Control of Foodborne Pathogens Using Nanotechnology PDF

SBS4101 Control of Foodborne Pathogens using Nanotechnology BY: HANA SYAFIQAH BINTI SAYEED IBRAHIM Introduction Multiple disease and infection caused by the foodborne pathogens (bacteria, viruses, fungi and parasites) are the most common threats to humans. Harmful toxic compoun...

SBS4101 Control of Foodborne Pathogens using Nanotechnology BY: HANA SYAFIQAH BINTI SAYEED IBRAHIM Introduction Multiple disease and infection caused by the foodborne pathogens (bacteria, viruses, fungi and parasites) are the most common threats to humans. Harmful toxic compounds released by food pathogen microbes contaminate the food products and also act as a source for the foodborne illness. There are many advanced methods or techniques used for the detection of food pathogens such as: Fluorescent antibody (FA), enzyme-linked immunosorbent assay (ELISA) or polymerase chain reaction (PCR). However, it is time-consuming and have limited sensitivity for the particular foodborne pathogen.  Nanotechnology has emerged as a boon for many sectors such as health care, wastewater treatment, biosensor, etc. Its application in the development of nano-based sensor beneficial for the detection of food pathogen microbes or their toxin present in the food stuffs. Nanotechnology-dependent techniques offer several advantages such as: Quick detection, high sensitivity, greater reliability and simple isolation and detection of foodborne pathogens and viruses. Application of nanotechnology in the food sector Contribution of Nanotechnology in Foodborne Pathogen Detection Nanotechnology-based techniques include the characterization, development and manipulation of structures at the nano-level and improved development of nanodevices/kits or materials that come in the range of 1-100 nm. Microbial contamination Nano-based material used Some common food Escherichia coli - Gold nanoparticles pathogens and their - Glyco-nanoparticles identification using Salmonella sp. - Metal and TiO2 nanocrystal different types of nanoparticles Listeria monocytogenes - Fluorescent gold nanocluster-labelled peptide Staphylococcus aureus - Silica nanoparticles Sensor-Based Monitoring and Separation of Foodborne Pathogens Food pathogens are the main cause of food spoilage and food poisoning and pose a serious human health risk. The early detection of such pathogens can lead to the prevention of foodborne illness and contamination. Continuous monitoring of food is essential to ensure safe and nutritious food to every human being. Biodegradable Nanomaterial for Food Protection and Packaging Food packaging materials is always demanded to be free from pathogens. Biodegradable packaging material helps in maintaining the human health and helps the ecosystem. However, they have short shelf life, poor barrier and mechanical properties. With the advancement of nanotechnology, nano-polymer composites such as potato starch, corn starch, Arabic gum, carboxymethyl cellulose, chitosan are being incorporated to overcome the problems related to biodegradable packaging material. A good packaging ensures the marketability and acceptability of the product and provides the safety assurance by decreasing the contamination.  Nanomaterials combined with polymers for the improvement of their working capability for the detection of pathogens Nanomaterial Polymer and type Nanomaterial effect TiO2 Starch and starch - Improved UV protection, thermal properties and hydrophobicity. - Reduction of water vapor permeability. MgO Chitosan and chitosan - Improved mechanical properties (tensile strength, thickness and barrier properties). - Improved antimicrobial activity. Zein Protein and whey - Improved of mechanical properties and nanoparticles protein isolate water vapor barrier. Starch-Based Films Protect Food Products from Pathogens and Increase Shelf Life Starch is one of the natural bio-based polymers which offers several advantages (huge accessibility, low cost, non-toxicity and its biodegradable feature). The films of starch can be prepared by using extrusion or solvent casting method. The mechanical, thermal and barrier properties of starch-based films can be altered using the content and type of plasticizer and starch, the content of amylose and the morphology of polymer. Starch-based films show good oxygen barrier property, however, they are not equally good as the moisture barrier. Due to their barrier property, the starch films are widely used in the coating of fruits and vegetables and on some other food materials to increase their shelf life as well. Chitosan-Based Films Protect Food Products from Pathogens Chitosan is obtained from different biological materials such as the cell wall of fungi and shells of crustaceans. Chitosan is made up of N-acetylglucosamine and glucosamine units joined by 1-4 glycosidic bonds. Due to its properties (microbial resistance, biodegradability, biocompatibility and non-toxicity), chitosan is being used by industries and has many applications. Chitosan is a good material for nanofiber production and known to avoid the various contaminating agents (bacteria and fungi). The use of chitosan was found to increase the mechanical characteristic of the polyvinyl alcohol-chitosan films as compared to the original PVA films. Conclusion ✓ Nanotechnology applications have played an important role with the increasing needs of nanomaterial in food processing, food packaging, food development and food safety, as well as the detection of foodborne pathogens and extension of food shelf life. ✓ It provides consumers a safe and contamination-free food and ensure the consumer acceptability of the food with enhanced functional properties.