铜基抗菌剂和抗病毒剂的沉淀结构延长了它们在厨房使用的寿命。

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-10-25 DOI:10.1038/s41538-024-00324-4

Takashi Nishimura, Masami Hashimoto, Kageto Yamada, Ryuji Iwata, Kazuhiro Tateda

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引用次数: 0

摘要

细菌通过烹饪表面、热盘手柄和不经常清洗的炊具传播，可能会造成问题。在这项研究中，我们将一种仅含有无机离子且酸度可控的铜离子基混合溶液（CBMS）作为一种新型抗菌剂和抗病毒剂进行了评估。我们分析了沉淀物的结构，并在基底上观察到了几微米大小的各种沉积物。我们将这些沉淀物定义为强粘结鳞片状铜分散体（SBSCD）结构。液体药剂中的抗菌铜成分在使用后会随着时间的推移而发生变化；这一机制似乎是保持抗菌性能的原因。CBMS 对人体具有很高的安全性，可用于厨房和餐桌上的不锈钢材料。它的抗菌效果可持续一段时间，其抗菌性能也可持续保持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The precipitate structure of copper-based antibacterial and antiviral agents enhances their longevity for kitchen use

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The precipitate structure of copper-based antibacterial and antiviral agents enhances their longevity for kitchen use

The transmission of bacteria through cooking surfaces, the handles of hot plates, and cookware that is not cleaned frequently can pose a problem. In this study, a copper ion-based mixed solution (CBMS) containing only inorganic ions with controlled acidity was assessed as a new antibacterial and antiviral agent. We analysed the structure of the precipitates, and various deposits measuring a few micrometres were observed on the substrates. We have defined these deposits as strongly bonded scaly copper dispersion (SBSCD) structures. The antibacterial copper component of the liquid agent changed over time after application; this mechanism appears to be responsible for the maintenance of antibacterial performance. CBMS demonstrates high safety for the human body and can be applied to stainless steel materials used in kitchens and tables. It exhibits a sustained antibacterial effect over time, and its antibacterial properties can be continuously maintained.

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.