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Nanotechnology has the potential to alter the food system and have a substantial impact on food science, as it could lead to advances in food texture, flavour, processability, and shelf-life sustainability. Due to their outstanding properties, nanoparticles are increasingly being employed to develop monitoring tools for detecting contamination, adulteration, and the freshness of food products also. Intelligent packaging makes use of barcodes, time–temperature indicators, gas indicators, and biosensors, etc., making sensing a crucial component of an intelligent packaging system. Despite its numerous advantages, the expanding use of nanotechnology in food technology has raised concerns about public safety, as well as ethical policies and regulatory issues. In fact, there is a scarcity of accurate knowledge on the potential safety risks linked with nanotechnology. Nanotechnology offers a great deal of potential for improving food products and opening up new avenues for food innovation at a breakneck rate, however it also raises concerns about safety and health. As a precaution, we must first analyse all of the advantages and disadvantages of modern technology while building nanosensors for the food business. To perform a comprehensive examination into preventive measures for producing nanosensors for the food business, we progress step by step, beginning with a quick introduction to sensors, nanosensors, and their uses in the food sector, followed by the outcomes of their exposure to human health, and then preventive measures.

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