Effects of using nano technology for chef’s uniforms affecting on food safety

Abstract

The research regarding effect of nanotechnology use in making chef apparel on safety of food had the objectives to study about the result of using nano materials coating on yarn and fabric; to study about the use of nano materials which are suitable for fabric to be sewn for being chef apparel and to study the effect of using of nanotechnology for chef apparel on smell and the inhibition of pathogenic bacteria growth, using three types of nano materials, including Zinc oxide nano, Silver nano and Titanium dioxide nano, to be coated on four samples, including cotton thread, T/R thread, cotton fabric and T/R fabric. The researcher tested the fabric sample for inhibiting growth of pathogenic bacteria and found that Zinc oxide nano and Silver nano were not different in inhibiting growth of pathogenic bacteria. But the coating on the fabric is more convenient and cheaper. And effective against Gram-positive bacteria. , A bacterium that is often found in personal hygiene unclean conditions better than or equal to SS.S3%. Then, Four kinds of fabric were sewn to be chef apparel. Actual chef tried wearing to test effectiveness in resisting bacteria. When the apparel was used for two times, it was found that T/R fabric which was coated with Zinc oxide nano and Silver nano had different ability to resist gram-positive bacteria and gram-negative bacteria. Fabric T/R Silver nano coating remains effective against bacteria as well and proper to be sewn as chef apparel.