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The rate of total microbial death on four bronzes varied from within 50–270 minutes at 20 °C, and from 180 to 270 minutes at 4 °C. The kill rate of E. coli O157 on copper-nickel alloys increased with increasing copper content. Zero bacterial counts at room temperature were achieved after 105–360 minutes for five of the six alloys.
The growth rate of E. coli and S. aureus was independent of nutrient concentrations on non-antimicrobial surfaces. [11] It was also noted that antimicrobial agents such as Novaron AG 300 (Silver sodium hydrogen zirconium phosphate) do not inhibit the growth rate of E. coli or S. aureus when nutrient concentrations are high, but do as they are ...
Copper-alloy surfaces have natural intrinsic antimicrobial properties and can kill microorganisms such as E. coli and Staphylococcus. [29] [30] The United States Environmental Protection Agency approved the registration of antimicrobial copper alloy surfaces for use in addition to regular cleaning and disinfection to control infections.
Antimicrobial copper-alloy touch surfaces can prevent frequently touched surfaces from serving as reservoirs for the spread of pathogenic microbes. This is especially true in healthcare facilities, where harmful viruses, bacteria, and fungi colonize and persist on doorknobs, push plates, handrails, tray tables, tap (faucet) handles, IV poles, HVAC systems, and other equipment. [1]
From 2002 to 2010, a team at the Hungarian Academy of Science created a strain of Escherichia coli called MDS42, which is now sold by Scarab Genomics of Madison, WI under the name of "Clean Genome E. coli", [123] where 15% of the genome of the parental strain (E. coli K-12 MG1655) were removed to aid in molecular biology efficiency, removing IS ...
Some E. coli strains contain a polyketide synthase genomic island (pks), which encodes a multi-enzymatic machinery that produces colibactin, a substance that damages DNA. About 20% of humans are colonized with E. coli that harbor the pks island. [42] Colibactin can cause cellular senescence [43] or cancer by damaging DNA. [44]
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1993 Jack in the Box E. coli outbreak: E. coli O157:H7: undercooked hamburgers: Jack in the Box >700 [19] 4 [19] First deadly foodborne E. coli O157:H7 outbreak. 2003: 2003 United States hepatitis A outbreak: hepatitis A virus: green onions: 555 [22] 3 [22] Largest foodborne hepatitis outbreak. 2006: 2006 North American E. coli O157:H7 outbreak ...