I wonder if the following article explains the banning of plastic pipe in your local building code. Certainly reasons like this could have world-wide implications.
Antibacterial Properties of Copper and Brass Demonstrate Potential to Combat Toxic E. coli O157 Outbreaks in the Food Processing Industry
09:02 EDT Wednesday, September 06, 2000
NEW YORK, Sept. 6 /PRNewswire/ -- A recent study by Dr. Bill Keevil at the
Centre for Applied Microbiology & Research (CAMR) found that the highly toxic
E. coli O157:H7 strain of bacteria survive for much shorter periods of time on
copper and brass surfaces than on stainless steel. This finding has
wide-ranging implications for reducing outbreaks from cross contamination of
E. coli O157 in the food processing industry.
The work carried out by CAMR team member Dr. Andrew Maule found that at
room temperatures it takes 34 days for E. coli O157 bacteria to die on
stainless steel tiles, 4 days to die on brass tiles, and just 4 hours to die
on copper tiles. At chill temperatures typical of food storage, the study
found that ten percent of the bacteria were still alive on stainless steel
tiles after 34 days, whereas bacteria were completely eradicated on brass
tiles within 12 days and on copper tiles in just 14 hours.
These results prompted the International Copper Association to commission
CAMR, Porton Down, U.K., to further investigate the bactericidal properties of
copper, brass, and stainless steel surfaces in various conditions found in the
food preparation industry. It was found, for example, that in acidic
environments representative of fruit juice processing, E. coli O157 survived
for as little as 45 minutes on copper, versus 2 days on stainless steel. And
in environments containing animal feces with anaerobic E. coli O157 bacteria,
copper and brass tiles were found to exhibit superior bactericidal effects to
stainless steel tiles.
"It may be possible to achieve important public health benefits just by
changing the surface material commonly used in food processing," said Dr.
Keevil. "Stainless steel is the most widely used surface in food preparation,
but this material can remain a repository of microbial food contamination for
a very long period of time." Since copper-bearing materials have such strong
antibacterial properties, the researchers believe that foods most amenable for
processing on copper surfaces should be determined in order to reduce E. coli
O157 occurrences and outbreaks.
"We now have a preliminary understanding of the bactericidal benefits of
copper and brass over stainless steel in combating cross contamination from E.
coli O157," said Keevil. "Our findings point to the potential use of copper
and other copper alloys, such as copper-nickel, nickel silver and brass, as
hygienically beneficial surfaces in the food processing industry." Plans are
under consideration to investigate the antibacterial effect of copper and
selected alloys on Salmonella enteritidis PT4, S. typhimurium DT104,
Campylobacter jejuni, and other highly toxic bacteria.
Dr. Harold T. Michels of the Copper Development Association in the USA
hailed the study as a significant stride in putting copper to work combating
human health problems. "For centuries, man has used copper and copper alloys
to inhibit the growth of harmful microbes," said Michels. "We look forward to
practical applications that may spring from this study which would control
harmful bacteria, particularly related to food hygiene."
ICA currently seeks partners to conduct further investigations on the
potential of copper alloys to reduce the occurrence of E. coli O157 cross
contamination in the food industry. Interested parties in food processing,
food appliances, and related industries are encouraged to contact:
In the USA: Dr. Harold Michels, CDA (212-251-7224;
hmichels@cda.copper.org). Outside the USA: Dr. Chris Lee, ICA (212-251-7241;
clee@copper.org)
About Escherichia coli (E. coli) O157:H7
E. coli O157:H7 is a highly infectious, ACDP Hazard Group 3 foodborne and
waterborne pathogen that has created a serious public health challenge for the
food processing industry. This strain of bacteria produces potent
verocytotoxins, which can cause hemolytic colitis, hemolytic uremic syndrome
(kidney disease), and even death.
E. coli O157 bacteria infect tens of thousands of people around the world
every year. An outbreak in Japan caused 9,000 people to become sick. A 1997
outbreak in Scotland was responsible for 500 infections and 20 deaths. And in
the USA., over 500 people became ill and three children died after eating
undercooked hamburgers infected with E. coli O157.
It is believed that just ten to fifty highly toxic E. coli O157 organisms
are sufficient to infect humans with illness. The infections are difficult to
treat and antibiotics may prompt the bacteria to release even more
verocytotoxins. In healthy individuals, E. coli O157 infections usually last
three to five days. However, this bacterium can victimize children under 14
years of age, the elderly, and immunocompromised individuals with serious
complications.
About ICA:
The above study was funded by the International Copper Association (ICA).
ICA is responsible for communicating the benefits of copper and promoting
worldwide copper initiatives in the power, information, plumbing, and
architectural markets, as well as in other applications. ICA operates in 28
locations worldwide. Its members represent 80% of the world's refined copper
output. Its associate members are among the largest fabricators of copper and
copper alloys in the world. For further information, contact: International
Copper Association, Ltd., 260 Madison Avenue, New York, NY 10016-2401. Tel:
(212) 251-7240. Fax: (212) 251-7245. |
