COLUMBIA, Mo. – In the future, a durable coating could help keep food-contact surfaces clean in the food processing industry, including in meat processing plants. A new study from a team of University of Missouri engineers and food scientists demonstrates that the coating — made from titanium dioxide — is capable of eliminating foodborne germs, such as salmonella and E. coli, and provides a preventative layer of protection against future cross-contamination on stainless steel food-contact surfaces.
The study was conducted by Eduardo Torres Dominguez, who is pursuing a doctorate in chemical engineering in the MU College of Engineering, and includes a team of researchers from the College of Engineering and the MU College of Agriculture, Food and Natural Resources. Dominguez is also a Fulbright scholar.
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