Copper is a natural
element that is an essential micronutrient to ensure the well being of all
aerobic life forms. It plays a vital part in the development and performance
of the human nervous and cardiovascular systems, as well as the skin, bone,
immune and reproductive systems, including gene transcription. Copper can
also inhibit the growth of microbes, thus providing a measure of protection
against harmful germs and bacteria in many environments.
Copper has the unique characteristic of being
a naturally antibacterial material. This hygienic aspect of copper is very
well known and explains many of copper's other uses, such as doorknobs and
handles in antiseptic environments like hospitals.
Several scientists
performed tests and concluded that copper has a inhibiting affect on many
forms of bacteria.
According to a study on
Copper Alloys for Human Infectious Disease Control by S.A. Wilks, J.O.
Noyce, and C.W. Keevil, several bacteria, known to be human pathogens,
die when placed on copper alloy surfaces. The concentration of live bacteria
drops from several orders of magnitude to zero on copper alloys in a few
hours. In marked contrast, no reduction is seen in the concentration of live
organisms on stainless steel during the six-hour test period. (2)
The study results
suggest the selection of copper alloys for surfaces exposed to human touch
or food contact. Using copper alloys in this manner can materially
assist in reducing the transmission of potentially infectious organisms.
Another study on the
“Effects of Copper Alloy Surfaces on the Viability of Bacterium” by
Sandra A. Wilks, and C. William Keevil, suggested that the bacterium E.
coli O157:H7 was found to be nonviable in a few hours when placed on copper
surfaces, but survived for many days on stainless steel. The copper alloys
tested included coppers, brasses, bronzes, copper-nickels and nickel
silvers. The results confirm that the antibacterial effect is present in all
the tested copper alloys, and increases with the copper content of the
alloy. (3)
In contrast to the copper
alloys, the stainless steel, UNS S30400, a popular material for food
processing equipment, has little or no inhibition effect. Its bacteria count
is sustained at about 1E+08 through 270 minutes, which is not much lower
than that found on polyethylene. During the first two days of 28-day
exposure, alloy UNS S30400 shows a five log drop in bacteria count, to a
little above 1E+04 and remained at that level for the 28 days. (3)
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