Antimicrobial Nanomaterials in the Food Industry: Applications in Meat Packaging

A thorough understanding of the microbial ecology of meat products, dominated by critical pathogens such as Salmonella spp., Campylobacter jejuni, Escherichia coli, and Listeria monocytogenes, and marked by risks of resistant biofilm formation and vulnerabilities specific to informal commercial sectors, underscores the need to transition from conventional inert barriers to active nanostructured packaging systems. This review critically analyses the current state of antimicrobial nanomaterials, dissecting their molecular mechanisms of action and dynamic interactions designed to preserve sensory and nutritional food quality. Beyond technical effectiveness, the paper highlights the inherent tension between technological innovation and toxicological uncertainties, addressing major challenges related to migration kinetics in complex lipid matrices and the uneven global regulatory landscape. Main limitations of frequently investigated materials, along with regulatory discrepancies among international authorities and safety variables, are discussed to contextualise the current barriers to industrial implementation. We conclude that although nanotechnology represents a transformative force for extending shelf life, safety validation through rigorous assessment of migration remains imperative to harmonise scientific progress with public health protection. This integrative perspective highlights the imperative of calibrating nanostructural architecture to the bioactive profile, providing strategic design directions essential for the sustainable translation of experimental innovation to industrial scale.