Bacterial adhesion capacity on food service contact surfaces

Abstract

The aim of this study was to analyse the adhesion of E. coli, P. aeruginosa and S. aureus on food contact materials, such as polyethylene terephthalate, silicone, aluminium, Teflon and glass. Surface roughness, streaming potential and contact angle were measured. Bacterial properties by contact angle and specific charge density were characterised. The bacterial adhesion analysis using staining method and scanning electron microscopy showed the lowest adhesion on smooth aluminium and hydrophobic Teflon for most of the bacteria. However, our study indicates that hydrophobic bacteria with high specific charge density attach to those surfaces more intensively. In food services, safety could be increased by selecting material with low adhesion to prevent cross contamination.

Keywords:

• Bacterial adhesion
• food service
• food contact surfaces
• contact angle
• roughness
• surface charge density

Acknowledgements

The authors would like to express their gratitude to Margit Berlic Ferlinc and Terry Troy Jackson for language corrections.