Nickel Institute Food & Beverage Technical Literature
Following, are five pieces of Nickel Institute technical literature related to the food & beverage
industry. Links are provided to either downloading a PDF file or to order a free print copy via mail. The
number that appears before the title of the paper is the Nickel Institute catalogue number.
14056 Stainless Steels: An Introduction to Their Metallurgy and Corrosion Resistance (2000)
By Arthur H. Tuthill and Roger A. Covert, reprinted from Dairy, Food and Environmental Sanitation,
Vol. 20, July 2000. The structure and properties of stainless steel alloys are reviewed. Comments on the
varieties of nomenclatures for stainless steels are included, and examples are given of the differences
between a number of grades. Corrosion principles and forms of corrosion as they apply to stainless steels are
discussed. The various types, shapes and surface finishes available are considered.
PDF: 260 kB
10079 Effectiveness of Sanitation with Quaternary Ammonium Compound or Chlorine on Stainless Steel
and Other Domestic Food-Preparation Surfaces (1997)
By Joseph E. Frank and Revis A.N. Chmielewski, Reprinted from Journal of Food Protection, Vol. 60
(1), January, 1997. Surface materials tested included mechanically polished (type 304, #4 finish) and
electropolished stainless steel, polycarbonate, and mineral resin. Surfaces were prepared for testing by
allowing attachment of a Staphylococcus aureus culture for 4 h to achieve an initial attached population of
104 to 105 CFU/cm2. Results indicated that the stainless steels and the smooth polycarbonate, which had 0.5
log CFU/cm2 or fewer of residual staphylococci, were more readily sanitized by quaternary ammonium compound
than were either the mineral resin surfaces, which had nearly 2.0 log CFU/cm2 of residual staphylococci, or
the abraded polycarbonate which had nearly 1.0 log CFU/cm2 of residual staphylococci.
10077 Stainless Steels for Bioprocessing (1994)
By C. P. Dillon, D. W. Rahoi, A. H. Tuthill. Stainless steel equipment has a long history of
successful use in bioprocessing operations for which high-quality surface finishes, cleanliness, and
maintenance of sanitary conditions are essential. Stainless steels are widely available, corrosion resistant,
economic, and easy to fabricate; they are uniquely qualified as construction materials for equipment and
systems in the bioprocessing industries.
10069 Effect of Wiping and Spray Wash Temperature on Bacterial Retention of Abraded Domestic Sink
Surfaces (1993)
By R. A. Stevens and J. T. Holah. Reprinted from The Journal of Applied Bacteriology, Vol.
75, 1993. The relative cleanability of artificially abraded stainless steel, enamelled steel, mineral resin
and polycarbonate domestic sinks was assessed by examining bacterial retention after cleaning. Two cleaning
regimes were used: the mechanical action of wiping combined with a spray-rinse, and spray-washing at a range
of temperatures.
10046 Cleanability in Relation to Bacterial Retention on Unused and Abraded Domestic Sink
Materials (1990)
By Dr. John T. Holah & R.H. Thorpe. Reprinted from The Journal of Applied Bacteriology, Aug
1990. The relative cleanability of stainless steel, enamelled steel, mineral resin and polycarbonate domestic
sink materials was assessed by comparing the number of organisms remaining on surfaces after cleaning. In
unused condition all materials, other than one enamelled steel, were equally cleanable. Stainless steel,
abraded artificially or impact damaged to a similar degree as stainless steel subjected to domestic wear,
retained approximately one log order less bacteria after cleaning than the other materials subjected to the
same treatments. Materials that resist surface changes -- stainless steel -- will remain more hygienic when
subjected to natural wear than materials that become more readily damaged, the report states.
14039 Purity of Food Cooked in Stainless Steel Utensils (1997)
By G.N. Flint and S. Packirisamy, reprinted from Food Additives & Contaminants, Vol. 14
(2), 1997. An extensive program of cooking operations, using household recipes, has shown that, apart from
aberrant values associated with new pans on first use, the contribution made by 19%Cr/9%Ni stainless steel
cooking utensils to chromium and nickel in the diet is negligible. A higher rate of chromium and nickel
release in new pans on first use was observed on products from four manufacturers and appears to be related
to surface finish, since treatment of the surface of a new pan was partly, and in the case of
electropolishing, wholly effective in eliminating their initial high release.
