OSU Extension - Ross County

10/09/2025 | Press release | Distributed by Public on 10/09/2025 10:22

Ohio State study shows antimicrobial coating holds promise for food safety

COLUMBUS, Ohio - Cutting boards, countertops and conveyor belts in food plants can become hidden sources of bacteria, even after cleaning. These high-touch surfaces face constant rubbing, cleaning and abrasion, making it hard to keep bacteria at bay.

A new study from The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) shows that a specially designed antimicrobial coating can continue working on these high-touch surfaces even after repeated wear, offering a potential new tool to help stop foodborne illnesses before they start.

The study, led by Melvin Pascall, professor in the CFAES Department of Food Science and Technology, was published in the Journal of Food Safety in August. The research evaluated how long an antimicrobial coating created by Ohio-based MicroShield 360 maintained its effectiveness after undergoing repeated dry abrasion.

This type of abrasion simulates the rubbing that happens when surfaces are touched or cleaned in busy food environments, Pascall said.

"The emergence of new microorganisms, mutations and drug-resistant strains have made it essential that food facilities adopt innovative measures to meet these challenges," Pascall said. "Antimicrobial coatings on food-contact surfaces such as countertops, cutting machines and serving trays could retard the growth and survival of pathogens, especially if those coatings are long-lasting and durable."

Every year in the United States, foodborne illnesses sicken an estimated 48 million people, hospitalize more than 120,000 and lead to about 3,000 deaths, according to the Centers for Disease Control and Prevention. Surfaces that come into contact with raw foods can harbor bacteria that survive cleaning and spread to ready-to-eat products.

Pascall said the results of this study demonstrate how antimicrobial coatings could provide an added layer of defense in environments where cross-contamination remains a major concern.

"In our study, we found that E. coli was more sensitive to the antimicrobial coating when compared with Listeria, which was more resistant," he said. "A good antimicrobial compound is one that kills both types of organisms. In our study, both were killed, although the killing of E. coli was better."

Another key result: Reapplying the coating restored its antibacterial effectiveness without having to remove the existing layer. That makes it more practical for real-world use.

"If an old coating had to be completely removed before applying a new one, the process would be expensive and less efficient," Pascall said. "We designed this coating to be applied over an old coating without losing its efficacy."

The coating is extremely thin, nearly invisible and water-repellent, which helps surfaces dry more quickly after cleaning and deprives bacteria of moisture needed to survive. Pascall compared its function to wax on a car, causing water to bead up and roll away.

"Because the coating is so thin, it doesn't change the color of the surface and is almost imperceptible to the untrained eye," he said.

These findings have important implications for food processors and manufacturers. High-touch surfaces are constantly subjected to contact, cleaning and abrasion. While rigorous cleaning and sanitizing remain essential, antimicrobial coatings like this one could offer an extra layer of protection against foodborne bacteria.

"This type of research helps us better understand not just how well antimicrobial products work in the lab, but how durable they are under conditions that mimic real-world use," Pascall said. "That durability is what will determine their usefulness in protecting consumers."

Looking ahead, Pascall and his team are testing the coating against foodborne and other viruses, including those associated with the common cold. Because viruses can be more resistant than bacteria, evaluating how the coating performs against them is a critical next step in understanding whether it can broaden its protective role in the food system and public health.

This work aligns with CFAES' mission to advance food safety, agriculture and public health in Ohio and beyond. By assessing innovative tools to prevent foodborne illness, researchers at the college are helping safeguard the food industry and consumers.

OSU Extension - Ross County published this content on October 09, 2025, and is solely responsible for the information contained herein. Distributed via Public Technologies (PUBT), unedited and unaltered, on October 09, 2025 at 16:22 UTC. If you believe the information included in the content is inaccurate or outdated and requires editing or removal, please contact us at [email protected]