With rising concerns about foodborne microbial contamination and its effects on public health, innovative technologies like nanotechnology have gained attention as promising solutions to improve food safety. This study explored the potential of antimicrobial nanomaterials in managing foodborne pathogens and enhancing safety measures in the food industry. Silver, zinc oxide, and titanium dioxide nanoparticles were synthesized through chemical and biological methods, and their physicochemical properties were analyzed using techniques such as electron microscopy and spectroscopy. The antimicrobial properties of these nanoparticles were tested against common foodborne pathogens, including Escherichia coli, Salmonella enterica, and Listeria monocytogenes, using disk diffusion assays and minimum inhibitory concentration (MIC) determination. The findings revealed that silver nanoparticles displayed the strongest antibacterial activity, significantly inhibiting bacterial growth. Furthermore, incorporating these nanomaterials into active food packaging systems effectively reduced microbial contamination and prolonged the shelf life of stored food products. Statistical results indicated a significant difference between nano-treated samples and untreated controls (p < 0.05). These results highlight the potential of antimicrobial nanomaterials as practical tools for pathogen control and food safety enhancement. However, given concerns about their potential toxicity and safety over extended periods of consumption, further research under real-world conditions along with comprehensive toxicological assessments is strongly recommended

Antimicrobial nanomaterials Food safety Foodborne pathogens Active packaging Silver nanoparticles