Silver nanoparticles for inactivation and destruction of foodborne pathogens and spoilage microorganisms; mechanisms, efficiency and recent advances

Silver nanoparticles (AgNPs) have emerged as potent antimicrobial agents for combating foodborne pathogens and spoilage microorganisms, offering innovative solutions for food safety and preservation. This review explores the mechanisms and efficacy of AgNPs against foodborne microorganisms and further addresses their applications in food systems and the regulatory constraints governing their use in foods and food-contact materials. The synthesis methods of AgNPs, ranging from chemical to green approaches, are also discussed briefly, highlighting their impact on AgNPs properties and antimicrobial efficacy. The antimicrobial mechanisms of AgNPs involve multiple pathways, such as cell membrane disruption, reactive oxygen species (ROS) generation, and interference with cellular processes, which collectively contribute to their broad-spectrum activity. Detailed analyses of AgNPs’ effectiveness against specific foodborne pathogens reveal variations in susceptibility, influenced by microbial type and environmental conditions. Key factors affecting AgNPs’ antimicrobial potential, including size, shape, surface chemistry, and environmental parameters, are evaluated to optimize their application in food systems. Furthermore, the review addresses the toxicity of AgNPs, assessing potential risks to human health and the environment, and emphasizes the need for balanced safety considerations. Finally, this study identifies challenges, e.g., scalability and regulatory hurdles, and proposes future opportunities for enhancing AgNPs application in food safety. This comprehensive overview underscores AgNPs’ potential as a transformative tool in combating microbial contamination while highlighting critical areas for further investigation to ensure safe and sustainable use.