Preparing food on copper surfaces may significantly reduce the risk of spreading foodborne pathogens, according to a study by researchers at the University of Arizona.
The study, funded in part by the International Copper Association and published in the May issue of Food Microbiology, compared the ability of various Salmonella strains to survive on both copper and stainless steel surfaces. It comes on the heels of research by co-author Christopher Rensing demonstrating the antimicrobial properties of copper.
FoodWorld 