Combining natural antimicrobials and nanotechnology for disinfecting food surfaces and control microbial biofilm formation

Abstract

The elimination of microbial surface contaminants is one of the most important steps in Good Manufacturing Practices in order to maintain food safety. This is usually achieved by detergents and chemical sanitizers, although an increased demand exists for the use of natural products for disinfection purposes. Several natural substances present antibacterial activity against the main foodborne pathogens, demonstrating great potential for use in the food industry. Some difficulties such as high volatility, residual taste and/or degradation by exposure to harsh processing conditions have been reported. Nanoparticle encapsulation appears as a strategy to protect bioactive compounds, maintaining their antimicrobial activity and providing controlled release as well. This article presents the potential of natural antimicrobials and their combination with nanotechnological strategies as an alternative for food surface disinfection and prevent microbial biofilm formation.

KEYWORDS:

• Disinfectant
• nanotechnology
• food safety
• sanitation
• natural antimicrobials

Disclosure statement

Authors declare no conflicts of interest regarding this manuscript.

Additional information

Funding

Funding for this research was provided by Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (FAPERGS), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) [grant 306936/2017-8] and CAPES-Brazil (scholarship awarded to F.A. Cacciatore).