Antimicrobial activity of different copper alloy surfaces against copper resistant and sensitive Salmonella enterica

Libin Zhu, Jutta Elguindi, Christopher Rensing, Sadhana Ravishankar

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

Copper has shown antibacterial effects against foodborne pathogens. The objective of this study was to evaluate the antibacterial activity of copper surfaces on copper resistant and sensitive strains of Salmonella enterica. Six different copper alloy coupons (60-99.9% copper) were tested along with stainless steel as the control. The coupons were surface inoculated with either S. Enteritidis or one of the 3 copper resistant strains, S. Typhimurium S9, S19 and S20; stored under various incubation conditions at room temperature; and sampled at various times up to 2h. The results showed that under dry incubation conditions, Salmonella only survived 10-15min on high copper content alloys. Salmonella on low copper content alloys showed 3-4 log reductions. Under moist incubation conditions, no survivors were detected after 30min-2h on high copper content alloys, while the cell counts decreased 2-4 logs on low copper content coupons. Although the copper resistant strains survived better than S. Enteritidis, they were either completely inactivated or survival was decreased. Copper coupons showed better antimicrobial efficacy in the absence of organic compounds. These results clearly show the antibacterial effects of copper and its potential as an alternative to stainless steel for selected food contact surfaces.

Original languageEnglish (US)
Pages (from-to)303-310
Number of pages8
JournalFood Microbiology
Volume30
Issue number1
DOIs
StatePublished - May 2012

Fingerprint

Salmonella enterica
Copper
anti-infective agents
copper
Stainless Steel
stainless steel
Salmonella
food contact surfaces
food pathogens
organic compounds
ambient temperature

Keywords

  • Antimicrobial activity
  • Copper alloys
  • Copper resistant strains
  • Food contact surfaces
  • Salmonella enterica

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Antimicrobial activity of different copper alloy surfaces against copper resistant and sensitive Salmonella enterica. / Zhu, Libin; Elguindi, Jutta; Rensing, Christopher; Ravishankar, Sadhana.

In: Food Microbiology, Vol. 30, No. 1, 05.2012, p. 303-310.

Research output: Contribution to journalArticle

@article{bf62c5f649d44c918394cff23a0a11eb,
title = "Antimicrobial activity of different copper alloy surfaces against copper resistant and sensitive Salmonella enterica",
abstract = "Copper has shown antibacterial effects against foodborne pathogens. The objective of this study was to evaluate the antibacterial activity of copper surfaces on copper resistant and sensitive strains of Salmonella enterica. Six different copper alloy coupons (60-99.9{\%} copper) were tested along with stainless steel as the control. The coupons were surface inoculated with either S. Enteritidis or one of the 3 copper resistant strains, S. Typhimurium S9, S19 and S20; stored under various incubation conditions at room temperature; and sampled at various times up to 2h. The results showed that under dry incubation conditions, Salmonella only survived 10-15min on high copper content alloys. Salmonella on low copper content alloys showed 3-4 log reductions. Under moist incubation conditions, no survivors were detected after 30min-2h on high copper content alloys, while the cell counts decreased 2-4 logs on low copper content coupons. Although the copper resistant strains survived better than S. Enteritidis, they were either completely inactivated or survival was decreased. Copper coupons showed better antimicrobial efficacy in the absence of organic compounds. These results clearly show the antibacterial effects of copper and its potential as an alternative to stainless steel for selected food contact surfaces.",
keywords = "Antimicrobial activity, Copper alloys, Copper resistant strains, Food contact surfaces, Salmonella enterica",
author = "Libin Zhu and Jutta Elguindi and Christopher Rensing and Sadhana Ravishankar",
year = "2012",
month = "5",
doi = "10.1016/j.fm.2011.12.001",
language = "English (US)",
volume = "30",
pages = "303--310",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Academic Press Inc.",
number = "1",

}

TY - JOUR

T1 - Antimicrobial activity of different copper alloy surfaces against copper resistant and sensitive Salmonella enterica

AU - Zhu, Libin

AU - Elguindi, Jutta

AU - Rensing, Christopher

AU - Ravishankar, Sadhana

PY - 2012/5

Y1 - 2012/5

N2 - Copper has shown antibacterial effects against foodborne pathogens. The objective of this study was to evaluate the antibacterial activity of copper surfaces on copper resistant and sensitive strains of Salmonella enterica. Six different copper alloy coupons (60-99.9% copper) were tested along with stainless steel as the control. The coupons were surface inoculated with either S. Enteritidis or one of the 3 copper resistant strains, S. Typhimurium S9, S19 and S20; stored under various incubation conditions at room temperature; and sampled at various times up to 2h. The results showed that under dry incubation conditions, Salmonella only survived 10-15min on high copper content alloys. Salmonella on low copper content alloys showed 3-4 log reductions. Under moist incubation conditions, no survivors were detected after 30min-2h on high copper content alloys, while the cell counts decreased 2-4 logs on low copper content coupons. Although the copper resistant strains survived better than S. Enteritidis, they were either completely inactivated or survival was decreased. Copper coupons showed better antimicrobial efficacy in the absence of organic compounds. These results clearly show the antibacterial effects of copper and its potential as an alternative to stainless steel for selected food contact surfaces.

AB - Copper has shown antibacterial effects against foodborne pathogens. The objective of this study was to evaluate the antibacterial activity of copper surfaces on copper resistant and sensitive strains of Salmonella enterica. Six different copper alloy coupons (60-99.9% copper) were tested along with stainless steel as the control. The coupons were surface inoculated with either S. Enteritidis or one of the 3 copper resistant strains, S. Typhimurium S9, S19 and S20; stored under various incubation conditions at room temperature; and sampled at various times up to 2h. The results showed that under dry incubation conditions, Salmonella only survived 10-15min on high copper content alloys. Salmonella on low copper content alloys showed 3-4 log reductions. Under moist incubation conditions, no survivors were detected after 30min-2h on high copper content alloys, while the cell counts decreased 2-4 logs on low copper content coupons. Although the copper resistant strains survived better than S. Enteritidis, they were either completely inactivated or survival was decreased. Copper coupons showed better antimicrobial efficacy in the absence of organic compounds. These results clearly show the antibacterial effects of copper and its potential as an alternative to stainless steel for selected food contact surfaces.

KW - Antimicrobial activity

KW - Copper alloys

KW - Copper resistant strains

KW - Food contact surfaces

KW - Salmonella enterica

UR - http://www.scopus.com/inward/record.url?scp=84856026268&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84856026268&partnerID=8YFLogxK

U2 - 10.1016/j.fm.2011.12.001

DO - 10.1016/j.fm.2011.12.001

M3 - Article

C2 - 22265316

AN - SCOPUS:84856026268

VL - 30

SP - 303

EP - 310

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

IS - 1

ER -