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

Autori
Zore, Anamarija ; Bezek, Katja ; Jevšnik, Mojca ; Abram, Anže ; Runko, Valentina ; Slišković, Irena ; Raspor, Peter ; Kovačević, Davor ; Bohinc, Klemen

Izvornik
International journal of food microbiology (0168-1605) 332 (2020); 108764, 5

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Bacterial adhesion ; Kitchen worktop ; Ceramics ; Teflon

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

POVEZANOST RADA