title: 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.
authors.affiliation: a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia.
authors.forename: Rok
authors.initials: R
authors.lastname: Fink
authors.affiliation: a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia.
authors.forename: Denis
authors.initials: D
authors.lastname: Okanovič
authors.affiliation: b Department for Materials Chemistry , National Institute of Chemistry Slovenia , Ljubljana , Slovenia.
authors.forename: Goran
authors.initials: G
authors.lastname: Dražič
authors.affiliation: c Department for Nanostructured Materials , Jozef Stefan Institute , Ljubljana , Slovenia.
authors.forename: Anže
authors.initials: A
authors.lastname: Abram
authors.affiliation: a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia.
authors.forename: Martina
authors.initials: M
authors.lastname: Oder
authors.affiliation: a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia.
authors.forename: Mojca
authors.initials: M
authors.lastname: Jevšnik
authors.affiliation: a Faculty of Health Sciences , University of Ljubljana , Ljubljana , Slovenia.
authors.forename: Klemen
authors.initials: K
authors.lastname: Bohinc
mesh_terms: D001422:Bacterial Adhesion; D003297:Cooking and Eating Utensils / Q000592:standards; D004926:Escherichia coli / Q000502:physiology*; D005506:Food Contamination / Q000517:prevention & control*; D018857:Food Packaging / Q000592:standards; D005522:Food Services / Q000592:standards*; D005898:Glass; D010969:Plastics; D011550:Pseudomonas aeruginosa / Q000502:physiology*; D013193:Stainless Steel; D013211:Staphylococcus aureus / Q000502:physiology*; D013499:Surface Properties
chemical_list: D010969:Plastics; D013193:Stainless Steel
keywords: Bacterial adhesion; contact angle; food contact surfaces; food service; roughness; surface charge density