Well, the coatings have many little nooks where bacteria can hide. I come from a fairly extensive chef background, and I have to say it bothers me more from an aesthetics standpoint than any real concern. I don't like a textured surface rubbing against my cucumber slice.
I haven't seen any data or direct evidence on Busse coatings, but there are several principals to note.
some surfaces seem to breed bacteria better than others, (wood = good, thermoplastic cutting boards - counter-intuitively -= bad) some foods are more contaminated, and some foods may not be contaminated but will provide an excellent growth medium for critters. Epoxies are approved for finished food prep surfaces, and are
required on metal shelving in walk-in coolers in my state.
The coatings.
I have only seen some of them, but the Black Crinkle looks the roughest and most concerning to me. The Urban and Muddy look very easy to clean, shiny and smoother, with fewer hiding places. Sanitizing procedures wouldn't be really different, save an extra couple of strokes with a brush, and a few more seconds with warm soapy water to loosen animal fats.
Foods
Animals carry the vast majority of their bacteria in and around the skin, and the digestive track, while blood and moist meat are excellent breeding grounds once contaminated. Fish and poultry are, of course, notorious. Especially the old fish we buy in stores.
Most fresh fruits and vegetables are pretty safe, and washable, unless the lettuce rode underneath the fresh chicken on the delivery truck. It has happened.
Personally in the absence of empirical data, I would choose something other than Black Crinkle for my main food prep knives. Other than that, clean all
contaminated blades and food prep surfaces with "warm soapy," and then sanitize with an antibacterial agent like a weak bleach solution. Complete drying after sanitizing is also critical.
Acids like white vinegar and lemon juice, even dry white wine or strong booze are fine for sanitizing AFTER washing. Coarse salt and a towel have been used to clean butcher block for centuries, and white vinegar mixed with coarse salt for scrubbing and sanitizing almost everything.
In the field, I wouldn't worry about any one-time use. On a 2-week fishing trip, i would use something dual-purpose: a bar of soap, salt, fire, and the breakfast whiskey.
Sorry about the Master's Thesis, but this has come up before, and maybe this will settle the issue for most of us. Maybe I could even be immortalized by having this become a "sticky!" Blade coatings are a small issue in the scheme of food safety. They don't require any serious additional care. For field use, I really wouldn't worry.
:thumbup::thumbup: 
