For the study, the International Copper Association donated six samples of copper alloys, including samples of copper mixed with metals such as nickel, iron, chromium, phosphorous and tin.
The study results showed that because of oxidation, food contact surfaces made of materials containing copper are far less habitable for bacteria than stainless steel, which did not show any antimicrobial properties.
In most cases, Salmonella on steel surfaces dropped in concentration from 10 million cells to 1 million cells. However, on copper alloys, the concentrations of bacteria dropped by a far greater number, to 100 cells or less.
In addition, it was found that Salmonella cells on alloys with high copper concentrations were destroyed much faster than those on surfaces with lower copper concentrations.
The study was published in journal Food Microbiology and was funded by the International Copper Association.
