Foods that are prone to spoiling on the surface, such as cheese, sliced meat, and bakery products,
can be protected by contact packaging imbued with antimicrobial nanoparticles. Rodriguez,
Nerin, and Batlle (2008) developed an antifungal active-paper packaging, incorporating
cinnamon oil with solid wax paraffin using nanotechnology as an active coating; this proved to
be an effective packaging material for bakery products. Working with oregano oil and apple
puree, Rojas-Grau et al. (2006) created edible food films that are able to kill Escherichia coli
bacteria (Neethirajan and Jayas 2011).