In recent years, the use of nanomaterials for water treatment, food packaging, pesticides, cosmetics and other industries has increased. Such particles, like silver nanoparticles deployed as a pesticide, are used to suppress the growth of harmful microorganisms.
The increased use has led to concerns that these toxic particles could end up in food designed for human consumption. One study showed that artificial silver nanoparticles from polyethylene films destined for package of such foods as bread and poultry can enter into the foods that are wrapped within the packaging. However, information on whether or how nanosilver particles bring changes in genetic materials is limited. In a new study, researchers at the University of Missouri have developed a new method for detecting silver nanoparticles in fresh produce and other food product
To test out their method, the researchers studied the residue and penetration of silver nanoparticles on pear skin. For this, the scientists immersed the pears in a silver nanoparticle solution similar to pesticide application. The pears were then washed and rinsed repeatedly. The results showed that four days after the treatment and despite the amount of rinsing, silver nanoparticles were still attached to the skin, and the smaller particles were able to penetrate the skin and reach the pear pulp.
This finding caused the researchers concern because silver nanoparticles have the ability to relocate in the human body after digestion.