OCR GCSE Biology 2025 – 400 Free Practice Questions to Pass the Exam

Silver nanoparticles are beneficial in food technology primarily because they make food last longer by reducing microbial contamination. This antimicrobial property of silver nanoparticles inhibits the growth of bacteria, fungi, and other pathogens that can spoil food and lead to foodborne illnesses. By applying silver nanoparticles to packaging materials or directly to food products, it is possible to extend shelf life significantly, offering a safer and more sustainable way to preserve food.

The other options, while relevant to food technology in different contexts, do not accurately reflect the specific role of silver nanoparticles. For instance, enhancing flavor, changing texture, or increasing nutritional value does not correspond to the known properties and applications of silver nanoparticles in the preservation of food. Their primary advantage lies in their ability to create a safer environment for food storage and consumption by controlling microbial contamination.