Copper Nanoparticles Could Protect Food From Bacteria

A world without foodborne illness is envisaged. In the USA, over 1 000 deaths and over 130 000 hospital admissions occur annually from these illnesses. Copper nanoparticles in food packaging are essential to this approach. Copper is noted for its antibacterial properties and is used to reduce bacteria on surfaces such as fresh produce, air filters and lavatory seats. Jaroslaw Drelich, a professor of materials science and engineering at Technische Universität Michigan, proposed the idea.

Initial tests using local water demonstrated that copper eliminated 100% of E.coli bacteria. Staphylococcus aureus was also eradicated during these tests. According to Drelich, incorporation of copper nanoparticles in food packaging could prevent multiple foodborne diseases. The nanoparticles may also be used to treat drinking water, industrial wastewater and sewage.

Researchers have established a method to embed copper nanoparticles in vermiculite, an inert compound used in potting soil. Extensive vermiculite mines exist in Brazil, China, South Africa and Russia. Given that its cost is approximately 25% of alternatives, it provides an economical method to improve food safety, particularly for vegetables and fruit. The inventor has partnered with organisations such as Michigan Tech SmartZone to market the product via his company, Micro Techno Solutions. He plans to further analyse the substance and eventually licence it to companies that package fresh food.

Microorganisms are present on air filters, lavatory seats and fresh food. The method may reduce annual expenditure on treating infections related to foodborne illness by millions. Although many microorganisms are harmless, some cause serious infections and are difficult to treat with antibiotics. This method provides a means to control these pathogens.

The copper compound shows activity against bacteria and other pathogens. It can be applied against viruses, fungi and foodborne bacteria such as Salmonella and Listeria. Drelich asserts that the nanoparticles may reduce incidents of foodborne diseases across a broad spectrum.