials , such as grinding
and milling
5
The Bottom up techniques build or grow larger structures of atom
by atom or molecule by molecule . These techniques include
chemical synthesis , self assembly and positional assembly

4. NANOTECHNOLOGY IN FOOD
MICROBIOLOGY
Nanotechnology has potential application s in all aspects of food chain including
storage , quality monitoring , food processing and food packaging1
Food that allows consumer to modify food , depending on the
nutritional needs and tastes2
To produce safe and high-quality food products which have zero defects and free of
pathogens3
The main application of nanotechnology in food safety programs are antimicrobial
effect of nanoparticles and nanosensors for detection of pathogens and
contaminating micro organisms
4

5. Food science
and
technology
Processing
Product
Food safety
&
Biosecurity
Materials
Nanoparticles
Nano emulsion
Nano composites
Nano structure
Delivery
Formulation
Packaging
Nanosensors Nanotracers
Heat Mass transfer Nanoscale Reaction Nano biotechnology Molecular Synthesis

6. Application of Nanotechnology
in food industry
Food Processing Food Packaging
ANTICAKING AGENT
Improve consistency &
prevent lump formation
NANO ADDITIVES &
NEUTRACEUTICALS
Improve nutritional value
of food
GELATING AGENT
To improve of food texture
NANO CAPSULATION &
NANO CARRIERS
To protect aroma , flavor &
other ingredients in food
IMPROVED
PACKAGING
Use of nanoparticles to
improved physical
performance of food
ACTIVE
PACKAGING
Nanoparticles are
anti microbial agent
SMART PACKING
Nano biosensors for
pathogen detection

7. ANTIMICROBIAL EFFECT ON
NANOPARTICLE
5
Nanocapsulation improves the rate of
inhibition compared with conventional
delivery and retains the antimicrobial efficacy
for a longer time.
4
Polylactic-co-glycolic acid nanoparticles
inhibited Listeria monocytogenes, Salmonella
typhimurium and Escherichia coli in raw and
cooked chicken meat systems
3
Nanoparticle shows a high therapeutic index
Staphylococcus aureus infection in mice
2
An amphiphilic peptide have strong
antimicrobial properties against a range of
bacteria , yeasts & fungi
Sliver nanocomposite have excellent
antimicrobial properties1

8. FACTORS AFFECTING ANTIMICROBIAL
OF NANOPARTICLES
Factors affecting
antimicrobial
activity of
nanoparticles
Particle Size
Particle Shape
Concentration
Surface Charge
Microbial sensitivity of
nanoparticle

9. NANOSCIENCE IN FOOD PACKAGING
AND FOOD SAFETY
1
Pathogen ,
contaminating
& allergen
detection
2
3
Anti
counterfeiting
&security
4

10. IMPROVEMENT IN FOOD PROCESSING
SECTOR

12. BENEFITS
Maintenance of food quality &
freshness
Enhanced nutritional value of food
and beverages
Novel flavours and textures
Lower pesticide use
Hygienic food processing
Reduction in preservatives

13. RISK
Potential
harmful effects
to the
environment
1
Potential
human
health
2
Oxidative
damage and
inflammation of
GI
3
Concerns
for workers
health and
safety
4

14. CONCLUSION
1
Nanotechnology
is a promising
applicable
science in food
microbiology
2
It has great
advantages
for food
safety
application
such as
antimicrobial
, food
packaging
and food
processing
3
In food
application ,
it can be
applied by 2
different
approaches
,either “top
down” or
Bottom up
4
Nanocomposite
has lower
effective
activity than ion
,molecules or
ion , molecule
but it has
advantage and
benefits in
application for
long term

15. S.HARINI
harinisaravanan028@gmail.com