Nanoscale surface prevents bacteria spread

Just as the invention of non-stick pans was a boon for chefs, a new type of nanoscale antibacterial surface holds promise for applications in the food processing, medical and even shipping industries.

This new technology was developed by researchers from the Cornell University and Rensselaer Polytechnic Institute. An electrochemical process called anodisation is used to create nanoscale pores. These pores have the ability to change the electrical charge and surface energy of a metal surface. This, in turn, exerts a repulsive force on bacterial cells and thus prevents attachment and biofilm formation. The pores can be as small as 15 nanometers – a sheet of paper is about 100 000 nanometers thick.

The study recently published in the journal Biofouling shows that when the anodisation process is applied to aluminium, it created a nanoporous surface called alumina, which proved effective in preventing surrogates of two well-known pathogens, E.coli O157:H7 and Listeria from attaching. To read more, click HERE.