( Three types of alloy surfaces containin...)Copper Alloys Surfaces Touted As Pathogen Killers,Health

Three types of alloy surfaces containing at least 90 per cent copper completely eliminate E. coli O157:H7, according to an ongoing UK study of the pathogen-killing// properties of the metal.

The study gives machine makers a range of options when deciding on the mix of metals they use to coat the insides of their cooking surfaces, thus providing processors with a better means of eliminating E coli contamination in their products. E. Coli O157:H7 is a harmful bacterium primarily found in raw and undercooked ground beef or foods that come into contact with raw meat.

The study could counter a current trend in the food-processing sector to use equipment made of stainless steel in their plants. Stainless steel is believed to be easier to clean and does not corrode as easily as copper under the frequent chemical cleanings needed to remove harmful pathogens.

While FoodProductionDaily.com has previously reported on the general findings of the study, a press release issued yesterday by the University of Southampton found that silicon bronze, a mix of 95 per cent copper, significantly reduced the E. coli strain in 45 minutes and completely eradicated in 75 minutes.

Brass, which is 85 per cent copper killed the bacteria in three hours. Red brass, which is 93 per cent copper, eradicated it in 4.5 hours. Significant reductions were noted after six hours on Ni- Al bronze (81 per cent copper) and yellow brass (61 per cent copper), the scientists stated.

The tests were done at room temperature and the results compared with those obtained from using stainless steel surfaces. The stainless steel had no effect on the viability of the E. coli at room temperature, the scientists stated.

The tests were also repeated at refrigeration temperature, about 39F. While the stainless steel had no effect on the E. coli, the three alloys with the highest copper content -- silicon bronze, red brass and brass -- eliminated it within thre
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