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一、Experiment Objectives

      Comparison of the antibacterial effect of ordinary stainless steel and antibacterial stainless steel products.

二、experimental program

1 experimental materials:Ordinary stainless steel spoon+bowl;antibacterial stainless steel spoon+bowl

2 experimental medium: milk, Watermelon juice, rice

3 experimental temperature: 37℃ (Accelerate bacterial reproduction)

4 experimental container:beaker

三、experimental results

1 Effect of stainless steel spoon on milk

      Eric bacilli are one of the main bacteria cause milk spoilage, and also one of the indicators to evaluate the contamination degree of dairy products.

     Experimental findings: Before the experiment, two stainless steel spoon’s surface adhered to milk is smooth and have no difference. After the experiment, a large amount of caked milk adhered to the surface of the ordinary stainless steel spoon, while the surface of the antibacterial stainless steel spoon showed a small amount of caked milk adhesion.

2 Effect of stainless steel bowl on watermelon juice

      Generally, acetic bacteria, yeasts and molds are the main bacteria causing fruit juice spoilage, among them acetic bacteria play a leading role.

      Experimental findings: Before the experiment, the flocs of watermelon juice in two kinds of stainless steel bowls were evenly distributed; after the experiment, the flocs of watermelon juice in ordinary stainless steel bowls were aggregated, while the flocs of watermelon juice in antibacterial stainless steel bowls were slightly aggregated.

3 Effect of stainless steel bowl on rice

      Fungi (Aspergillus aeruginosa, Mucor, Aspergillus flavus), Staphylococcus aureus, Bacillus cereus like bacteria are the main bacteria causing rice mildew and spoilage, while aflatoxin is listed as carcinogens. Staphylococcus aureus and Bacillus cereus can also produce enterotoxins during reproduction, which can cause food poisoning if mistakenly consumed.

       Experimental findings: Before the experiment, the color of rice attached to two stainless steel spoons was Beige white with clear grains; after the experiment, the color of rice placed in ordinary stainless steel spoons was yellow with flocculent pilus grew on the surface, while the color of rice placed in antibacterial stainless steel spoons was just slightly yellowish without any pilus.

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