Safety and regulatory issues of nanomaterials in foods

Abstract Organic and inorganic nanoparticles can be used in food and food contact materials. Mostly, they are used to provide antimicrobial activity, nanoencapsulation of nutrients, and smart food packaging. Food products prepared through nanotechnology methods and tools have garnered great attention worldwide. Thus the number of nanofood products present in market is increasing fast and continuously. Limited knowledge about the potential risks of nanoparticles ingested, inhaled, or to which directly exposed can lead to serious consequences. These ultratiny particles may potentially cause circulatory, cardiovascular, and pulmonary diseases due to their ability to pass biological barriers in the body. Assessment of risk factors, informing the community, and establishment of regulations should be taken into consideration. There are some efforts to exhibit guidelines, recommendations, and regulations related to the management of detection, definition, toxicity, exposure, safe handling, and use of nanomaterials in foods. Legal policies and regulatory frameworks examining applicability and safety assessment of nanomaterials have been discussed for the last two decades. This chapter reviews potential risks, toxicity assessments, possible exposure routes, and worldwide regulatory frameworks, and provides some guidance to the use of nanomaterials in the food industry.