Copper alloys may make more hygienic cooking surfaces than stainless
steel, according to a recent study by Sadhana Ravishankar of the UA
department of veterinary science and microbiology summarized in a news release from UA. Her lab group
discovered that copper alloys have antimicrobial effects against the
foodborne pathogen Salmonella enterica.
[Right, Libin Zhu, Sadhana Ravishankar's lab manager, tested the survivability
of Salmonella on copper alloys with varying copper concentrations. The
bacteria cells sometimes died out on copper surfaces within hours, while
they survived for up to two weeks on stainless steel. Photo by Beatriz
Arizona produces about 2/3 of the copper used in the U.S.