Over the years, the food and beverage industry has tested various surface finishing treatments on stainless steel to prevent and reduce buildup of bacterial biofilms. Electropolishing is one of the most effective ways to promote pathogen resistance, improve cleanability, and greatly enhance corrosion resistance of food-grade metal parts.
In one test of metal finishing processes conducted by the poultry and meat processing industry, electropolishing was found to be more effective than mechanical polishing, grinding, or sand blasting for increasing resistance to bacterial attachment.
When bacteria accumulates on metal parts, it becomes increasingly difficult to remove through normal chemical washing. A smooth, electropolished surface finish improves the ability to keep the processing equipment free of contaminants such as Salmonella.
Electropolishing brightens and cleans parts like welded wire racks that are used in various applications from meat processing to commercial ovens. The process removes the discoloration in heat affected zones (HAZ) and greatly improves corrosion resistance by mitigating carbide precipitation left behind by welding.
Download your free copy of our technical guide to learn how electropolishing helps the food industry meet regulatory standards and sanitation requirements including benefits for food processing and packaging, food service and display, and consumer products.
Bacterial adhesion to equipment in the food production industry is a dangerous threat, with the potential to transmit illnesses from food-borne pathogens. Read our whitepaper to learn why electropolishing creates the most passive, pathogen-resistant surfaces.
Whether you are an original equipment manufacturer (OEM), a part manufacturer or a metal working shop looking to solve these common surface problems, it's critical to find a solution to adequately address these issues in a cost-effective method.
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