Controlling foodborne pathogens using antimicrobial metals

According to the World Health Organization, foodborne illnesses affect 600 million people and result in 420,000 deaths each year worldwide. Moreover, the annual cost of medical expenses and productivity losses associated with foodborne illnesses amount to nearly $15 billion in the United States alone. Traditionally, the common strategies for enhancing food safety include good agriculture practices and good handling practices. In addition, the food industry relies on good manufacturing practices and implementation of hazard analysis critical control points for reducing food contamination during manufacture. Despite the aforementioned practices, foodborne illnesses continue to be a major public health problem globally. Thus, there is a need to develop novel and effective strategies to improve food safety at pre- and postharvest levels. Moreover, increasing emergence of antibiotic resistant bacteria in the food chain, and potential toxicity concerns over the use of synthetic chemicals have triggered an interest in safe and natural strategies for combating foodborne pathogens. Extensive research in the last few decades has identified potential antimicrobial properties of several essential and non-essential metals against a wide range of foodborne pathogens. This chapter will discuss the antimicrobial potential of metals against foodborne pathogens, including bacteria, viruses, and molds as well as the mechanism(s) behind their antimicrobial effect. In addition, the potential applications of antimicrobial metals for reducing foodborne pathogens at pre- and postharvest levels will be discussed.