How Nanomaterials May Improve the Safety of Foods
Find out how nanotechnology may enhance food safety at Session 022 “Applications of novel nanomaterials in solving food safety issues” on Sunday morning, July 18, at 10:30 a.m.–12:00 p.m. in Room S402ab. The symposium will examine novel nanomaterials—such as metallic or metallic oxide nanoparticles and nanosubstrates, quantum dots, etc—and fabrication via bottom-up or top-down approaches. It will also explore how nanomaterials are aiding in the rapid detection of chemical contamination (i.e., melamine, pesticide, toxins) and foodborne pathogens (E. coli O157:H7, Salmonella).
Azlin Mustapha, Univ. of Missouri, will present research findings on the inhibitory activities of zinc oxide nanoparticles on Escherichia coli O157:H7 and Salmonella Typhimurium in different media, food, and food contact surfaces. Zhonglin (Tony) Jin, U.S. Dept. of Agriculture, will discuss the development of an antimicrobial food packaging system with zinc oxide nanoparticles, nisin, and polylactic acid for inactivation of pathogens in liquid foods.