ABSTRACT
Over the past years, green synthesis techniques are in great demand due to the effective use of eco-friendly and non-toxic reagents. Extract prepared from various plants is majorly used for the synthesis of metal oxide nanoparticles. In addition to plant extract, microorganisms such as bacteria, fungi, and algae are extensively used to carry out the process of green synthesis. The synthesis of nanoparticles from fungi, especially mushrooms, gaining importance nowadays. Mushrooms constitute of metabolites and extracellular enzymes that provide huge potential for the synthesis of nanoparticles. Edible and non-edible mushrooms consist of numerous proteins and polysaccharides which synthesize both organic and inorganic nanoparticles through the intracellular and extracellular pathway. The nanoparticles synthesized via macrofungi are water-soluble and have good dispersion properties which have proved to be beneficial. Nanoparticles synthesized using mushrooms, therefore, is a promising technology for synthesis of nanoparticles is stable, eco-friendly, and non-toxic nature. Therefore, in this chapter synthesis of nanoparticles from mushrooms, their characterization, and the mechanism of their action against foodborne pathogenic bacteria is discussed.
