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Food Microbiology and the Application of Nanotechnology in Food Processing and Safety

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Nanomaterials for Biomedical and Bioengineering Applications

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Abstract

The engineering of functional units of tiny particles of nanoscale size is known as nanotechnology. It is a branch of science and technology that designs and synthesizes particles in the nano range. The nanomolecules formed in this technology are found to have vital roles in different fields of science. This technology has many applications in the field of biological science like in medicine, environmental science, ecology, agriculture, and others. Microbiology is a branch of biological science that deals with microbes from single-celled organisms like bacteria to multicellular organisms like algae, fungi, etc., and also studies the roles of these organisms in different field like synthesis of vaccines, production of fermented products, their roles in agriculture and other fields, and also different diseases caused by these microbes. Food microbiology is one of a branch of microbiology that carries out the study of the usage of microbial organisms in food technology, food hygiene and safety, food genomics, and functional food and probiotics. This chapter is about food microbiology and the role of this newly emerged fast-growing technology in processing food and maintaining the quality of food and safety. It will also highlight its role in the food industry like in targeting nanoparticles, flavoring, enhancing the shelf life of the food, detecting contamination, improving in storage of the food, and introducing antibacterial nanoparticles in the food and prospects.

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Acknowledgments

All of the authors like to state their gratitude to their various universities and institutions for their invaluable assistance.

Declaration of Competing Interest

The authors declare no conflict of interest.

Author Contributions

BA, JDA, GA, MY, and AVA did conceptualization and writing, and AG and PG contributed in material collection editing.

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Authors and Affiliations

  1. Medical Genetics and Epigenetics Laboratory, Department of Human Genetics and Molecular Biology, Bharathiar University, Coimbatore, Tamil Nadu, India

    Boro Arthi, Jothi Dheivasikamani Abidharini, Gunasekaran Arthi, Mohd Younis & Arumugam Vijaya Anand

  2. Medical Bionanotechnology, Faculty of Allied Health Sciences, Chettinad Hospital and Research Institute (CHRI), Chettinad Academy of Research and Education (CARE), Chennai, Tamil Nadu, India

    Agnishwar Girigoswami & Pemula Gowtham

  3. Department of Biochemistry and Biotechnology, Avinashilingam Institute for Home Science and Higher Education for Women is a Women’s Deemed University, Coimbatore, Tamil Nadu, India

    Beulah Catharine

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  1. Boro Arthi
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Correspondence to Arumugam Vijaya Anand .

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Editors and Affiliations

  1. School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland and Labrador, Corner Brook, NL, Canada

    Rabia Javed

  2. Department of Life Sciences, National University of Kaohsiung, Kao-hsiung, Taiwan

    Jen-Tsung Chen

  3. Department of Pathology, Lady Reading Hospital MTI, Peshawar, Pakistan

    Ali Talha Khalil

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Arthi, B. et al. (2024). Food Microbiology and the Application of Nanotechnology in Food Processing and Safety. In: Javed, R., Chen, JT., Khalil, A.T. (eds) Nanomaterials for Biomedical and Bioengineering Applications. Springer, Singapore. https://doi.org/10.1007/978-981-97-0221-3_14

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