Management of Foodborne Diseases Using Silver Nanoparticles: A perspective

The escalating incidence of foodborne diseases caused by pathogenic bacteria presents a substantial global health concern. Microbial spoilage of food not only shortens product shelf life but also increases the risk of foodborne diseases. According to the World Health Organization, one in ten people worldwide falls ill after consuming contaminated food. While foodborne diseases are preventable, the implementation of effective strategies to control and prevent these illnesses remains a critical global challenge. The unique properties of both organic and inorganic nanoparticles have attracted significant attention in the food industry due to their potential to enhance nutritional, safety, and quality attributes of food products. A majority of foodborne infections are attributed to pathogens such as Salmonella, Listeria, Escherichia coli, Clostridium, and Campylobacter. Silver and silver-based compounds have been shown to exhibit potent antimicrobial activity against a broad spectrum of bacteria. The current body of knowledge regarding the application of silver nanoparticles for the elimination of foodborne pathogens is expanding rapidly, providing opportunities to explore their mechanisms of action, benefits, and limitations. This perspective aims to identify novel strategies for reducing the burden of foodborne diseases by critically evaluating the potential of silver nanoparticles. Furthermore, the potential health implications of silver nanoparticles for human consumption will be discussed to inform the development of effective policies for public health.

کلیدواژه ها:

silver nanoparticles ، foodborne diseases ، antimicrobial activity ، food safety ، food packaging ، human health