RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW


https://doi.org/10.21323/2414-438X-2016-1-3-35-47

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Abstract

The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculture
but, at the same time, require thorough investigation of their properties and effects on the human body and environment. The paper demonstrates the main directions of the nanotechnology use in the agricultural production and food industry, examines the safety
problems and risks occurred when using nanotechnologies in food industry with account for insufficient research on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative and methodical base of the Russian
Federation for assurance of safe consumption of food products produced from nanomaterials.

About the Authors

N. A. Gorbunova
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
candidate of technical sciences, Scientific secretary


E. K. Tunieva
The V.M. Gorbatov All-Russian Meat Research Institute
Russian Federation
candidate of technical sciences, leading research scientist


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Supplementary files

For citation: Gorbunova N.A., Tunieva E.K. RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW. Theory and practice of meat processing. 2016;1(3):35-47. https://doi.org/10.21323/2414-438X-2016-1-3-35-47

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