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Sinks that make Sense |
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We manufacture sinks that make sense!
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All of the current
international tests indicate that copper can kill bacteria in as little
as 4 minutes. Some estimate that if the door handles and lab tables in
hospitals were switched from stainless steel to copper, thousands of
lives would be saved every year. Copper sinks in household kitchens
might save thousands from contamination of Salmonella, a common bacteria
in a kitchen environment. Salmonella
is a type of bacteria. It is usually found in poultry, eggs, unprocessed
milk and in meat. An infection may
cause excessive diarrhea, stomach cramps and general health problems.
Most copper sinks on the market have a faux finish and some sort of
protective coating such as; wax, lacquer or other products. Our copper
kitchen sinks are merely oxidized with no semi or permanent finish to
inhibit the natural bacterial characteristics of copper.
Copper answer to food poisoning 20 August, 2001, Reprint
from: B.B.C. News, United Kingdom
Copper answer to food poisoning
E-Coli can be a dangerous infection.
A greater use of copper benches and sinks in kitchens could help combat
dangerous bacteria such as E-Coli, say re-searchers.
They have found that the metal appears to have bacteria-killing
properties.
A team from the University of Southampton found that E-Coli 0157, one of
the more dangerous strains of the bug, can live for more than a month on
stainless steel.
This is the material used in most commercial kitchens and food
processing plants.
If this work is successful, it may be possible to achieve important
public health benefits just by changing the surface material commonly
used in food processing. Professor Bill Keevil, Southampton University
However, at room temperature, copper killed the bacteria in just four
hours. Even at cooled temperatures it killed the bacteria in 14 hours.
Professor Bill Keevil, who led the research, is recommending a far wider
use of copper to cut the chance of poisoning out-breaks.
Professor Keevil said: "Stainless steel is used throughout the world
because of its perceived hygiene and because it always looks like a
nice, clean and bright surface. "But a close look reveals scratches and
marks which, on a microscopic scale, are more like valleys for pathogens
to get into these crevices and rubbing a cloth or brush across the
surface may not be able to get them out."
In 1997 an outbreak of E-Coli 0157 in Scotland made 500 ill and killed
20.
Professor Keevil said: ""The research we have already done has shown
that E. coli O157 is a very robust pathogen and that very rigorous
cleaning techniques are needed to try and keep it out of the food chain.
"The goal is now to find the appropriate copper alloys that are
acceptable for food use, easy to maintain, economical to fabricate and
which retain the ability to kill bacteria.
"If this work is successful, it may be possible to achieve important
public health benefits just by changing the surface material commonly
used in food processing." |
