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Published on 03 June 2014 15:33

Antimicrobial Silver Ion Technology for PVC Wall Cladding

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Key Learning outcomes
  • Familiarise specifiers with leading superbugs in food hygiene and their effects
  • Provide an understanding of how antimicrobial technology works and reveal how antimicrobial technology can help fight against infections caused by harmful bacteria
  • Explore evidence that antimicrobial technology works
  • Explore and compare alternative options to antimicrobial hygienic cladding
  • Provide an in depth specifiers’ guide
Published date: 25/03/2014


This article specifically addresses antimicrobial PVC wall cladding.

Antimicrobial hygienic wall cladding is a unique product that is ideal for almost any environment as a surface finish where hygiene is paramount. PVC wall cladding is becoming more and more popular over traditional methods as it offers a range of sophisticated finishes as well as its appealing hygiene qualities. Hygienic wall cladding products and services are continuously being developed to provide Architects and Specifiers with the most comprehensive solutions to maintain the highest standards in design and function.

Antimicrobial silver ion is impregnated into the hygienic cladding panels at the time of manufacture. This helps stop the growth of bacteria and mould which works continuously for the lifetime of the panels, reducing levels of bacteria such as MRSA, E Coli, Legionella, Salmonella and mould (including Aspergillus Niger) by up to 99.99%

This article will show you how antimicrobial wall cladding can act as an additional line of defence in reducing the spread of bacteria.

Typical applications:

Healthcare, food manufacturing areas, commercial kitchens, pharmaceutical areas, laboratories, showers, WCs and wet hygienic areas.

This product is associated with the following NBS clauses:

K13 Rigid sheet fine linings and panelling




1. Familiarise specifiers with leading superbugs in food hygiene and their effects

According to the food standards agency, nearly 17 million people suffer from stomach upsets in the UK every year resulting from poor hygiene practices. This in turn leads to about 11 million lost working days and costs the country over a billion pounds per year. The cost in fines to a business found guilty of causing food poisoning can be in the tens of thousands and even lead to prison sentences. But even minor incidences of food poisoning can destroy the hard built reputation of a business and lead to closure.

MRSA and E.coli are the two leading types of bacteria we will focus on, here’s a brief explanation of the two.

MRSA is the most common hospital acquired infection costing the NHS around one billion pounds per year. There are at least 17 variants of MRSA, with different abilities to spread between hosts and differing degrees of immunity to antibiotics. Community acquired MRSA has developed quite separately, involving separate strains of Staphylococcus infecting both healthy as well as at risk individuals. Antibiotic treatments have been found to be effective against many strains.

Escherichia coli, also known as E.coli, is a bacterium commonly found in the gut. Several types of E.coli exist as part of the normal flora of the human gut and have several beneficial functions. Most types of E.coli pose no harm except O157:H7. This can cause food poisoning in humans and can become life-threatening.

Aspergillus is a group of around 200 known fungi. The Aspergillus family has many practical applications in industry from fermentation to biomass energy. Other strains are known to be detrimental to humans. Aspergillus Niger is known to cause black mould and is found on most surfaces in varying quantities. Infections can lead to fungi growing inside the lungs and sinuses causing chronic coughing, blocked sinuses and headaches. Infection has been known to spread throughout the blood stream to other organs such as the heart and cause fatalities, although this is rare.
Antimicrobial PVC wall cladding shown within a food hygiene environment
Antimicrobial PVC wall cladding shown within a food hygiene environment
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