ABSTRACT
Application of nanotechnology in the food industry has raised concerns about the possible health and environmental risks. Developing novel food product for better efficiency is important but analyzing the short-term as well as long-term toxic effects is more important and that is why rules, regulations, and other controlling measures are necessary. Toxic effects of nanostructures are mainly attributed to their small size and increased surface area, which helps them in homogenous dispersion and invasion of antimicrobial barriers in the human body. Hence, there is a requirement of risk assessment and governing regulations for the use of process assisted by nanotechnology in the food industry. This chapter focuses on the safety and regulatory issues of nanotechnology in food.
