ABSTRACT
Improvement of food safety and quality in terms of prevention of food-borne illness and rapid detection of food shelf-life have been a critical issue globally for several decades. Although traditional techniques have been played an essential role in evaluating the quality and safety of foods so far, the sensitivity, speci€city, and ef€cacy of detection are constrained by limitations in the sampling and laborious lab work. Additionally, current consumer food trends such as convenience, organic foods, fresh foods, and increased demand for raw and minimally processed foods make pathogen reduction or elimination dif€cult, and thereby necessitates the development of new concepts of pathogen detection. For food quality evaluation, the effectiveness of nutrients and bioactives needs to be measured rapidly and precisely at any point during production, processing, transport, retailing, meal preparation, intake, digestion, and absorption in the body. In order to evaluate the quality of various foods,
11.1 Introduction ................................................................................................307 11.2 Nanotechnology in Food Safety Evaluation ...............................................309
