By Andi Anderson
Cutting boards, countertops and conveyor belts in food plants can harbor bacteria even after cleaning.
A new study from The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) has found that a specially designed antimicrobial coating continues to kill bacteria even after repeated wear, helping reduce foodborne illness risks.
The research, published in the Journal of Food Safety, was led by Professor Melvin Pascall of the Department of Food Science and Technology.
His team tested how long an antimicrobial coating created by MicroShield 360, an Ohio-based company, remained effective after undergoing dry abrasion — simulating the constant rubbing and cleaning that happens in food facilities.
“The emergence of new microorganisms and resistant strains makes it essential for food processors to adopt innovative safety measures,” Pascall said. “Coatings on surfaces like countertops, cutting machines and trays could retard pathogen growth, especially if they’re long-lasting and durable.”
The Centers for Disease Control and Prevention estimates that foodborne illnesses affect 48 million Americans annually, resulting in over 120,000 hospitalizations and 3,000 deaths. Surfaces exposed to raw foods can carry bacteria that survive cleaning and spread to ready-to-eat products.
In the study, E. coli proved more sensitive to the antimicrobial coating than Listeria, though both were effectively killed. Importantly, reapplying the coating restored its antibacterial power without needing to strip the old layer — making it practical for ongoing use in industrial settings.
Pascall noted that the coating is extremely thin, water-repellent, and nearly invisible, allowing surfaces to dry faster and reducing moisture where bacteria thrive. “It functions like wax on a car, causing water to bead up and roll away,” he explained.
The findings suggest a strong potential for this coating to provide an extra layer of protection for food processors and manufacturers. While standard cleaning remains vital, antimicrobial coatings could help reduce cross-contamination in high-touch areas.
Looking ahead, Pascall’s team plans to test the coating’s effectiveness against viruses, including those linked to common colds. “Understanding how durable these coatings are under real-world conditions will determine their role in protecting consumers,” he said.
The study supports CFAES’s mission to advance food safety and public health through innovative research that benefits both the food industry and consumers.
Photo Credit: ohio-state-university
Categories: Ohio, Education