Food scientist develops 'rechargeable' anti-microbial surfaces to improve food-handling safety

(PhysOrg.com) -- Using nano-scale materials, a University of Massachusetts Amherst food scientist is developing a way to improve food safety by adding a thin anti-microbial layer to food-handling surfaces. Only tens of nanometers thick, it chemically "re-charges" its germ-killing powers every time it’s rinsed with common household bleach.

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