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ISSN: 2476-2059

Journal of Food: Microbiology, Safety & Hygiene
Open Access

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Short Communication

Nanotechnology: A New Approach in Food Packaging

Mahendra Pal*

Ex-Professor of Veterinary Public Health, College of Veterinary Medicine, Addis Ababa University, Debre Zeit, Ethiopia

*Corresponding Author:
Mahendra Pal
Ex-Professor of Veterinary Public Health, College of Veterinary Medicine
Addis Ababa University, Debre Zeit, Ethiopia
E-mail: [email protected]

Received date: March 21, 2017; Accepted date: April 17, 2017; Published date: April 21, 2017

Citation: Pal M (2017) Nanotechnology: A New Approach in Food Packaging. J Food Microbiol Saf Hyg 2:121. doi:10.4172/2476-2059.1000121

Copyright: © 2017 Pal M. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Nanotechnology is a newly emerging novel food packaging technique, which can increase the shelf life of foods, minimize the spoilage, ensure the food safety, repair the tears in packaging, reduce the problem of food shortage, and finally improve the health of the people. Food packages embedded with nanoparticles can alert the consumer about the safety of product. It can release preservatives to extend shelf life of food in package. Currently, food packaging and monitoring are a major focus of food industry related nanotechnology research. It is hoped that nanotechnology has a great potential in food industries as it may be used to manufacture about 25% of all food packaging in near future. It remains unclear whether nanoparticles used in food packaging may migrate or leach into the food. The potential impact of nanoparticles on consumer’s health is well studied. Emphasis is given to assess the safety of ingredients in nanoparticles before their use in food products including packaging.

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