Magnesium oxide nanoparticles: A review of antimicrobial activity and food safety
Publish place: International Conference on Science, Engineering, Technology and Technology Businesses
Publish Year: 1398
Type: Conference paper
Language: English
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Document National Code:
SETT01_001
Index date: 22 July 2019
Magnesium oxide nanoparticles: A review of antimicrobial activity and food safety abstract
Bacterial contamination reduces the shelf-life of foods and presents serious risks to human health. Nanotechnology has important applications in food safety and quality control. Nano-inorganic metal oxides have shown the potential to reduce bacterial contamination of foods. Magnesium oxide (MgO) is an inorganic compound widely used in everyday applications. MgO is currently intruduced as a generally recognized as safe material by the Food and Drug Administration and is used as food additives. Many studies have shown that MgO NPs have good antibacterial activity. Therefore, this review focuses on antibacterial activity and antibacterial mechanisms of MgO NP and its application in food safety.
Magnesium oxide nanoparticles: A review of antimicrobial activity and food safety Keywords:
Magnesium oxide nanoparticles: A review of antimicrobial activity and food safety authors
Masoumeh Samadi
Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran