Silver nanoparticles could improve the safety of the world's food supply, according to a research project at Iowa State University. Silver nanoparticles cannot currently be added directly to foods as little is known about their adverse effects on human health and their impact on ecological systems.
However, the university's current research program is examining how silver nanoparticules could work as an antimicrobial in foods, with the goal of developing food-related applications such as microbe-resistant fabrics or non-biofouling surfaces.
Brehm-Stecher, an Iowa State University assistant professor in food science and human nutrition, admitted that the science of silver nanoparticles on food is currently at a basic point. Brehm-Stecher hopes that his research could change this.
Despite the potential that nanotechnology could hold for the food sector, the technology has suffered from a lack of public understanding and consumer concerns over the safety of some of its applications.
As a result, recent research and development efforts have focused on the impact of further developments in the uses of nanotechnology on health and the environment.
Bonnie - I would never recommend the use of a metal like silver in nano form unless there has been extensive safety research. The track record of its parent, colloidal silver, is not good. The thought of tiny pieces of rogue metal roaming around in our cells does not sit well with me.