Page 39 - Food&Drink magazine July 2021

Let’s turn our attention to antibacterial properties, and how they work. A common antimicrobial action across all these materials is degradation of the cell membrane to compromise cell wall integrity of bacteria.
Alteration to vital enzyme activities can also be affected, which shows the targeted specificity of these carbon nanomaterials towards key pathogenic bacteria.
Research is ongoing to determine any possible and yet unknown(geneticbased) bacterial defence mechanisms or indeed other ways that could reduce the effectiveness of such an approach over time.
The spectrum of activity
is a key consideration in any antibacterial substance. As much as possible we want
to avoid broad spectrum approaches for more targeted impacts to reduce any
“ With smart solutions and antimicrobial materials that may also be used as sensors, the packaging of tomorrow will provide more than simple product protection by a physical barrier.”
Carbon nanomaterials and nanotechnology display great potential as an additional hurdle in the fight against foodborne disease, both in the space of potential pathogen detection and as antibacterials, which can add another hurdle to lower the risks from foodborne disease.
Let us all support the development and implementation of novel nano-based solutions to tackle one of our most significant and ongoing concerns in society, foodbornediseases. ✷
✷ ABOUTTHEAUTHOR Dr Philip Button is a
food microbiologist.
His start-up Food
Microbiology Academy
is based in Melbourne
and offers consulting
and training services to the food manufacturing industry.
extraneous, unwanted, and even potentially unknown effects. An excellent example of this would be bacteriophage biological control, typically referred toasphagebiocontrol. This is targeted, specific and has direct impacts and could be used as a model.
While such technology might address many
food safety problems, implementation in a consumer setting may be challenging.
Consumer acceptance is a critical element for the success of any new technology, with
food technology neophobia a real hurdle in many instances. Fear sometimes stems from simply not knowing the way these materials work and their benefits and risks. Consumer educationiskey.
From early work carried out in this area, we can take heart that people with increased understanding of nanotechnology were more likely to believe the benefits outweighed any risks.
Once people can see the benefits for themselves, consumer acceptance is more likely to result.
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www.foodanddrinkbusiness.com.au | July 2021 | Food&Drink business | 39
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