Packaging is the most important factor which plays a major role in the expansion of food products shelf life. Nowadays, Nano-technologies play a significant part in this area due to existence of micro-scale elements. Nanosilver coatings have been shown to be more effective in increasing shelf life and decreasing the risk of microbial factors. By increasing the percentage of nanosilver in polymers containing silver elements at nano-scale and thereby, increasing the amount of 200, 1, and 2 particles of ppm weight percentage at package level, the shelf life of the products increases. In this study, the antimicrobial effect of 3 types of nanosilver coatings (containing silver nano-partciles) on the shelf life of flour products was investigated. As it was predicted, nanosilver coating containing 3% nanosilver particles could successfully eliminate over 94.7% of total microorganisms after 3 days, compared to ordinary coating which was polyethylene with low molecular weight. In the case of fungi, this ability was observed in 100% of the whole microorganisms after 3 days.

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