Electropolishing’s ability to create a microscopically smooth surface finish for metal parts has multiple benefits for the food industry. Among the most critical advantage is pathogen resistance. The ultrasmooth finish of electropolished parts eliminates surface imperfections that can be initiation sites for bacterial growth and corrosion.

Studies by the U.S. Department of Agriculture show how this benefit goes a step further to inhibit the formation of “biofilms” that pathogens like E. Coli and salmonella create to link together in a structure that is more resistant to standard washing techniques. The studies showed “significantly fewer” of these biofilms forming on electropolished metal surfaces.

Read our whitepaper, Electropolishing Gets Better Results in the Effort to Eliminate Bacterial Cross-Contamination in Food Production Equipment, for an overview of the reasons and process by which electropolishing inhibits the adhesion of pathogens to the surface of metal parts, along with making cleaning processes more effective.