SYNTHESIS AND APPLICATION OF SILVER NANOPARTICLES TO IMPROVE FOOD SAFETY: TACKLING SUSTAINABILITY AND ANTIMICROBIAL RESISTANCE

Antimicrobial resistance (AMR) and foodborne microbial contamination are major challenges to food safety, public health, and sustainable food production. This study focused on the synthesis and application of silver nanoparticles (AgNPs) as an alternative antimicrobial material for improving food safety while addressing sustainability concerns associated with conventional antimicrobial agents. Silver nanoparticles were synthesized using a suitable chemical or green synthesis approach and characterized using Fourier-transform infrared spectroscopy (FTIR), ultraviolet-visible (UV–Vis) spectroscopy, and scanning electron microscopy (SEM). The UV–Vis analysis showed a characteristic surface plasmon resonance band in the visible region, confirming the formation of AgNPs. FTIR analysis revealed characteristic functional groups associated with biomolecules or reducing/stabilizing agents involved in the synthesis and stabilization of the nanoparticles. SEM analysis confirmed the formation of nanosized, predominantly spherical particles with relatively uniform morphology, although some degree of aggregation was observed. The synthesized AgNPs demonstrated appreciable antimicrobial activity against selected foodborne microorganisms, indicating their potential to inhibit microbial growth and reduce the risk of food contamination. The antimicrobial activity was attributed primarily to the interaction of silver nanoparticles with microbial cell membranes, generation of reactive oxygen species, and disruption of essential cellular processes. Application of the synthesized AgNPs to food-related materials or surfaces showed potential for reducing microbial contamination and extending food safety. Overall, the findings suggest that AgNPs could serve as promising antimicrobial materials for food-safety applications and may contribute to strategies for reducing dependence on conventional antimicrobial agents. However, their practical application requires careful evaluation of concentration, toxicity, migration into foods, environmental impact, and long-term sustainability.