Food borne illness remains a major threat to public health despite new governmental guidelines and industry standards. Cross-contamination of both pathogenic and spoilage bacteria from the manufacturing environment can promote consumer illness and food spoilage. While there is guidance in cleaning and sanitation procedures, manufacturing facilities can develop bacterial harborage sites in hard-to-reach areas. New technologies to eliminate these harborage sites include chemically modified coatings that can improve surface characteristics or incorporate embedded antibacterial compounds. In this article we synthesize a 16 carbon length quaternary ammonium bromide (C16QAB) modified polyurethane and perfluoropolyether (PFPE) copolymer coating with low surface energy and bactericidal properties. The introduction of PFPE to the polyurethane coatings lowered the critical surface tension from 18.07 mN m-1 in unmodified polyurethane to 13.14 mN m-1 in modified polyurethane. C16QAB + PFPE polyurethane was bactericidal against Listeria monocytogenes (>6 log reduction) and Salmonella enterica (>3 log reduction) after just eight hours of contact. The combination of low surface tension from the perfluoropolyether and antimicrobial from the quaternary ammonium bromide produced a multifunctional polyurethane coating suitable for coating on non-food contact food production surfaces to prevent survival and persistence of pathogenic and spoilage organisms.
Keywords: antimicrobial coating; antimicrobial polymer; fluoropolymer; food safety; food spoilage; polyurethane.