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https://www.selleckchem.com/Bcl-2.html Foodborne pathogens are the main cause of human foodborne diseases and pose a serious threat to food safety. The control of them has always been a significant issue in food industry. With good biocompatibility and stability, nanomaterials display excellent bactericidal properties against many kinds of bacteria. In this review, the generation and application of nanostructures as antibacterial in the control of foodborne pathogens was summarized. The antibacterial effects of photocatalytic and contact bacteriostatic nanomaterials agents were mainly introduced. The influence factors and mechanisms of nanomaterials on the inactivation of foodborne pathogens were displayed. The photocatalytic nanostructured bacteriostatic agents can produce reactive oxygen species (ROS) and lead to charge transfer, which result in damaging of cell wall and leakage of small molecules under light irradiation. In addition, metals and metal oxide nanoparticles can kill bacterial cells by releasing metal ions, forming ROS and electrostatic interaction with cell membrane. Besides, the synergistic action of nanoparticles with natural antibacterial agents can improve the stability of these agents and their bactericidal performance. These current researches provided a broader idea for the control of microorganisms in food.Polyoxometalates (POMs) have received increasing attention over the last decades for extending their application and properties that originate from novel structures. For the synthesis of a variety of POM structures, multivacant lacunary POMs are key precursors, which are typically synthesized by empirically controlling the complex equilibrium in aqueous solvents. Unfortunately, despite the excellent catalytic and electrochemical properties of "polyoxomolybdates", only one multivacant lacunary species, i.e., [A-α-PMo9 O34 ]9- , has been identified and isolated because multivacant lacunary polyoxomolybdates are typically unstable. Here we rep

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