Researchers from the University of Missouri demonstrated that a coating, composed of titanium dioxide, is able to eliminate foodborne germs, such as salmonella and E. coli. Their novel coating has the potential to provide a preventative layer of protection against future cross-contamination on stainless steel food-contact surfaces.
The study was conducted by Eduardo Torres Dominguez, from the MU College of Engineering, and includes a team of researchers from the College of Engineering and the MU College of Agriculture, Food and Natural Resources.
"I knew that other researchers had developed antimicrobial coatings this way, but they hadn't focused on the coatings' mechanical resistance or durability," Dominguez said. "In the presence of ultraviolet light, oxygen and water, the titanium dioxide will activate to kill bacteria from the food contact surfaces on which it is applied. Although the coating is applied as a liquid at the beginning of the process, once it is ready to use it becomes a hard material, like a thin layer of ceramic."
Heather K. Hunt, an associate professor in the College of Engineering, worked with Dominguez through the development process of the titanium dioxide material.
"We picked this material knowing it would have good antimicrobial behavior, and we strengthened its mechanical stability to withstand normal wear and tear in a typical food processing environment," said Hunt, whose appointment is in the Department of Biomedical, Biological and Chemical Engineering. "In addition to normal cleaning procedures, our coating can add an additional layer of prevention to help stop the spread of foodborne contamination."