Silver prevents the growth of bacteria, mould, yeast, fungi, and other microorganisms on food — and is also a powerful tool against odours and stains.
Food does not need to be sterile, it is naturally affected by a multitude of germs. However, apart from useful bacteria which may bring out the characteristics and flavour of the product, there are also unwanted bacteria such as spoiling germs and pathogens. Such bacteria may be dangerous, and can be passed on to the consumer by contact with the meat of infected, slaughtered animals, but also through food, such as raw vegetables and salad or milk.
Antibacterial, high-tech materials equipped with silver can make an important contribution to avoiding unwanted germs in the food industry. Silver prevents the growth of bacteria, mould, yeast, fungi, and other microorganisms on food — and is also a powerful tool against odours and stains.
In various formulations, silver can be used as a biocide on food contact surfaces, food-use utensils, and as an antimicrobial additive for polymer-based food storage products.
Food safety applications using silver substances include:
Silver spoons, knives and forks (cutlery)
Silver foil
Silver-infused food storage containers
Silver infused rubber sealing rings on food sealants e.g. for milk safety
Refrigerator linings