Antimicrobial Nanomaterials in the Food Industry: Applications in Meat Packaging
Catalina-Elena Constantin, Alina Maria Holban, Florin Iordache, Carmen Curutiu

TL;DR
This paper reviews how antimicrobial nanomaterials can improve meat packaging by fighting harmful bacteria while addressing safety and regulatory challenges.
Contribution
The paper provides a critical analysis of antimicrobial nanomaterials in meat packaging, emphasizing safety, regulatory issues, and design strategies for industrial use.
Findings
Antimicrobial nanomaterials show promise in controlling meat pathogens like Salmonella and Listeria.
Migration of nanomaterials in lipid-rich foods and regulatory inconsistencies hinder their industrial adoption.
Designing nanostructures to align with bioactive profiles is key for safe and effective packaging.
Abstract
A thorough understanding of the microbial ecology of meat products, dominated by critical pathogens such as Salmonella spp., Campylobacter jejuni, Escherichia coli, and Listeria monocytogenes, and marked by risks of resistant biofilm formation and vulnerabilities specific to informal commercial sectors, underscores the need to transition from conventional inert barriers to active nanostructured packaging systems. This review critically analyses the current state of antimicrobial nanomaterials, dissecting their molecular mechanisms of action and dynamic interactions designed to preserve sensory and nutritional food quality. Beyond technical effectiveness, the paper highlights the inherent tension between technological innovation and toxicological uncertainties, addressing major challenges related to migration kinetics in complex lipid matrices and the uneven global regulatory landscape.…
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Taxonomy
TopicsNanocomposite Films for Food Packaging · Nanoparticles: synthesis and applications · Plant-Derived Bioactive Compounds
