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Anti-Microbial Surfaces Add a Level of Comfort

To maximize the benefits of anti-microbial flooring and surfaces, processors must consistently maintain them and keep them clean.

Integral cove bases at floor-to-wall transitions help to eliminate ponding water—and the resulting potential bacteria growth—at what would otherwise be 90-deg transitions in this brewery application.
Integral cove bases at floor-to-wall transitions help to eliminate ponding water—and the resulting potential bacteria growth—at what would otherwise be 90-deg transitions in this brewery application.
Photo courtesy of Sherwin-Williams.

Ponding water, proper slopes to drains, and employee safety in wet areas are top concerns of food and beverage manufacturers, according to Casey Ball, Sherwin-Williams’ global market director for flooring. While anti-microbial coatings for floors and surfaces have been on the market for years, Ball says the demand for them has increased. 

“What’s unique about these particular coatings, and we always have this discussion with our clients, is that while they do work, you still have to maintain the floor,” Ball states. Anti-microbial coatings only work when they are in contact with bacteria. If processors allow dirt to accumulate on the plant floor, bacteria can grow on top of the dirt because now the coating is not in contact with it. “We are always very cautious to say [using anti-microbial coatings] isn’t a free for all, where you can just not worry about cleaning your floors because you’ve got an anti-microbial agent in the flooring,” he adds.

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Break out of the ordinary: see what’s new in food packaging & processing