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Food poisoning are rare - if there is a titanium cookware

September 10 2008

Researchers from the University of Manchester found that the use of titanium-coated cookware can significantly reduce the number of food poisoning. The British have learned how pathogens are kept in various types of coatings.

Scientists have discovered that from this point of view of titanium coating is better than stainless steel, as the microbe is much harder to hold onto it. "It is important to keep the surface clean. Scratches on them can hold bacteria such as E. coli, and they may remain there even after cleaning. We measured scratches on various types of surfaces ", - said one of the study's authors Adele Packer. According to her, the bacteria are best kept in those irregularities, which are close to their own size and more consistent with their form.

"Our data indicate that titanium coating may play an important role, not allowing the bacteria retained on the surface. On stainless steel, they are retained much better than on titanium, "- says Packer. She believes that the obtained results will help scientists create more hygienic utensils and reduce the number of infections reported by RIA Novosti.

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