Contact
    Start Publications Bacterial adhesion rate on food grade ceramics and Teflon as ...
    ←  Publication Finder
    Attension

    Bacterial adhesion rate on food grade ceramics and Teflon as kitchen worktop surfaces

    Year: 2020

    Journal: Int. J. Food Microbiol., Volume 332, NOV 2

    Authors: Zore, Anamarija; Bezek, Katja; Jevsnik, Mojca; Abram, Anze; Runko, Valentina; Sliskovic, Irena; Raspor, Peter; Kovacevic, Davor; Bohinc, Klemen

    Organizations: [P3-0388]

    Keywords: Bacterial adhesion; Kitchen worktop; Ceramics; Teflon

    Here we present a research of bacterial adhesion to two most often used materials in modern kitchens, namely food grade ceramics and Teflon. To test the bacterial adhesion on kitchen worktops Escherichia coli, Pseudomonas aeruginosa and Campylobacter jejuni were used as the most common foodborne contaminants. Contact angle, roughness and streaming potential measurements were used for surface characterization. Crystal violet staining and scanning electron microscopy were applied for bacterial adhesion analysis. We showed that the adhesion of tested bacteria strains was lower on the Teflon surface compared to the ceramics. The hydrophobicity of the surface substantially contributed to the bacterial adhesion rate. On the other hand, the surface roughness and charge did not play a crucial role in the adhesion process.
    View publication