The main challenge associated with using nanosensors in food and the environment is determining their associated toxicity and overall effect on the environment. Currently, there is insufficient knowledge on how the implementation of nanosensors will affect the soil, plants, and humans in the long-term. This is difficult to fully address because nanoparticle toxicity depends heavily on the type, size, and dosage of the particle as well as environmental variables including pH, temperature, and humidity. To mitigate potential risk, research is being done to manufacture safe, nontoxic nanomaterials, as part of an overall effort towards green nanotechnology.