Bacterial adhesion capacity on food service contact surfaces

被引：18

作者：

Fink, Rok ^{[1
]}

Okanovic, Denis ^{[1
]}

Drazic, Goran ^{[2
]}

Abram, Anze ^{[3
]}

Oder, Martina ^{[1
]}

Jevsnik, Mojca ^{[1
]}

Bohinc, Klemen ^{[1
]}

机构：

[1] Univ Ljubljana, Fac Hlth Sci, Ljubljana, Slovenia

[2] Natl Inst Chem Slovenia, Dept Chem Mat, Ljubljana, Slovenia

[3] Jozef Stefan Inst, Dept Nanostruct Mat, Ljubljana, Slovenia

来源：

INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH | 2017年 / 27卷 / 03期

关键词：

Bacterial adhesion; food service; food contact surfaces; contact angle; roughness; surface charge density; LISTERIA-MONOCYTOGENES; BIOFILM FORMATION; ATTACHMENT; SAFETY; INDUSTRIES; KITCHENS; BEHAVIOR; SYSTEM; MODEL;

D O I：

10.1080/09603123.2017.1310188

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

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.

引用

页码：169 / 178

页数：10

共 35 条

[1] Attachment behaviour of Escherichia coli K12 and Salmonella Typhimurium P6 on food contact surfaces for food transportation [J].