How Silver Nanoparticles are Helping to Control Pathogens in Tea
Recent research has found that adding antimicrobial silver nanoparticles to tea can reduce the risk of pathogens. This study was conducted by scientists from the University of Malaya and published in the journal Food Control.
The scientists found that adding 0.1% silver nanoparticles to tea successfully reduced the presence of E. coli, Staphylococcus aureus, and Salmonella typhimurium. This is an important discovery, as these three pathogens are known to cause a range of foodborne illnesses.
This research demonstrates the potential of using silver nanoparticles as a food safety measure. By adding them to tea, the risk of foodborne illnesses can be reduced without changing the taste or aroma of the beverage. This could be an effective way to improve food safety and reduce the risk of foodborne illness.
source: Phys.org