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By / February 25, 2011

Worth a look: ‘Rechargeable’ anti-microbial surfaces boost food safety 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. Overview of NIST’s…

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