Effects of food components on the antibacterial activity of polypropylene surfaces containing silver ions (Ag+).

Details zur Publikation
Autorenliste: Ilg Y., Kreyenschmidt J.
Jahr der Veröffentlichung: 2011
Quelle: International Journal of Food Science and Technology
Bandnummer: 46
Heftnummer: 7
Erste Seite: 1469
Letzte Seite: 1476
Verlag: Wiley: 12 months
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2011.02641.x
Sprachen: Englisch


The aim of this study was to investigate the influence of food
components on the antimicrobial properties of surfaces containing
silver. The antimicrobial activity of a polypropylene compound with a
zirconium phosphate–based ceramic ion exchange resin containing silver
was investigated by comparing the surface count of bacteria on sample
and reference surfaces. Different food components were added to the
inocula to investigate their influence on the extent of antimicrobial
activity in comparison with pure inoculum (Pseudomonas fluorescens
in saline solution). In the experiments with pure inoculum, a marked
reduction in bacterial counts on samples containing silver was observed
(7.4 log10 units). However, protein-rich food strongly
reduced or completely inhibited the antimicrobial activity of silver.
Almost all other tested components from the carbohydrate or lipid group
did not affect the antimicrobial activity. Overall, the effect and the
risks of materials containing silver needs to be analysed individually
for the respective application.