All of the current international tests indicate that copper can kill bacteria in as little as 4 minutes. Some estimate that if the door handles and lab tables in hospitals were switched from stainless steel to copper, thousands of lives would be saved every year. Copper sinks in household kitchens might save thousands from contamination of Salmonella, a common bacteria  in a kitchen environment. Salmonella is a type of bacteria. It is usually found in poultry, eggs, unprocessed milk and in meat. An infection may cause excessive diarrhea, stomach cramps and general health problems. Most copper sinks on the market have a faux finish and some sort of protective coating such as; wax, lacquer or other products. Our copper kitchen sinks are merely oxidized with no semi or permanent finish to inhibit the natural bacterial characteristics of copper.

Copper answer to food poisoning 20 August, 2001, Reprint from: B.B.C. News, United Kingdom

Copper answer to food poisoning

E-Coli can be a dangerous infection.

A greater use of copper benches and sinks in kitchens could help combat dangerous bacteria such as E-Coli, say re-searchers.

They have found that the metal appears to have bacteria-killing properties.

A team from the University of Southampton found that E-Coli 0157, one of the more dangerous strains of the bug, can live for more than a month on stainless steel.

This is the material used in most commercial kitchens and food processing plants.

If this work is successful, it may be possible to achieve important public health benefits just by changing the surface material commonly used in food processing. Professor Bill Keevil, Southampton University However, at room temperature, copper killed the bacteria in just four hours. Even at cooled temperatures it killed the bacteria in 14 hours.

Professor Bill Keevil, who led the research, is recommending a far wider use of copper to cut the chance of poisoning out-breaks.

Professor Keevil said: "Stainless steel is used throughout the world because of its perceived hygiene and because it always looks like a nice, clean and bright surface. "But a close look reveals scratches and marks which, on a microscopic scale, are more like valleys for pathogens to get into these crevices and rubbing a cloth or brush across the surface may not be able to get them out."

In 1997 an outbreak of E-Coli 0157 in Scotland made 500 ill and killed 20.

Professor Keevil said: ""The research we have already done has shown that E. coli O157 is a very robust pathogen and that very rigorous cleaning techniques are needed to try and keep it out of the food chain.

"The goal is now to find the appropriate copper alloys that are acceptable for food use, easy to maintain, economical to fabricate and which retain the ability to kill bacteria.

"If this work is successful, it may be possible to achieve important public health benefits just by changing the surface material commonly used in food processing."