Key properties of stainless steels

Due to its inherent properties, stainless steel is an ideal material for use in medical, food and water applications which are essential for human health.


Stainless Flexible Service Lines

Leaks in distribution systems are costly. Added to the direct cost of the lost water that cannot be sold are the financial and environmental costs of finding, treating and storing more water to compensate for the losses. This problem affects rich and poor cities alike. Many utilities do not know the exact extent of the water loss in their system.

In Tokyo, Taipei and Seoul a solution was found to reduce the leaks significantly by using stainless flexible service lines. This Team Stainless leaflet and video explain the system and the results in a nutshell.

This leaflet is available in Chinese, English and French. The video is available here.

Discover how easy these service lines are to install in this short introductory video: click here. A longer version is available here.

Disinfection of stainless steel in hospitals

The continuing safety of using stainless steel in hospital environments has been confirmed in a new study commissioned by Team Stainless. Researchers from Manchester Metropolitan University and AgroParisTech found that there was no discernible difference between the efficiency of disinfection across the range of grades and finishes, and whether or not the stainless steel was new or aged. This confirms the effectiveness of disinfecting stainless steel against bacteria associated with HAIs and its ongoing suitability as a material for use in clinical environments.

A summary brochure, ‘Disinfection of stainless steel in hospitals’ is available to download from the Team Stainless website. It can be downloaded in English or Spanish.

Safe food preparation using stainless steel

The continuing safety of using stainless steel in food preparation has been confirmed in an independent study following the adoption of new test criteria across Europe. The Council of Europe’s (CoE) guidelines for metals and alloys in food contact materials defines specific release limits (SRLs) for metals and includes a new, more aggressive test to simulate use in food preparation.

The authors demonstrated that all of the grades passed the test for the relevant metallic elements prescribed in the CoE guidelines. A summary of the report can be downloaded in English, Chinese or Japanese.

A more detailed technical summary of the report can be downloaded from The full report is also available from