Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods.

By H. Kusumaningrum, G. Riboldi, W. Hazeleger, R. Beumer. Journal of food microbiology, 2003

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Metallic Copper as an Antimicrobial Surface (2010, background): “However, there is no inherent antimicrobial advantage to using this metal (19).”
Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 2—Behaviour of pathogenic and spoilage bacteria in dual species biofilms including a bacteriocin-like-producing lactic acid bacteria (2006, background): “Biofilms may represent an important source of contamination for materials or foodstuffs coming into contact with them ( Kusumaningrum, Riboldi, Hazeleger, & Beumer, 2003 ).”
Effect of different environmental conditions on the bacteria survival on stainless steel surfaces (2008, background): “, survive on hands, sponges/cloths, utensils and currency for hours or days after initial contact with the microorganisms (Jiang & Doyle, 1999; Kusumaningrum et al., 2003).”