University of Basrah discusses Nanobiotechnology
Written by Maryam
A symposium in Agriculture college at Basrah University discussed the Nanobiotechnology by the researcher Amir Abbas Mohammed at the hall of Food Science department.
The researcher mentioned that global statistics pointed out about one-third of the amount of food produced for human consumption would be spoiled and the spoilage occurs through several causes. microbial spoiling is considered to be the most known one, as the exposure of food to microorganisms pollution, either after cropping or butchering process, causing spoilage about 25% of Food produced globally.
Microbial spoilage could be appeared either through unacceptable changes within the produced food or microbial toxins pollution, which is a danger to public health, explaining that the main sources of pollution are microbial toxins (bacteria and fungus), which is the most dangerous in that area, as one of the global statistics indicated that about 30-40% of the world food production is exposed to the fungal toxins and this is a source of great economic concern. He add that the new techniques used to obtain alternative compounds are the replacement for preservatives.
The Nanobiotechnology is one of the most important of these modern techniques, which offers tremendous opportunities for the preservatives development with distinctive properties in micro-organisms demoralization. These characteristics include increasing the surface area of nanoparticles by decreasing their size to the nanometer as well as possessing nanomaterials for strong biological efficiency.