Researchers Studying Use of Copper to Reduce Bacteria in Salmon06 June 2014
Students from St Mary University, Chile are working with the antibacterial properties of copper to try and reduce bacteria present in salmon.
Through various feasibility studies, the researchers are currently seeking the most suitable copper alloy.
"For this, we are conducting metallurgical and microbiological studies to see the real impact of the copper foams in reducing the bacteria Listeria monocytogenes," Ignacio Molina.
Importantly, this initiative focuses on the food industry in general, but specifically in salmon, since the tolerance of this bacterium in the United States is 0 per cent and in Europe under five per cent.
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