28/05/2026
Microbial A - Z: a closer look at the microorganisms that can affect products, materials and surfaces.
Microbes such as E. coli, Salmonella and Campylobacter are commonly associated with contaminated water, food residue and organic matter, making them particularly relevant in areas such as food processing environments, catering equipment, washroom products and high-contact surfaces. As shown in our Microbial A - Z, some of these microorganisms can remain on surfaces for days or weeks, for example, Campylobacter for up to 6 days, Salmonella for up to 2 weeks and E. coli for up to 3 weeks.
Moulds such as Aspergillus niger can develop in damp or humid conditions and are often linked to discolouration, staining and material deterioration on untreated surfaces. Yeasts such as Candida albicans can also be found in moisture-rich environments, where microbial build-up may affect the appearance, freshness and long-term performance of a product. In some cases, microorganisms can remain for longer periods, such as Aspergillus niger for up to 2 months and Candida albicans for up to 120 days.
For manufacturers, microbial presence is not just a surface-level issue. It can contribute to unwanted odours, visible staining, premature material degradation and reduced product quality over time.
BioCote® antimicrobial technology is integrated into products during manufacture, becoming a built-in feature of the material, coating or surface. Once incorporated, it helps reduce microbes on treated products, offering long-lasting protection against the negative effects of bacteria and mould, including odour, staining and material degradation.
Explore the full Microbial A–Z brochure here:
https://eu1.hubs.ly/H0vHSbj0
