Migration evaluation of silver nanoparticles from antimicrobial edible coating to sausages

Abstract Use of silver nanoparticles as an antimicrobial compound directly on foodstuff has been attracted attention due to concerns on the total residual silver that remains on the food after preparation. In this work, silver nanoparticles (AgNPs) were obtained by a green route and applied as edible coating to chicken sausages. Antimicrobial activity of the AgNPs were able to inhibit lactic acid bacteria for 30 days, demonstrating that the increase in the shelf life of the sausages was statistically significant (P  AgNPs /g sausage . Also, no appreciable migration of silver nanoparticles from sausages surface to its interior was detected.