Nanotechnology is an innovative technology for improving food quality and safety. Aims: The aim of this study was to evaluate the efficacy of hydroxy propyl methyl cellulose (HPMC) films containing nanoparticles against three foodborne pathogens.        Design of the Study: *This study was designed using two nanoparticles i.e. (Al2O3-NPs and SiO2-NPs), edible film (HPMC), and three foodborne pathogens i.e. Bacillus cereus, Staphylococcus aureus, and Salmonella Typhimurium. Both nanoparticles were evaluated against foodborne pathogens as well applied in chicken fillets.     Place and Duration: All experiments were done in the Food Technology Department, Benha University, Egypt; Nanomaterial Laboratory, Beni-Suef University, Egypt; and Agricultural Research Center, Egypt and were done within three months.        Methodology: The preparation of edible films, the antimicrobial activity, mode of antimicrobial action, challenge study, and scanning electron microscopy had been carried out in different laboratories. As well the mechanical properties of the HPMC films were evaluated.                                                                                                    Results: The results obtained from this study showed that the nanoparticles (~80 nm) at 80 ppm were active against Bacillus cereus, Staphylococcus aureus, and Salmonella Typhimurium compared with 20 and 40 ppm. The HPMC films including Al2O3-NPs were active against B. cereus than S. aureus and S. typhimurium, while the SiO2-NPs were more effective against S. typhimurium and B. cereus compared with S. aureus. In challenge studies, HPMC films including Al2O3-NPs and SiO2-NPs at 80 ppm decreased the viability of the three-foodborne pathogens associated with chicken fillets stored at 4±1°C for 15 days, as compared with the control sample. HPMC films incorporated with nanoparticles inhibited the microbial population ~ 2-3 log10 CFU/cm2 over the chicken fillets during storage period.                                                   Conclusion: This work indicated that, HPMC films incorporated with Al2O3-NPs and SiO2-NPs (~80 nm) at 80 ppm could be reduce the microbiological loads of the refrigerated chicken fillets.

Biscuits are favored products for people of different ages world-wide due to its high-energy foods, long shelf-life, and easy absorption. This study aimed to evaluate the fortified biscuit with iron nanoparticles (Fe2O3-NPs) as novel approach to overcome iron deficiency anemia (IDA) disease. In preliminary experiments, we utilized 4 groups of albino rats as follows; negative group (G1; control), positive group (G2), treated anemic group (G3), and untreated anemic group (G4). The SEM, XRD, histopathological, and hematology tests were performed. The results revealed that the Fe2O3-NPs was at 49.5±5 nm, homogenous, and purity. Fortified biscuits with Fe2O3-NPs increased the iron level (289±1.0 mg/dL), red blood counts (9.1±0.2 10 12 /L), and hemoglobin (18±0.25 g/dL) in the G3 compared to other groups. Histological examination showed that no significant effects on the spleen, kidney, and liver. Results demonstrated that the fortified biscuit with Fe2O3-NPs (10 ppm) at 49.5±5 nm is more effective in IDA treatment.