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Cookware 4

Another Reason for Copper in the Kitchen (and Everywhere Else)

kaleokahu | Feb 6, 201511:25 AM

We all know that copper is the most conductive/responsive metal commonly used in pans. But it is also powerfully ant-microbial. See, http://www.dotmed.com/news/story/2493...:

"“It’s a fact that the bedrails are the most polluted surfaces in rooms of hospitals and clinics, which are cleaned between two to four times a day with various chemicals,” Cordero says. “That’s why we are focusing on this specific product. Antimicrobial copper bedrails reduce by 90 percent the microbial load on the surface, therefore the cost of investing in copper bedrails pays, not only decreasing infections … but also decreases the use of disinfectants and the impact of this on the environment.”

The company hasn’t yet assessed the impact of those copper railings in the Chilean hospitals. However, a 2013 study published in Infection Control and Hospital Epidemiology looked at three U.S. hospitals, including the Medical University of South Carolina, the Memorial Sloan-Kettering Cancer Center, and the Ralph H. Johnson Veterans Affairs Medical Center that used patient rooms where items such as bedrails, tables, IV poles, and nurse’s call buttons were made of copper-based materials. The study found that the proportion of patients that developed a health care-acquired infection was 3.4 percent in the copper-outfitted rooms, versus 8.1 percent in regular rooms."

So why not copper-based countertops, utensil handles, appliance controls, faucets, etc.?

Food for Thought.

Kaleo

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